Jamian Lewis

Jamian Lewis has a strong background in the culinary industry, with a focus on executive chef roles. Jamian started their career at Browns restaurants bar butler's wharf in 2006, where they successfully ran the kitchen and oversaw all aspects of food safety, recruitment, and development. In 2008, Jamian moved to Devere venues holborn bars, where they led a team of 9 in providing lunches, private dining, and exclusive events. Jamian also managed food costs and ensured food safety. Jamian then became the head chef at Brigade restaurant the old fire station Tooley street London in 2013, where they worked with the Beyond food foundation charity to provide apprenticeships and training for vulnerable individuals. In 2014, Jamian took on the role of executive head chef at CCT Venues, where they were responsible for the entire catering operation for 5 venues in London. Their duties included creating new food concepts, managing food safety, and overseeing chef recruitment and development. Currenty, Jamian holds the position of Executive Head Chef at Company of Cooks, a role they started in 2023.

Jamian Lewis attended Harrow Weald College from 1993 to 1995, where they earned a degree in City and Guilds 706 1&2 Hospitality and Catering. Following this, from 1995 to 1997, they attended Westminster Kingsway College, and achieved an NVQ Level 1-3 in Restaurant, Culinary, and Catering Management/Manager.