Chef Lance Lewis is a culinary entrepreneur who is redefining wild game cuisine around the US with his visionary approach to innovation and sustainability. As the founder and CEO of Tagged Out Kitchen, Chef Lance’s culinary prowess was equally honed during his childhood in Lousiana, and at the prestigious Cook Street School of Culinary Arts in Denver. His unique amalgamation of experiences positions him as a culinary maverick, able to blend classical culinary education with a hands-on approach to the art of wild game cooking.
At the heart of Chef Lance’s business model is Tagged Out Kitchen’s immersive Field to Table workshops, hosted nationwide. These workshops transcend the expectations of traditional culinary events – they aim to not only educate participants about the intricacies of gourmet wild game cuisine, but also provide a platform for individuals, including non-hunters, to engage with the entire process from hunting to cooking.
Chef Lance’s ingenuity elevates wild game cuisine into a realm of gastronomic innovation. His workshops, characterized by inventive creations like Squirrel Marsala, exemplify how wild game can stand as the focal point of gourmet culinary endeavors.
However, Chef Lance’s entrepreneurial narrative extends beyond culinary innovation. At its core lies a profound commitment to conservation and ethical hunting practices. As a steward of the land, he advocates for responsible hunting and the comprehensive use of harvested animals. Chef Lance Lewis’s story is not just about wild game cuisine; it’s a narrative of entrepreneurship, innovation, and sustainability.
Through Tagged Out Kitchen, he invites culinary enthusiasts to explore the uncharted territories of wild game gastronomy, while simultaneously setting a precedent for innovative, sustainable, and ethical business models.