Paul Lewis

Paul Lewis


Indianola

Paul Lewis’ childhood in England—growing, harvesting and preserving produce from the family garden—led him to a career in cooking. He developed a passion for quality ingredients and a ‘less is more’ mentality that showcases the true flavor of food. This philosophy—and a long history and friendship with Chef Ryan Pera—led him to Agricole Hospitality as executive chef of three concepts in East Downtown: Indianola, Vinny’s Miss Carousel.

Paul’s first kitchen job was at age 11 at Michelin-rated Royal Oak Hotel in Yattendon, an hour west of London. He went on to hone his craft while working under Richard Smith at the Beetle and Wedge Hotel on the River Thames. After receiving his diploma in culinary arts at the Thames Valley University in 1999, Lewis jumped the pond and moved to the U.S. to work with Chef Tim Keating at the Four Seasons Hotel Houston. He started his tenure with the company as Chef de Partie in the Terrace Cafe and was quickly promoted to handling the hotel’s catering operations at the same level.

In 2000, Paul was part of the opening team at Four Seasons Hotel Dublin, where he stayed on as sous chef for two and a half years until he returned to Four Seasons Hotel Houston to launch the hotel’s new restaurant Quattro. He was quickly promoted to executive sous chef, working alongside chef de cuisine Ryan Pera.

In 2007, Paul joined the team at Cullen’s Upscale American Grille, Houston’s first certified green restaurant, as executive chef. He opened Osteria Mazzantini as executive chef in 2013 before joining forces with Paul Miller to create Paul’s Kitchen in 2014. He joined Agricole Hospitality in 2018 and opened Vinny’s, Indianola and Miss Carousel at the end of that year.

Restaurant: Indianola

Tags: Chefs2019

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