Gregory Lewis

Gregory Lewis Email and Phone Number

Independent Business Owner at 39 West Catering and the Pittsboro Roadhouse restaurant. @
Gregory Lewis's Location
Raleigh-Durham-Chapel Hill Area, United States
Gregory Lewis's Contact Details

Gregory Lewis work email

Gregory Lewis personal email

n/a
About Gregory Lewis

In the summer of 2012, after renovating The General Store Cafe, we opened the Pittsboro Roadhouse & General Store with new jobs, a fresh look, new recipes and a great lineup of music five nights a week. In 2016 we started 39 West Catering, a full service catering and event planning company serving the greater Triangle. With 30 years of award-winning catering experience, it was an easy addition for me. We have developed a well-tuned team that excels in preparing, delivering and serving quality food for memorable events.Specialty Training: I am a 1986 graduate of the Culinary Institute of America and have been in the culinary field for more than 40 years.Family: I married my high school sweetheart Maria in 1993 and we have 3 beautiful daughters.Member: Pittsboro Business Association Board of Directors, Chatham County Economic Development Corporation Board of Directors, Pittsboro's Small Town Main Street Borad of Directors and The Chatham Park Steering Committee working together to create exciting events and publicize the arts in the small town Pittsboro and Chatham County. The Pittsboro Roadhouse is available for events of all kinds: corporate presentations, business meetings, social events, weddings, graduations, retirement, political gatherings.39 West Catering offers full service creative corporate, social and wedding catering in the Triangle region of North Carolina including, Raleigh, Durham, Chapel Hill, Apex, Cary, Holly Springs, Greensboro and Chatham County. We provide some of the biggest and most attractive meeting, event and luncheon / dinner space in the area, perfect for half or full day retreats and presentations. Contact me to find out what we can do for your group, department, division or organization.

