Meet Derrick Lewis | Private Chef & Catering

We had the good fortune of connecting with Derrick Lewis and we’ve shared our conversation below.

Hi Derrick, what led you to pursuing a creative path professionally?
I have always had my hand in the arts since a young age. It started with music. I played the alto saxophone from the 7th grade until I graduated from high school. Also, during that timeframe, I wrote a lot of poetry, as well as styled and modeled in fashion shows. That led me to co-produce fashion shows in Richmond, Va as well as Washington DC. At a point in time, I managed a Hugo Boss boutique and in the background of all this I was dabbling in the kitchen of my home.

Food has always had a presence in my life due to my mother being a chef & my father having catering gigs with a few companies. They inspired me without knowing it to become more than someone who dabbles at home. In many ways, it was because of them that I was inspired to go to culinary school – and the rest is history in the making!

Alright, so let’s move onto what keeps you busy professionally?
Absolutely. I’m originally from Tuscaloosa, Alabama. I was raised on a farm where organic and seed to table was my stomping ground. As a Southerner, whose mother is also a Chef, food was always at the epicenter of the family. Good food is synonymous with home. As a chef, it is my mission to embody the same warmth, love, & soul that flowed through my Grandmother’s & mother’s hands into my own culinary creations.

My journey as a chef and my path to building this business were far from a cakewalk. I have encountered numerous closed doors and adversities along the way. These challenges fueled my hunger and drive to persevere, instilling in me the mentality of a chef combined with the relentless work ethic of a cook. Something you must have to make it in this business.

Both personally and professionally, I’ve learned that even when I think I have nothing left, there’s still 75% left in my reserve to keep pushing forward. It’s that chef’s mentality coupled with unwavering determination that has been my driving force.
Overcoming obstacles has been a testament to my faith. I firmly believe in the power of planting seeds, knowing that they will eventually yield a harvest.

What I’m most proud of thus far in my career, is being accepted into the prestigious James Beard Legacy Cohort (as a James Beard Fellow) and the recent honor of being inducted into the Marquis Who’s Who Directory of America.

My philosophy is simple: I don’t do anything halfway. Whether it’s a dish or a dream, I believe in giving my all. As my father used to say, “Swing for the fences.” Quality, flavor, and experience are non-negotiables in everything I create.

What sets us apart? At Well Kept Services, we craft each menu according to your unique tastes, preferences, dietary needs, and theme. Our commitment is to exceed your expectations in terms of food quality, presentation, and service. But beyond that, we want to take you on a journey through history and culture with every bite.

We specialize in what we like to call “Elevated Southern cuisine.” It’s about taking traditional “soul food” dishes and elevating them to new heights. We never forget where these dishes and ideas originate from, giving a new lease of life to ingredients and recipes that might have otherwise been overlooked. We have a finger on the pulse of Southern culinary cuisine – from black-eyed peas to gumbo, to shrimp and grits, you can taste the influence of generations prior. Well Kept Services, is a symbol of Southern service and sophistication.

As for the future, I’m incredibly excited about the next chapter for Well Kept Services. We hope to open a food truck and other expansions in the near future as well as play major roles in giving back to the community. Be on the lookout! This is just the beginning of something greater.

Any places to eat or things to do that you can share with our readers? If they have a friend visiting town, what are some spots they could take them to?
Well-Kept Services keeps me traveling! But if we were stopping in Miami I would recommend:

The Setai for Sunday Brunch. Hands down this is my favorite breakfast spot on Miami Beach. I go there every time I am in town. Then for lunch, enjoy the Red Rooster Overtown. For dinner and drinks, let’s head to Amelias 1931 with Chef Eileen Andrade or Ocean Social with Chef Tristen Epps. Both top-notch choices with renowned chefs. For any newcomer in town, I would also suggest the Wynwood Art District fo day hangs. Craft breweries and funky art galleries make for a great day of exploring!

Who else deserves some credit and recognition?
My story would not be fulfilled without the support of my beautiful wife, Samantha or “Sam” as I call her. She pushes me in moments to be better than my former self & I’m all the better for it. Whether it’s believing in me when I feel moments of defeat or showing up to a catering event to serve, wash dishes, or decorate alongside; she is 100% my biggest supporter and I’d be remiss if I didn’t recognize how far I’ve made it with her by my side. Outside of her, my best friend Chris Lewis has been in my corner longer than anyone I know. He supports, motivates, & even coaches me at times. These two are the most supportive people in my life!

Website: www.thewellkeptchef.com

Instagram: https://www.instagram.com/thewellkeptchef

Linkedin: https://www.linkedin.com/in/derrick-lewis-b9149122/

Facebook: https://www.facebook.com/profile.php?id=100094690341506

Other: https://www.tiktok.com/@mrwellkept