Westport’s own Dan Woog brings his popular blog “06880: Where Westport Meets the World” to life, via the Verso Studios at The Westport Library – recorded LIVE in the Trefz Forum! His guest this week is Brian Lewis, chef and owner of Full House Hospitality Group. One of the most celebrated chefs in the Northeast, Lewis is widely lauded for his commitment to quality, creativity, and innovation. Drawing inspiration from his international travels, he aims not to follow trends, but to cook with curiosity, heart, and precision. His culinary ethos is rooted in creating memorable experiences and meaningful connections through food — a testament to his lifelong journey and enduring impact on the American dining landscape. Lewis discovered his passion for cooking at the age of 13 after a football injury redirected his path to the kitchen. His first cooking experience at Mona Trattoria in Westchester marked the beginning of a lifelong devotion to the culinary arts. Over eight formative years, he honed his craft, discovering not just a career but a calling. Lewis studied at The Culinary Institute of America, followed by a bachelor’s degree in food service management from Johnson & Wales University. He went on to apprentice under culinary legends including Jean-Louis Palladin at the Watergate Hotel, Marco Pierre White at The Criterion & Mirabelle in London, and Eric Ripert at Le Bernardin. Over the next 15 years, Lewis worked his way up from sous chef to executive chef at some of the country’s most esteemed restaurants on both coasts. He later earned critical acclaim as the founding executive chef of Richard Gere's Bedford Post Inn, earning a coveted spot on Esquire’s “Best New Restaurants” list in 2009 and an “Excellent” review from The New York Times. In 2015, Lewis launched Full House Hospitality Group, home to two acclaimed restaurant concepts: OKO and The Cottage. The Cottage—located in both Westport and Greenwich, Connecticut—is known for its refined yet comforting take on seasonal American cuisine and earned an “Excellent” review from The New York Times just four months after opening. OKO, inspired by Lewis’s deep appreciation for Japanese culinary traditions, has locations in Westport and Rye, New York. The Westport outpost has been praised by Forbes as “on par with Manhattan’s best,” and OKO Rye was recognized by the MICHELIN Guide as a New Plate establishment in 2021. In 2025, Lewis was named a finalist for the James Beard Award for Best Chef: Northeast, following semifinalist honors in both 2018 and 2022. He also gained national visibility when he triumphed over Bobby Flay on the Food Network, further solidifying his place among the industry’s elite. When not managing his four restaurants, Lewis enjoys quality time with his twin boys, Jude and Jax, coaching their flag football team, and traveling the world with his fiancee, Tara. They live in Wilton, Connecticut, where weekends often include family cookouts around the firepit, grilling vegetables from their home garden — a reflection of the warmth, authenticity, and connection that defines Lewis both in and out of the kitchen.
