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Chef James Lewis

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 amberjack
Golden beet puree
Creole and wasabi dusted rice paper crisp
Bacon and pomegranate gastrique
Middle picture;
Sesame crusted yellowfin tuna
Avocado relish
Soy caramel glaze
Porcini dusted wanton
Far right;
Almond crusted ruby trout
Smothered greens
Garlic and herb smashed red potatoes
Hot sauce beurre blanc
921 Camellia Boulevard
Lafayette, Louisiana 70508

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