Chef Robert Lewis comes from a long line of wonderful cooks, and since childhood he was exposed to a diverse array of traditional and ethnic dishes. Inspired to pursue a career in cooking, Robert graduated from the Culinary Institute of America in Hyde Park, New York, in 1976. Since then, Chef Robert's personal and professional cooking journey has evolved in unique and exciting ways.

In 1998, Robert was diagnosed with type 2 diabetes . "At that time I was sure my days of good eating were over," says the chef. "All I heard about in those early days was the foods that were prohibited. But as I worked through my ups and downs, I came to realize that the selection of foods I could and should eat was actually vast, and included many fabulous favorites. Thus began my motivation to create great tasting dishes that are easy and fun to prepare!"