Meet the Glowbalites | Guest Star: Will Lew
October 31, 2011
Chef de Cuisine Will Lew is a true Glowbal Restaurant Group success story! In 2004, Will was a dishwasher at the original COAST as well as glowbal grill steaks & satay, and it wasn’t long before his hard work, dedication and loyalty awarded him a promotion into prep station. Chef Will’s interest to continue learning promoted a move over to Trattoria in 2008 where he became Chef de Partie. His desire to continue learning and move through the ranks found Chef Will honing his skills as the Chef de Cuisine at Sanafir. 
Name: Will Lew
Position: Chef at Sanafir
Where did you grow up? Vancouver
What inspired you or how did you start in the hospitality business?
My Grandfather was a chef and he always had a passion to cook. Washing dishes at Glowbal 7 years ago, all of the cooks and chefs inspired me to dream of becoming a chef.
Give a brief outline of your work history and accomplishments. (restaurant names, position held)
I started off at glowbal grill as a dishwasher one summer before moving to the old COAST. There, I worked with Chef Sean Riley who encouraged and inspired me to want to become a chef. After finishing my animal biology degree at UBC, I started cooking at COAST working with pastries, and soon after I moved back and began cooking at glowbal grill. After that I was moved again back to COAST and worked under Chef Josh Wolfe who taught me the finesse of cooking. I helped open Trattoria and worked my way through all of the stations. I then became a CDP in the company. I worked at Trattoria for 3 years and as of March 2011 moved to Sanafir. I became a Sous Chef a few months later and now I am running Sanafir Restaurant as the restaurant Chef. I grew immensely within this company and all the chefs I have worked with along the way have paved a path for what I have accomplished to date.
What’s your favorite part of the restaurant business?
My favorite part of the restaurant business is that it is rewarding. To elaborate there is a sense of fulfillment not only from a teamwork perspective but also in the ability to be creative with food and loving the essence of cooking. This in turn makes others who enjoy your food happy and the feeling of appreciation is something that you have a passion for is extremely rewarding and humbling.
Do you have a favorite GRG location? Why?
I would have to say Sanafir. I may be biased, but at the same time I have worked in practically all the locations within the 7 years I have been with the company and Sanafir has encapsulated the freedom and varied flavors that keep me inspired as a chef.
Other than the restaurant business, what jobs or careers have you held?
I have been an orchestral violinist and have been part of many musical productions.
If you weren’t in this business, what would you be doing?
Playing basketball and making music
If you could live anywhere else in the world, where would it be?
The United States. Particularly San Francisco or New York
What band(s) are played most on your ipod right now?
Bluegrass and Blues artist
If you could have dinner with anyone dead or alive, who would it be?
Lebron James
As a kid, what did you want to be when you “grew up”?
I wanted to either be a chef or be a violinist in an orchestra.
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