Ross Lewis

Ross Lewis


Hailing from Bishopstown, Co. Cork, Ross graduated from UCC in 1985 having studied Dairy Science. It was whilst working in Manhattan at Dorrian’s Red Hand restaurant that the idea of cooking for a living first came to him. Moving to London to learn his trade, he started out at Odin’s, owned by Peter Langan, Richard Shepard and the actor Michael Caine. After that came a move to Switzerland to work at Le Chat Botté at the Beau Rivage Hotel in Geneva.

Ross was Head Chef for the only State Banquet held during Queen Elizabeth II’s historic visit to Ireland in 2011. He is a passionate advocate of Irish food and producers, and in 2015 published Chapter One: an Irish Food Story (Gill Books).

In 2015 Ross opened Osteria Lucio with the guidance of his good friend and fellow chef Luciano Tona from Milan. Theirs is “the food of friendship”, based on quality Irish and Italian ingredients cooked with Italian tradition. In 2018, Ross achieved the prestigious Mike Butt Lifetime Award from the Restaurant Association of Ireland in recognition of his achievements.

Ross is a former Commissioner General of EuroToques, where for many years he worked very closely with Myrtle Allen, the hugely influential Irish food figure and chef. Along with food writer John McKenna, in 2019 Ross delivered the inaugural Myrtle Allen Memorial Lecture at UCC; this now-annual lecture celebrates Myrtle’s enduring contribution to Irish food culture.

In the same year, Ross received the Alumni Achievement Award from his alma mater, UCC, honouring his life’s work to date in the food industry. Most recently, in February 2021, he received the inaugural Michelin Mentor Chef Award for Great Britain and Ireland. This award from the Michelin Guide recognises a particular chef’s contribution to nurturing talent within the industry. As the guide says: “Ross’ vast experience has allowed him to pass on his wealth of knowledge about cooking and Irish produce to younger chefs coming up through the ranks, acting not only as a mentor but also as a friend to a host of chefs.”

Today Ross divides his time between Chapter One, his Italian restaurant Osteria Lucio and some hospitality consultancy