Executive Chef, The Hourly Oyster House
A New England native, Phil Lewis describes himself as introverted and creative, two words that capture the personalities of many hardworking and successful chefs today.
At a young age, Phil spent hours in his grandmother’s kitchen, taste-testing her dishes and helping her create new family recipes. From Portuguese fried dough, a favorite that she would make to celebrate Easter, to just about anything else they would whip together, cooking with his grandmother always left him intrigued and hungry for more.
At age 16, Phil was determined to start gaining professional experience in the culinary world and got a job at Bertucci’s, a local pizzeria where he made soups and salads. Though his time at Bertucci’s is a distant memory now, Phil credits the restaurant with prepping him for culinary school.
After four years of education learning about the science of food and the importance of technique, Phil moved to New York City. He spent 12 years cooking at high-end stalwarts like Eleven Madison Park and Gramercy Tavern, as well as buzzy outposts like Chinatown’s The Fat Radish. Though he’ll always look back fondly on his time in NYC, Phil made the move back to Boston in November 2017.
Today, Phil brings his passion, knowledge and expertise to The Hourly Oyster House where he prepares elevated-yet-playful seafood-centric dishes. From humble classics like Roasted Blue Cod to elegant offerings like the Salt Crusted Bronzini, Phil thrives on adding his distinct imprint to The Hourly’s menu.
When Phil isn’t in the kitchen, he enjoys relaxing at his Somerville home (most likely rooting on Boston’s sports teams), exploring the city’s ever-changing dining scene and catching up with his chef friends.