Robbie Lewis has traveled a long way from his childhood days in Little Rock, Arkansas, moving to San Francisco in 1992 to embark on a culinary career. Over the last 18 years, Lewis has cooked in many of the Bay Area's most revered kitchens, alongside renowned chefs and gained an appreciation for fine cuisine.

Lewis began his culinary career as a student at the California Culinary Academy, working nights as a prep cook at Boulevard. A chance meeting with acclaimed chef Traci Des Jardins at a wine auction initiated an enduring professional friendship that landed him in the kitchen at Rubicon, where Des Jardins was the opening chef. At Rubicon, Lewis mastered his technique, working every station building and honing his craft. Robbie continued to evolve as a chef during stages in multiple restaurants in France, Seville, Spain, and a year as the chef of a high-profile agriturismo in Tuscany, incorporating those abroad experiences into the flavors and style of his imaginative dishes.

Eager for new challenges, Lewis seized opportunities to be the opening sous chef for both 42 Degrees, a chic Mediterranean restaurant, and the award winning Woodside establishment, The Village Pub. After a brief stint at Chez Panisse, he was named Executive Chef at Traci Des Jardins' Jardinière in 2002, where he had previously spent time as a sous chef. Lewis assumed the responsibility of this high caliber restaurant with intensity and focus, earning a reputation for adventurous, assertive excellence in the kitchen and on the plate. Lewis achieved amazing success, leading one of the most respected kitchens in the country for over 5 years, earning 3 ½ stars from The Chronicle's Michael Bauer, was named one of StarChef's "Rising Stars," is a Restaurant Hospitality "Rising Star" and assisted Des Jardins in winning the title of "Iron Chef" on the Food Network's popular show.

Known for beautifully executed presentations; Robbie is constantly seeking to expand his repertoire and adventurous technique. Promoting the use of seasonal, sustainable slow food in his Northern California cuisine with Mediterranean influences, Lewis now brings his nationally acclaimed skills to Oracle Headquarters to raise the food programs there to a new level, leading the chef team that feed 4000 people daily at 8 different restaurants.

Lewis lives in San Francisco and is head over heels in love with his two young children.