Jessica Lewis graduated from the University of Virginia as an NCAA all American student-athlete with a BA in economics. Jessica worked for asset management group Vanguard straight out of school and shortly realised she needed something a little more fast-paced. As a nationally ranked swimmer, Jessica was accustomed to dedicated training and competition but also always enjoyed entertaining friends and family with food and drink. As much as she enjoyed being an athlete, she put two-and-two together and decided to dive into the culinary world.
After attending the Institute of Culinary Education in NYC, Chef Lewis worked in various kitchens in town and eventually landed the opportunity to be a contestant on Hell’s Kitchen Season 11 with celebrity Chef Gordon Ramsay. After her time with Chef Ramsey, Chef Lewis went back to combine her two loves sports and food but working at the Met City Field Stadium in New York, then later moving to Heinz Field in Pittsburgh, working for the Steelers as well as the VIP catering program. After her time at Heinz Field, Chef Lewis join Kimpton Hotels and was a key member of the opening team at the Commoner, Hotel Monaco. She was then invited to audition for the inaugural class at Pittsburgh Smallman Galley, a chef incubator where four chefs live under one roof and serve their own food and concept out of their own kitchen. Chef Lewis’s concept, Carota Café, was wildly successful and one of the only vegetable-forward concepts in Pittsburgh at the time. After her stint at the Smallman Galley, she helped open and operate the Whale, and cocktail bar Evangeline at the Distrikt Hotel; and Merchant Oyster Co. located in Lawrenceville. In addition to cooking tasty veg-forward food, Chef Lewis is widely known for her attention to detail, impeccable taste, people skills, and passion for sustainability.
Most recently, she was Executive Chef of The Oaklander Hotel, and Spirits & Tales Restaurant, a French-American Brasserie. Here she piloted and implemented the Oyster Shell Recovery Program, in partnership with a non-profit from Maryland, with goals to help restore the Chesapeake Bay. She enjoys any physical activity, running, swimming, hiking, training for a triathlon, or reading.
Executive Sous Chef
With more than 25 years of culinary experience, Glen's culinary journey began on the island of Barbados with Almond Beach Resorts & Spa. His first 10 years in the culinary career was spent training and developing under the tutelage of classically trained French chefs. During this time, he travelled with the national culinary team of Barbados as they competed in the Caribbean Championships. Taste of the Carribbean in Miami, Florida. Which then led him to continue his journey on the Island of Hilton Head SC in 2001.
These opportunities allowed him to artfully blend his Caribbean heritage with modern American cuisine. Glen's cooking style is a seamless blend of modern American, Southern and Caribbean cuisines.
Glen's personal philosophy is 'if you fail to prepare, you have prepared to fail'.
Some of his notable achievements are; Winner of 2014 Food & Wine Festival Iron Chef competition in Pinehurst NC, 1st place in Barbados National Culinary Competition, levels of excellence from the National culinary board Barbados. In his free time, he enjoys the beach, his family, and recreational basketball.