Renowned pastry chef and chocolatier David Lewis presents his latest endeavor: Miette et Chocolat.
A French patisserie with a modern twist, serving everything from traditional bon bons to unique pastries.
Chef David Lewis was born and raised in rural Illinois. Growing up with country cooking, he discovered his passion, the love of food. David began cooking in small restaurants and country clubs at the age of 15. That is when he knew he wanted to become a chef.
After high school he moved to the “big” city of Joliet, Ill., where he received his Associates Degree in Culinary Arts from Joliet Junior College. Upon graduating, he began his professional career with Roy’s Hawaiian Fusion in Las Vegas and then moved on to working for hotels including Harrahs. After experiencing sea life with Norwegian Cruise Lines, he realized he enjoyed land life and returned to Las Vegas to work as a pastry chef for Paris, Bally’s, and Planet Hollywood.
Seeking the simple life, he moved to Colorado with his wife and daughter to reside as the Executive Pastry Chef at the Brown Palace Hotel. David left the Brown Palace in pursuit of becoming a co-owner of Miette et Chocolat.
Chef David has competed in the 2010 & 2012 Pastry Chef of the Year Competition in New York and Pastry Live 2012, 2013 and 2014 in Atlanta where he received “Best Artistic Showpiece” in 2012. David was also the recipient of the 2015 American Culinary Foundation Western Region Pastry Chef of the Year competition, 2nd place winner of the 2015 National Pastry Chef of the Year and is the 2016 ACF Colorado Chefs Association President.