Encased in tall panes of glass that reveal quiet woodlands and pastoral views of Lake Lommel, The Lakehouse at Calistoga Ranch, Auberge Resorts Collection is thrilled to announce the appointment of Michael Lewis as chef de cuisine. In his new role, Lewis will draw from his diverse industry experience, talent and creativity to further elevate Calistoga Ranch’s food and beverage program as well as oversee all culinary operations at The Lakehouse, the resort’s signature private restaurant.
“We are delighted to welcome Chef Lewis to Calistoga Ranch and believe his proven track record of success coupled with his creativity and noteworthy background will further enhance the incredible culinary experience of our celebrated restaurant,” said Avi Haksar, General Manager and Regional Vice President at Calistoga Ranch, Auberge Resorts Collection.
Lewis has nearly a decade of experience at some of the most renowned restaurants throughout California. Prior to joining Calistoga Ranch, he founded Lewis Provisions, a successful custom catering company with its own line of traditional, house-made bone broths. Before that, he took on various culinary roles at distinguished epicurean destinations, including Cento Pasta Bar, Bestia and Herringbone in Los Angeles, and Boulevard Restaurant in San Francisco. Originally from Southern California, Lewis graduated from Le Cordon Bleu in Pasadena.
