Scott Lewis is a Chef and father dedicated to the culinary riches of our great country and its neighbors and to a continued pursuit of great food, fresh ideas, and the respect of his craft and ingredients.
Born in New York City to a father and mother in the musical limelight of Manhattan and raised in California and New Zealand, Scott has honed his craft since first learning to make tamales and scratch sauces at age eight.
From a life dedicated to music, food, and family and a twenty-plus year career cooking in New Zealand, Australia, Park City, and the Napa Valley. Scott has worn multiple hats during this time period including apprentice and Chef de Cuisine to CMC Henry Sing Cheng for sixteen years earning positive reviews in the New York Times and the coveted American Academy of Hospitality Sciences Five-Star Diamond Award. Chef Scott comes to us from Canyons Resort in Park City in an effort to preserve and promote local ingredients and techniques and continue to provide our guests with extraordinary dining experiences and to reimagine what it means to dine, sleep, and ski here in Utah.
You will find his offerings in the Zion Canyon Culinary Collection and in the Cliffrose Lodge and Gardens, Zion Canyon, Springdale.