From Michelin Stars to Terpene Gastronomy: A Conversation with Chef Elliot Lewis

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 serving as the youngest fish station captain at Wolfgang Puck’s Spago Beverly Hills—is the stuff of industry legend.

​Today, he is bringing that same uncompromising standard to a new frontier: Viscous Nation. At our recent THC infused dinner in the heart of Manhattan, Chef Elliot showcased what happens when world-class gastronomy meets the science of infusion. This wasn't just a meal; it was a sensory exploration designed to challenge the "grassy" stereotypes of the past and replace them with a refined, micro-dosed culinary experience.

​We sat down with Chef Elliot to discuss his journey from the "Harvard of Food" to the helm of a cannabis revolution.

​Precision Dosing: Lessons from the Spago Kitchen

​Q: Elliot, you were the youngest fish station captain in Spago’s history. For the home cooks out there, that might sound like a title, but to a chef, that’s a trial by fire. What did that station teach you about precision that you now apply to dosing at Viscous?

​Elliot: Spago is definitely where I gained the majority of my experience. Running a station like that—which is essentially its own kitchen within a kitchen—taught me an extreme level of attention to detail and accountability. In that environment, you learn that if you can’t be precise with a delicate piece of protein under that kind of pressure, you can’t lead. I carry that same accountability into our THC dosing. I need to be able to confidently guarantee that we are giving people the exact experience they expect, down to the milligram.

​Finding the "Soul" of Cannabis Fine Dining

​Q: When you opened Leona with Nyesha Arrington, the late Jonathan Gold named it the Best New Restaurant in LA. He was famous for looking for the "soul" of a dish. How do you find the soul of an infused dish without letting the cannabis flavor overpower the ingredients?

​Elliot: If Spago gave me the foundation, Leona is where I truly refined my skills. Nyesha’s guidance is what really elevated my palate. I often think about pungent ingredients like rosemary or balsamic vinegar—when I taste too much of them, I wonder, “Why so much? What is it covering up?” When using the delicate ingredients I featured in this infused dinner, I have to be cognizant of not overpowering the natural flavors. That’s why we focus on a micro-dosed style. Each dish has about 5mg of THC, which allows us to layer the flavor profiles just as carefully as we layer the effects of the THC throughout the night.

​The Science of Terpene Gastronomy and Food Pairing

​Q: Let’s talk chemistry. For the foodies who understand wine pairings, how do you approach "Terpene Gastronomy"? Are you pairing for the "high" or are you pairing for the palate?

​Elliot: For a unique event like this, I have the challenge of pairing for both. The layered effect of consuming 25mg over a five-course infused tasting menu hits the system much differently than taking a 25mg gummy all at once. It’s more gradual and social. On top of that, we provide an immersive experience using different strain-specific vape carts to enhance how your senses react to the food and drink pairings of each specific course. We aren't just feeding you; we're guiding your chemistry.

​Innovations in Infusion: Tradition Meets New-School

​Q: You graduated from the Culinary Institute of America (CIA), often called the Harvard of food. How did that formal "old-school" education prepare you to innovate in a "new-school" industry like cannabis?

​Elliot: The CIA holds tradition—the teachings of Escoffier and Bocuse—in very high regard. While I’ve had to learn new techniques and industry trends on my own, my style is rooted in those French and Italian foundations. I’m rarely satisfied with a "pure" classic dish; I love adding a new-school technique or a global influence to something traditional. Bringing that level of formal training to "exotic" ingredients like cannabis is what makes Viscous Nation different. We are applying classical rigor to a brand-new frontier.

​The Pivot: Why a Michelin-Level Chef Built Viscous Nation

​Q: You were on a trajectory most chefs dream of—Michelin kitchens and Jonathan Gold reviews. Why step away from the traditional kitchen to start Viscous? What was the "missing link" that convinced you to build this brand?

​Elliot: I sometimes wonder what would’ve happened if I stayed the course, but I regret nothing. I’ve built a wonderful life, and as an entrepreneur, I have the freedom to live a very unique lifestyle. The main factor was wanting more freedom and realizing the heavy emotional and physical toll that running a restaurant takes. With Viscous, I have things both ways: I keep my passion for food alive while maintaining the life I’ve built for my family.

​Q: In a restaurant, the Chef-Owner is responsible for every plate that leaves the pass. How does that "Chef-Owner" mentality translate to the way you run Viscous Nation?

​Elliot: That drive for perfection is ingrained in me. My favorite role at Viscous is product development. Every product we sell goes through rigorous R&D that I personally oversee. It’s not uncommon for us to take months or even years to perfect a product before it ever reaches the public. From the packaging and hardware to the terpenes and SOPs, if it isn't perfect, it doesn't launch.

​The Future is Infused

​The transition from Michelin-starred kitchens to the cannabis industry wasn't a departure for Chef Elliot Lewis—it was an evolution. By applying the rigorous standards of the CIA and the high-pressure precision of Spago, Elliot is doing more than just selling a product; he is inviting us to rethink our relationship with the plant.

​He is proving that when you treat THC and terpenes with the same reverence as a rare truffle or a fine vintage, you create something truly extraordinary.