Ryan Lewis

What is your signature dish?

Signature Appetizer Pan-seared crab cakes served over a blueberry vinegar tossed greens salad, finished with a house-made horseradish sauce. A balance of sweet, tangy, and savory flavors with a crisp, fresh presentation.Signature Entrée Grilled wahoo served with a cilantro white wine cream sauce, paired with sautéed broccolini, red onion, and red pepper. A light, refined dish focused on fresh seafood and balanced, elevated flavors.

Who is your culinary inspiration?

My culinary inspiration comes from my mother and grandmother, who have both passed away. They were the foundation of my cooking style, always preparing fresh, farm-to-table meals using ingredients from local gardens and farmers markets. I grew up in a home where cooking from scratch was the standard, and fast food was rare. They taught me that food is care, tradition, and connection.

What would you do with the $25,000?

If awarded $25,000, I would begin building my long-term retirement restaurant concept—a seasonal waterfront restaurant designed as my transition into a better work-life balance after years of 80–90 hour weeks in the kitchen. At age 50, my goal is to operate a focused, dinner-driven and weekend brunch concept open 9 months a year, allowing time to train staff, build focus, and then run a strong 8-month peak season. The menu would center on signature, expertly executed protein dishes m