Colors & Flavors presents, ‘C&F’s Top 10 Chefs’.

Exhibited in no particular order, our team of culinary connoisseurs have thoughtfully composed a list of who we believe to be the finest chefs in the 305.



Chef Michael Lewis


Chef Michael Lewis – Photo by Juan Ayora



CUISINE Wood Fired, Asian Inspired


BIRTH CITY Baltimore, Maryland. He moved to New York City in his early teens.


SCHOOL Culinary Institute of America, Hyde Park, NY








A Word from the Chef

“I have spent over 10 years trying to travel as much as possible — seeing, tasting and experiencing everything from the cheapest street food in Asia to the prix fixe menus of molecular geniuses in Europe. I thrive off of these types of food and life experiences, and the unforgettable stories that come out of them.” (KYU)


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Why is Chef Lewis in Our Top 10?

An alumni of world renowned restaurant Zuma, Miami, Michael Lewis chose to take the route of independence, a challenging one, especially in Miami’s culinary world. After a great deal of hard work, he opened the hugely successful restaurant KYU, and enlightened Wynwood’s eclectic locals with his Wabi Sabi mind set & Wood Fired, Asian Inspired style of cooking.


A globetrotter, Chef Lewis has the ability to encapsulate his culinary adventures and convey them through his food. He puts thought into his cooking methods. Not only does he focus on charring his meats to perfection, he goes a step further as a firm believer in green and sustainable methods. An advocate of planting trees to recompense the use of the restaurants wood fired grill, he also has an Orca composter at KYU to reduce waste. Such a positive statement for a chefs first independent venture.


KYU Dinner Menu


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