Founder
In 2017, Rick Lewis ventured into a new culinary chapter as the founder of Grace Meat + Three. The goal was to create a community-focused atmosphere that brought people together through comfort food and Southern classics. His innovative approach to Southern cuisine has gained widespread recognition, including features on the Food Network's, “Best Fried Chicken in Every State.” Additionally, his culinary creations have been showcased on notable platforms including the Zimmern List and Netflix’s Fresh Fried and Crispy.
Prior to Grace, Lewis began his culinary journey at mom-and-pop restaurants and worked his way to fine dining by learning the culture and quality of a professional kitchen. As a chef at Quincy Street Bistro (elevated pub-style food) from 2010 to 2014, his culinary prowess earned him the distinguished title of St. Louis Post-Dispatch’s Chef of the Year in 2012. In 2014, he was recognized as a James Beard Rising Star Semifinalist, showcasing his exceptional talent and dedication to the craft. Following his success at Quincy Street Bistro, Rick co-founded Southern. Rick supported their comfort-style cuisine from 2014 to 2017, which garnered acclaim as the Best Restaurant in SAUCE Magazine, Feast Magazine, and St. Louis Magazine, as well as a feature on Food Paradise.
In his personal life, Rick enjoys spending time with his wife Elisa and son Samuel. He is an involved member in his church Twin Rivers and enjoys hunting, always with a strong respect for where quality food is sourced.