Chef Robbie Lewis

Bacar, San Francisco

 

I enjoy serving Cervena venison for my guests because they are always so excited by it. They relish its delicate flavor and fork tenderness, and when they find out about its low fat content, they are thrilled. I appreciate its incredible versatility. Cervena venison offers me a wide breadth of preparation options due to the various cuts available and the global array of flavors that complement the flavor of the meat. And its all-natural, grass-fed production is so in keeping with our purchasing philosophy that it makes it a no-brainer for me. 

 

Robbie Lewis moved to San Francisco from Arkansas in 1992 to attend The California Culinary Academy. While still in school he met Traci Des Jardins at a wine auction. They became friends and she offered him a job at Rubicon, where she was then opening chef. He accepted and began a Bay Area culinary career that also took him to Boulevard, 42 Degrees, The Village Pub, and Jardinière – all as part of the opening team - and short but informative stints at Chez Panisse and Stars.

During this period Lewis took breaks from Bay Area kitchens by traveling extensively in Europe where he cooked in Italy and France and spent a year as chef at an agriturismo villa in Tuscany.

In December, 2002, Lewis returned to Jardinière, where he had been opening sous chef. This time, he entered the kitchen as Executive Chef. In sync with Des Jardins’ commitment to using local sustainable products as much as possible, Lewis maintained Jardinière’s reputation for delicious, beautifully executed food, as reflected in his recent 3 ½ star review by Michael Bauer in the San Francisco Chronicle. While continuing Des Jardins’ French Californian classics, he added dishes informed by Italy including handmade charcuterie and pastas.