Viscous Culinary Experience

Chef Elliot Lewis is a classically trained chef and the Co-Founder & Chief Flavorologist of Viscous, where culinary discipline meets deliberate elevation. A graduate of the Culinary Institute of America, Elliot’s foundation was shaped in New York, including a formative stage at 11 Madison Park that sharpened his respect for balance, restraint, and intention.

He later brought that rigor to Los Angeles, spending two demanding years at Spago Beverly Hills, rising quickly to become the youngest fish station captain in the restaurant’s history. Elliot went on to help open Leona alongside mentor Nyesha Arrington—a project recognized as Best New Restaurant in LA by the late Jonathan Gold.

For this special New York City dinner, Elliot brings his flavor-first philosophy home, crafting a thoughtfully paced, 25mg THC infused experience. Every course is designed with intention—measured, refined, and dialed in—so the elevation complements the cuisine rather than overpowering it. This is cannabis as an ingredient,…