[- Return to Chef Bios & Recipes List -]

6ix A Bistro

Chef Lewis Brown

Born and raised in the South Carolina “low country”, Chef Lewis Brown learned to cook fresh fish, home grown kale and collard greens, and sweet potato pies all before he was old enough to attend school.

Lewis graduated from Battery Creek High School in Beafort, South Carolina and went on to attend Greenville Technical College where he graduated with a degree in Food Service Management. Lewis got his first professional cooking job at the renowned Chart House restaurant in Hilton Head South Carolina, where he developed his skills.

Lewis relocated to South Jersey in 1990, where he accepted a job as a cook at the Showboat Casino. While working at Showboat, he continued to look for ways to advance in his profession. He applied for and was hired as a Sous Chef in the Coffee Shop of the Trump Taj Mahal. Working at the Trump Taj Mahal gave Lewis the opportunity to develop his skills in high volume and production cooking. Lewis was promoted to the position of Restaurant Chef and later Chef Tournant.

When Lewis’ Executive Chef made the decision to leave the Trump Organization, Lewis joined him as part of his new team of culinarians at Caesars Entertainment. Lewis held the position of Restaurant Chef in the Tuscany Grill and Café Roma restaurants. During this time, through his association with a local business man and friend of the family, Lewis became a partner in a local resort restaurant that he owned and operated while continuing to work at Caesars Atlantic City.

After selling the business to land developers in 2002, Lewis left Caesars Entertainment to take over operations as Restaurant Chef of the Mansion Café at Showboat Casino. During his tenure at Showboat, Lewis was awarded with an Excellence in Service Award for Leadership. He was further honored with the prestigious Supervisor of the Year Award in 2005. An award for which he was nominated by his staff.

Specializing in high volume and production cooking, Lewis joined the Bally’s Atlantic team as Production Chef in June 2006. In addition to his position at Bally’s, Lewis often donates his time and culinary talents to various organizations including Sister Jean’s Kitchen, Northfield Community School Healthy Foods Program, Egg Harbor Township Youth Organization and St. Vincent de Paul Regional School, to name a few.

Chef Recipe:

White Bean Turkey Meatball Chili

Meatballs:

1 lb. lean ground turkey

1/4 cup unseasoned dry bread crumbs

1/4 cup chopped onion

1/4 tsp seasoned salt

1 egg

Chili:

1 med zucchini, cut into 1 x 1/4 x 1/4" strips

2 garlic cloves, minced

1 (28 oz) can whole tomatoes, undrained, cut up

1 (15.5 oz) can great northern white beans, drained

1 (14.5 oz) can ready-to-serve chicken broth

1 tsp sugar

1 tsp cumin

3 tsp chili powder

1/4 tsp pepper

1/8 tsp salt

Instructions:

1. In medium bowl, combine all meatball ingredients, mix well. Shape into 24 (1-1/2") balls.

2. Spray large skillet with non-stick cooking spray. Heat over medium heat until hot. Add meatballs. Cook 8 to 10 minutes or until browned on all sides and no longer pink in center.

3. In Dutch oven or large saucepan, combine all chili ingredients and mix well.

4. Bring to a boil. Reduce heat, and add meatballs.

5. Simmer 10 to 15 minutes or until thoroughly heated.