Chris Vulpio

​ In the world of fine dining , there is no room for "close enough." It is a realm defined by relentless precision, where a single degree of temperature or a milligram of salt marks the boundary between a standard meal and a Michelin-starred masterpiece. ​This is the world where Elliot Lewis , co-owner of Viscous , cut his teeth. A graduate of the prestigious Culinary Institute of America (CIA) , Elliot’s journey through the culinary elite—from the quiet intensity of Eleven Madison Park to...