Chef Stephen Lewandowski

Stephen Lewandowski is the talented young chef at Tribeca Grill, the landmark restaurant in downtown Manhattan. His passion and energy take the restaurant's contemporary American cuisine to new heights.

Stephen's culinary creativity is disciplined by classical technique, inspiring standout dishes such as Braised Short Rib with Foie Gras Ravioli and Poached Maine Lobster with Crispy Sweetbreads. His elegant, innovative cuisine finds a perfect complement in Tribeca Grill's superb wine list, winner of Wine Spectator's coveted Grand Award. The wine dinners he co-hosts with wine director David Gordon have drawn critical acclaim. Stephen and Myriad Restaurant Group owner Drew Nieporent speak the same culinary language; the two often collaborate on new dishes. Stephen's interest in artisanal cheeses prompted him to develop a cheese course that has become a stellar feature of the Grill's menu.

Stephen's love of cooking began at age 12 when he prepared Sunday dinners with his father. He worked for a catering company throughout high school and entered the Culinary Institute of America on his 21st birthday. After graduating, he became the sous chef at Manhattan's Abbey restaurant. He continued to polish his craft at Gotham Bar & Grill and then at Fantino in the Ritz Carlton. Stephen stayed with Ritz Carlton for several years, cooking in various cities across the US. In 1999 he was named executive sous chef for the Peabody Orlando, where he oversaw all five restaurants for the 1000-room hotel. He joined Tribeca Grill in 2000 and was promoted to executive chef in 2003.

This rising star participates in many charity events, and is actively involved in AIWF's Days of Taste, a discovery-based program that teaches 4th and 5th grade students how food weaves its way from farm to table.