Described as one of the “Godfathers of Gourmet” in Seattle (Pacific Northwest, November 2007), Peter Lewis’s restaurant career spans thirty-five years.
The founder of the legendary French restaurant, Campagne, and its casual bistro sibling, Café Campagne, which were featured in Food & Wine, Gourmet, The Atlantic Monthly, Esquire, Travel & Leisure, and Bon Appétit, Lewis was inducted into Nation’s Restaurant News “Fine Dining Hall of Fame” in 1996.
He was a contributing editor at Virtuoso Travel & Life for which he wrote a regular column, “Wine Country Notebook,” and published Dead in the Dregs, a wine murder mystery.
Since selling his restaurants in 2005, Lewis has consulted on various projects in Seattle, including Bastille Café & Bar, Oddfellows Café+Bar, Terra Plata, and the food program for Assembly118, a residential and retail development in South Seattle.
Peter's Teaching Style & Approach
I’m looking for passionate and committed individuals who dream of starting their own food business.
I expect my mentees to apply themselves diligently and to engage in the demanding exercise of thinking through the entire process of what it takes to realize their vision.
Students should plan to complete assignments that will range from: articulating their core values and mission statement, developing a basic set of financial tools, conceptualizing a marketing plan, and drafting a “pitch” for prospective investors.
Let’s collaborate to make your dream a reality!