Gregory Lewis's Current Company Details
Pittsboro Roadhouse

Pittsboro Roadhouse

Independent Business Owner at 39 West Catering and the Pittsboro Roadhouse restaurant.
Gregory Lewis Work Experience Details
  • Pittsboro Roadhouse
    Independent Business Owner
    Pittsboro Roadhouse Aug 2012 - Present
    39 West St, Pittsboro, Nc
    Opened in August of 2012, The Pittsboro Roadhouse is a full service 300 seat restaurant that features a wide variety of live music 5 nights a week. Ballroom dancing with 18 piece orchestra's on Monday's, acoustic music during the week and live dance bands on weekends including blues, classic rock, country, bluegrass, R&B and more.Our menu feature's locally sourced foods prepared by a culinary team that searches for new and exciting local products and ideas.It's exciting to be running a restaurant again, especially one that is such a community center, and one that has a lounge, bar and a stage, with live music events four times a week, and brunch once a month on Pittsboro First Sundays.
  • 39 West Catering
    Independent Business Owner
    39 West Catering Jan 2016 - Present
    In 2016 we founded 39 West Catering and added catering to our offerings. Having 30 years of catering experience, it was an easy addition for me. We offer full service creative corporate, social and wedding catering in the Triangle region of North Carolina including, Raleigh, Durham, Chapel Hill, Apex, Cary, Holly Springs, Burlington, Asheboro, Sanford, Greensboro, Chatham County and more.We provide some of the biggest and most attractive meeting, event and luncheon / dinner space in the area, perfect for half or full day retreats and presentations. Contact me to find out what we can do for your group, department, division or organization.
  • Catering By Design
    Independent Business Owner
    Catering By Design Mar 2000 - Dec 2013
    Raleigh-Durham, North Carolina Area
    Full Service Catering Company for corporate catering, social and wedding events. Full service event planning.Work with a team of dedicated people who consistently get compliments from our customers. Offering catering in Cary, Raleigh, Morrisville, Durham, Chapel Hill, Wake Forrest, Holly Springs, Apex, Fuquay-Varina, Lillington, Rocky Mount, RTP, Hillsborough, Carrboro, Triangle Area, Garner and will travel up to 2 hours.Winner of the Holly Springs Small Business of the Year Award in 2010. Winner of the First Citizens Bank Exceptional Customer Service Award and the Small Business Growth Pinnacle Award in 2012.Provided catering for over 500 people without a kitchen at the Fuquay Varina Centennial celebration.
  • Kitchenworks Caterers
    Executive Chef
    Kitchenworks Caterers Aug 1997 - Jan 2000
    Harrisburg, Pennsylvania
    Kitchenworks Caterers of Harrisburg, Pennsylvania was a 900 seat restaurant with banquet facilities for up to 700 guests. With a staff of 30, catering sales were over $2 million annually. Chef Greg Lewis oversaw Kitchenworks Caterers service to the Governor's Mansion, Inaugural Ball, Penn National Racetrack, State Capital functions, weddings and Kosher events.
  • Al Mediterraneo
    Executive Chef
    Al Mediterraneo Jul 1995 - Aug 1997
    Hummelstown, Pennsylvania
    Al Mediterraneo was an Award-Winning restaurant in Pennsylvania with 160 seats. Executive Chef Greg Lewis prepared the pre-opening set-up for the entire restaurant, did all the hiring and training to staff the restaurant for opening. First year revenues exceeded $1 million. "Best New Restaurant" by Apprise Magazine. "Best Overall Restaurant" by Patriot-News Food Critic 2 years in a row citing "Delicious southern Italian meals served in an upbeat chic atmosphere," and "Excellent service even when crowded, quality ingredients and unique flavor contrasts."
  • Doneckers
    Executive Chef
    Doneckers Jan 1995 - Jul 1995
    Ephrata, Pennsylvania
    Doneckers was a 250 seat restaurant with a 500 seat banquet facility, rated "Best French Restaurant" by Apprise Magazine. Chef Greg Lewis implemented new events like wine and cigar dinners and beer tastings. He also made the restaurant more efficient by reducing staff, labor and food costs, and inventory expense.
  • The Hotel Hershey
    Executive Chef
    The Hotel Hershey Nov 1993 - Jan 1995
    Hershey, Pennsylvania
    As Executive Chef of The Hotel Hershey, a Four Diamond Preferred Hotel, Chef Greg Lewis had a culinary staff of 40 and a stewarding staff of an additional 40. Food revenues were over $6 million. Their Circular Dining Room was voted "Best Brunch" and "Best Formal Dining" by Apprise Magazine.Lewis oversaw the opening of The Fountain Cafe, the first new restaurant to open a The Hotel Hershey in over 50 years. The Fountain Cafe opened to rave reviews.Link to the Circular Dining Room at The Hotel Hershey. http://www.thehotelhershey.com/dining/cdr.php
  • Scanticon Denver
    Banquet Chef
    Scanticon Denver Jan 1989 - Nov 1993
    Greater Denver Area, Colorado, Usa
    Scanticon Denver is 72 thousand square feet of Meeting and Banquet facilities with four restaurants. Black Swan was rated the 2nd Best for "French Contemporary Cuisine" in all of Colorado. The Westword was recognized as the "Best Seafood Buffet in Denver" and achieved Four Diamond Award status within six months of opening. Lewis developed Scanticon Light Cuisine.Chef Greg Lewis assisted in all pre-opening activities, menu and recipe development and training manuals.Chef Greg Lewis started as Banquet Chef and was promoted to Chef Garde Manager, AM Banquet and Copenhagen Chef and Chef Tournant over the four years at Scanticon Denver.Among Chef Greg Lewis' accomplishments while at Scanticon Denver are: Developing daily menus for breakfast, lunch and dinner which the Denver Post rated the "Best Sunday Brunch in Denver."Developing housemade gravlox, smoked fish and pates.Developing Scanticon Light Cuisine.
  • Scanticon Princeton
    Sous Chef
    Scanticon Princeton Jul 1987 - Jan 1989
    Scanticon Princeton in Princeton New Jersey has banquet space for up to 800 guests, and the Copenhagen Room could serve up to 500 guests. Sous Chef Greg lewis in this role developed the menus, managed staffing and purchasing.
  • Larry Peroni'S Waterfront
    Chef
    Larry Peroni'S Waterfront Oct 1986 - Jul 1987
    West Trenton, New Jersey
    Larry Peroni's Waterfront in West Trenton, New Jersey.

Gregory Lewis Skills

Catering Menu Development Culinary Skills Restaurants Event Planning Recipes Cuisine Marketing Parties Banquets Food Dinners Hospitality Wine Chef Team Building Gourmet Food And Beverage Weddings Time Management Receptions Training Small Business Wedding Planning Pre Opening Restaurant Management Lunch Hotels Pastry Hospitality Management Sanitation Food Service Corporate Events Seafood Inventory Management Hiring Cooking Mentoring Of Staff Food Styling Wine Tasting Trade Shows Cakes Culinary Education Ingredients Mediterranean Chocolate Baking Culinary Management Labor Control Meeting Planning

Gregory Lewis Education Details

Frequently Asked Questions about Gregory Lewis

What company does Gregory Lewis work for?

Gregory Lewis works for Pittsboro Roadhouse

What is Gregory Lewis's role at the current company?

Gregory Lewis's current role is Independent Business Owner at 39 West Catering and the Pittsboro Roadhouse restaurant..

What is Gregory Lewis's email address?

Gregory Lewis's email address is gr****@****ign.com

What is Gregory Lewis's direct phone number?

Gregory Lewis's direct phone number is +191961*****

What schools did Gregory Lewis attend?

Gregory Lewis attended The Culinary Institute Of America.

What are some of Gregory Lewis's interests?

Gregory Lewis has interest in Golf, Phillies, Bible, Eagles.

What skills is Gregory Lewis known for?

Gregory Lewis has skills like Catering, Menu Development, Culinary Skills, Restaurants, Event Planning, Recipes, Cuisine, Marketing, Parties, Banquets, Food, Dinners.

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