Growing up in Westchester, New York, Brian Lewis found his passion for food and cooking at a very early age. While in high school, Brian turned his curiosity into his life long craft while coming up through the ranks in kitchens of some of Westchester's most highly acclaimed restaurants, namely Mona Trattoria. It was at Mona's that Brian gained a broad knowledge of both the food and culture of Italy, while under the tutelage of Chef Thomas Elia, a remarkable Chef and true craftsman.

Brian immediately pursued his formal education, enrolling and graduating from The Culinary Institute of America with honors, and also receiving a Bachelor's of Food Management degree from Johnson and Wales University in Rhode Island. Upon graduation from college, Lewis immediately jumped right into the fire at the kitchen of legendary French Chef Jean Louis Palladin at the Watergate Hotel in Washington D.C. It was with Palladin that he was introduced to precise French technique, seasonality, and the importance of serving the highest quality products available from small family farms. With such inspiration for classic French cuisine, Lewis set out to travel and cook extensively throughout Europe. It was with Marco Pierre White in London that he gained valuable insight toward modern cooking with both French and Italian influences.

Through various roles, ranging from Sous Chef to Executive Chef, Lewis went on to define his unique style of cooking, while contributing to the success of many well known restaurants throughout the country, including: Lutece, The Sign of The Dove, Oceana, Bix, and The Village Pub. It was most recently at The Vu Restaurant in Scottsdale, that Lewis's unique style gained him critical acclaim, leading him back to his Westchester roots.

Under the direction of Chef Brian Lewis, the cuisine at The Bedford Post in elegantly simple and comfortable, rooted in tradition, yet inspired with innovation. "It is the rhythms of the seasons that will shape our American Farmhouse Cuisine". "We are committed to seeking the finest ingredients in the world, always using natural hormone free meat and poultry, our dairy, cheese and produce all sourced from small family farms both locally and nationwide".