lewis taylor

The Athenaeum Club

Lewis Taylor is Executive Chef at The Athenaeum Club, an exclusive private members venue on Collins St, Melbourne, where he creates memorable fine dining experiences.

lewis-taylor lewis-taylor

About Lewis Taylor

Lewis commenced his career at Handsel's Restaurant in Edinburgh Scotland, working under Head Chef Andrew Radford. When Handsel's Restaurant closed its doors 1988, Lewis relocated to Méribel in the French Alps. He spent the subsequent winters in France and the summers in Scotland alternating from various restaurants in France and working on The Royal Scotsman train and The Queen of Scots train under respected chefs Andrew Taylor, Andrew Fairlie and again Andrew Radford.

In 1995 Lewis decided to leave Europe to travel to Australasia, initially spending time in Sydney then off to Queenstown, New Zealand for two and a half years. In 1998 Lewis returned to Australia moving to Cairns Queensland where he settled for twelve years working for the Accor, Daikyo and Mirvac hotel groups before relocating to Canberra in 2011 to join the Intercontinental Hotel Group.

In 2013 the opportunity arose to relocate to Melbourne for his current role as Executive Chef at The Athenaeum Club. Since his arrival in Australia Lewis has had the honour of cooking for many celebrities, royalty, noted dignitaries and politicians including seven of Australia's past Prime ministers. Lewis has also been an active member of Les Toques Blanches since 2012.

Lewis has kindly shared with us his recipe for Blue eye cod fillet, crackling, comté croquette, sweet corn, baby leek, chicken jus gras and popcorn shoots. View the recipe on the Flowerdale Farm website.

The Athenaeum Club