Chef Edward Lewis
Chef At Home In Prague
Get to know me better
Hi, my background in food is modern European I guess though I lean away from fine dining now more enjoying the small plate and sharing approach
My chef history covers seventeen years in ten countries, highlighted by the three Michelin restaurants I worked in.
I've just closed my own restaurant in the heart of Prague due to geo problems hitting my fragile start-up.
I'd be happy to collaborate with you on menu ideas for whatever your function.
More about me
For me, cooking is...
My life for as long as I can remember.
I learned to cook at...
You never stop learning in a subject as big as food but my start was in Edinburgh, Wedgwood The Restaurant
A cooking secret...
Sweet, sour, salty, bitter, and umami
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