Chef James Lewis is a native of Carencro, Louisiana with 2 daughters to keep him motivated. Grew up with a family who loved to cook and gather together to enjoy food. Got my start in a concession stand at Pelican Park, and got into a full kitchen as a dishwasher at the age of 16 at Prejean’s restaurant. Kept working in the restaurant business through schooling and grew more fond of it as years past. I was a graphic design student who let it go because I realise old that food can have a story and has art as well. A 14 year veteran at the age of 30 who holds the healm as one of the chefs at Ruffino’s on the River in Lafayette. Passion, art, and pressure drives my culinary career.“If ya can’t smell it from outside, it ain’t good!”
—
–
–
–
Above far left;Blackened amberjackGolden beet pureeCreole and wasabi dusted rice paper crispBacon and pomegranate gastrique–Middle picture;Sesame crusted yellowfin tunaAvocado relishSoy caramel glazePorcini dusted wanton–Far right;Almond crusted ruby troutSmothered greensGarlic and herb smashed red potatoesHot sauce beurre blanc
–
–
921 Camellia Boulevard
Lafayette, Louisiana 70508
Lafayette, Louisiana 70508