Hotel Granduca Austin added Andrew Lewis to its culinary team as executive pastry chef. Under the direction of Executive Chef Tom Parlo, Lewis will be responsible for overseeing all elements of the creative conception and development of confections at the property’s signature northern Italian restaurant, Visconti Ristorante & Bar.
“Chef Andrew has built a reputation for creating artful and delicious treats, and continues to raise the bar with the new desserts he has envisioned for Visconti Ristorante & Bar,” says Joseph Violi, general manager of Hotel Granduca. “He is an excellent addition to our standout culinary team, and we’re excited to welcome guests to experience the restaurant later this fall.”
Born and raised in Texas, Lewis was inspired by his father’s love for cooking and discovered his passion for chocolate and sweets at an early age. Over the years, Lewis developed his culinary expertise in a hands-on environment in the kitchen, baking and honing his craft at several renowned eateries such as Bolla in the Stoneleigh Hotel and Stephan Pyles’ namesake restaurant in Dallas.
Most recently, Lewis served as executive pastry chef of the Austin-based Japanese restaurant Uchiko. There, he oversaw the pastry program for all five Uchi concepts and played a key role in the company’s rapid expansion.
In his current position at Visconti Ristorante & Bar, Lewis continues to pursue groundbreaking desserts, aiming to showcase familiar flavors in original forms and combinations. Visconti and Hotel Granduca are slated to open in the Westlake area of Austin in November 2015.
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