Willie Lewis is a person that has a passion for cooking and innovation inspired by his mentors—the late Earl G. Robison, an African American Executive Chef, at Smithville Inn in Galloway, NJ and John Blanche a French Italian Executive at the Traymore, Atlantic City, NJ.

Lewis is the oldest son and one of nine in the family, He went to catholic school for eight years, then finish in public school because of segregation at that time. He received his culinary training at Florida Culinary Art School in Miami, after graduating from high school. He then arrived in Atlantic City to visit his aunt... and got sand in his shoes.

Lewis has a passion for cooking. He started out as a dishwasher and was promoted to short order cook at the four twos restaurant in Atlantic City, NJ. He then went to Santa Barbara California for two years. Upon returning to Atlantic City, he met his mentor Earl Robison Executive Chef at Smithville Inn in Galloway. He worked for Fred & Ethel Noyes for eight years as production and line cook, then was promoted to Saucier and became the problem solver. At that time he set a goal for himself to become an Executive Chef by time he turned 25 years old.

He started at the Traymore Hotel as the first African American Sous Chef in an Atlantic City hotel. This is where he met his second mentor John Blanche, a French Italian, and learned all about hotel style cooking. He worked there for three years up until it closed.

Lewis then became Executive Chef at Al Shores Dinner Theater Restaurant—at the age of twenty six years old. He was there for six years. He went to Princeton, NJ and became Corporate Executive Chef for Duke’s Inc. (chain of continental cuisine in the tri – State area) for three years. He came back to South Jersey and worked as a Assistant Executive Chef for the Crab Trap, a high-volume seafood restaurant, for two years. Lewis then became Executive Chef at the Rams Head Inn, a five-star restaurant, for four years. Lewis then went to the Claridge Casino Hotel as the Assistant Executive Chef, and was later promoted to Executive Chef where he spent 20 great years and was the only African-American Executive Chef in the casino industry. Lewis retired in 2001.

Lewis retired to enjoy his family. Wife, Brenda L Lewis; Gina Lewi;, Brittany L Lewis; Mary E Lewis; Marshall D Lewis, Executive Sous Chef in Connecticut Casino; and William L Lewis in California. His hobbies include travelling; playing golf In Hawaii, Pebble Beach, Spyglass, Poppy Hill, Doral Country Club, and Palm Spring, California.

Lewis came out of retirement in 2003, as Corporate Executive Chef for Romanelli’s By the Sea in Longport, NJ (Seaview Harbor Marina) a 200-seat restaurant that received a three-stars rating a week after opening. This seafood and Italian gourmet restaurant was located on the water and has the most beautiful sunset anywhere. Upstairs dinning overlooked the ocean. This restaurant was also affiliated with Romanelli’s on the Greene in Linwood, NJ, deli café and catering.