Pastry Chef Andrew Lewis of Uchiko - Biography
Born in raised in the lone star state, Andrew Lewis originally had his eye on the law, and spent two years pursuing a bachelor degree in law enforcement. But influence from his father’s cooking hobby and his own love for chocolate and sweets, drew him into the kitchen. In order to realize this culinary passion, Lewis enrolled in a local culinary school, but realized not long after that he would prefer to learn in the hands-on environment of a kitchen.
He began his career at Eatzi's Market and Bakery, quickly rising through the ranks to take full responsibility for the bakery production. After working his way through a several bakeries, he launched his restaurant career, first at the small French restaurant Mignon and then at Bolla in the Stoneleigh Hotel, working under 2012 Austin Rising Star Chef David Bull. Bolla gave Lewis the chance to learn about fine dining, plating, and refinement. Eventually he applied those skills at Stephan Pyles’ namesake restaurant, before moving to Austin where he accepted a position at Uchiko. He continues to pursue ground-breaking desserts, showcasing familiar flavors in completely original forms and combinations.