Chef Paul Lewis, who previously served as executive chef at several popular Houston area restaurants, is taking over the outdoor grill at Eight Row Flint in October.
Chef Paul will prepare a Thai dish featuring Chiang Mai-style sausage with Thai-spiced head-on prawns, crispy jasmine rice, spicy green chile dip and persimmon som tum salad.
“I’ve always really enjoyed Thai food and I feel that dishes like this are so indicative of the immigrant flavors you find here in Houston,” Paul says. “Plus I’m excited to work again with some chefs I’ve known for a long time.”
Each Tuesday the Eight Row Outdoor Cooking Series brings a different guest chef or team member from within Agricole Hospitality to prepare a special dish using live fire. The weekly event draws crowds eager to see what’s cooking on the grill.
Born in the village of Yattendon in the English countryside, Paul Lewis began working in restaurant kitchens at age 11, learning the ropes from the ground up. After high school he took an apprenticeship at a small, riverside hotel. From there Paul joined Four Seasons Hotels, traveling among properties around the world including those in Dublin, London, Maui and Houston. He settled in Houston and would go on to become executive chef of Cullen’s in Clear Lake. From there he opened Osteria Mazzantini in Uptown before helping launch Paul’s Kitchen in the Upper Kirby area. Today, he works with Louisiana-based Covey Rice Farms, which supplies product to dozens of Houston-area restaurants.
“We’re going to have some fun and at the same time create a fun dish that I think people will love,” Paul says.