Lewis is the executive chef at Colonial Williamsburg, where he mixes locally grown products with a bit of history to help visitors step back in time. He arrived in Willliamsburg in 2006 and brought with him his interest in artisan cheeses, which he picked up while the head chef at the American Club resort in Kohler, Wis. He was trained at the Culinary Institute of America. What do you consider when you’re creating new dishes at Colonial Williamsburg?

It’s different than other restaurant experiences. People want to experience dishes that are a reflection of the period and are indicative of colonial dining. That becomes a strong part of the experience.