Nearly two decades ago, a young chef named Greg Lewis packed his bags and set off to chase his culinary dreams. Leaving behind the rolling Canterbury plains of New Zealand, he sought out the energy and opportunities of the big city, eager to refine his craft in some of the most dynamic kitchens.

Living the Dream, From Farm to Kitchen

Greg’s journey began humbly in 1995, working in the bakery section of a Pak’n’Save supermarket in Christchurch. His ambition soon led him to the city’s bustling bar and restaurant scene, where he honed his skills before landing a spot on the catering team for the Sydney 2000 Olympics. After the Games, he returned to New Zealand, stepping into the role of Interim Head Chef. His creativity shone in the Montieth’s Wild Food Challenge, where his daring dish—including fish and a huhu grub—earned a perfect score, securing All Bar One the title of Best Overall Restaurant.

At just 20, with a major career highlight under his belt, Greg set off to Yorkshire—the home of his other great love, rugby league (and the woman who would become his wife). He soon landed a role at the prestigious Pool Court under Michelin-starred chef Jeff Baker. “I thought I was pretty good,” he admits, “but I got taken apart. The hours were relentless.” The tough experience refined his skills, preparing him for roles in top restaurants in Leeds and London.

Greg’s final restaurant position was as Executive Chef for Leelex Restaurants, overseeing sites in both cities. He was based at Pintura, a Basque tapas restaurant in Leeds, where he gained fans and accolades, including runner-up for Restaurant of the Year (2016) from Observer Food Monthly. However, the demands of fatherhood in 2019 led him to step away from restaurant kitchens and into a role as Sales and Accounts Manager for Delifresh, a fruit and vegetable wholesaler. “If you’ve never had an intense job, parenthood could be a shock,” he jokes. “But compared to a Saturday night service, it was pretty straightforward.”

Yet, Greg couldn’t escape one truth—he missed cooking. Fortunately, a new opportunity was just around the corner at Sykes House Farm. Having already collaborated with the farm on recipes, sales, and food festivals, he jumped at the chance to lead their new demonstration kitchen, Method

And now!

Now, Greg showcases the farm’s premium meats through training sessions, exclusive dining events, and innovative food experiences. From Spanish tapas to curated beef tasting menus, he is set to bring a fresh perspective to meat preparation and appreciation. There’s even talk of building a traditional hangi pit, bringing a taste of New Zealand to Yorkshire.

For Greg, living the dream isn’t just about cooking—it’s about honouring his roots, his ingredients, and the journey that led him here joined by his trusted Moffat equipment. Learn more about the high performance equipment showcased at the Skyes House.