left: sport hill farm honey nut squash, ajo blanco, red water cress & herbs. right: Great bites and refreshing sips – The Cottage life at its best!
Photographs courtesy of Allium Eatery and The Cottage
Michelle Greenfield and Brian Lewis have both been named semifinalists for the 2025 James Beard Awards in the category. Greenfield is the chef at Allium Eatery in Westport, while Lewis leads The Cottage, in both Westport and Greenwich. Their nominations highlight their contributions to the vibrant New England culinary scene. The final list of nominees will be announced on April 2, with the winners revealed at the James Beard Restaurant and Chef Awards ceremony on June 16 in Chicago.
5 Questions with….
Chef
Michelle Greenfield
ALLIUM EATERY,
Westport
1 How did your experience at Allium Eatery shape your approach to modern dining, and what key elements do you bring from one to the other?
The motivation to open Allium Eatery in the fall of 2021 was to create a space where care, hospitality, and nourishing food could take center stage. I wanted it to feel like that welcoming spot next door, where familiar faces and laughter abound—like guests are dining at our home. The kitchen was always the heart of my home growing up, a place where love and warmth radiated. I hope that’s what our guests feel when they join us for a meal.
2 What inspired you to blend global flavors or techniques in your cooking, and how do you balance innovation with maintaining traditional culinary roots?
It’s all about creativity. We challenge ourselves to look at ingredients from different angles. I’m a big believer in cooking with methods rather than strict recipes. It’s about asking, “What else can we pair with this ingredient?” and “How can we prepare it in a way that’s unexpected, yet still familiar?” There’s always one surprise element in each dish that ties it all together.
3 As a James Beard semifinalist, what does this recognition mean to you, and how has it influenced your personal and professional growth in the culinary world?
Honestly, I’m still in shock! Becoming a James Beard semifinalist wasn’t on my radar when I opened Allium Eatery. I never expected a fourteen-seat restaurant to get this much attention. What matters most to me now is staying true to what we’ve always done. As a small, women-owned business, I’m incredibly proud of our dedicated team who makes it all happen every day. We’ve already welcomed many new guests for lunch and dinner, and it’s an honor to serve them and have them become part of the Allium family. As we continue growing, I’m focused on centering joy, care, nourishment, and excellence in everything we do.
4 Sustainability is becoming increasingly important in the food industry. How do you integrate sustainability into the menu at Allium Eatery, and what challenges have you faced?
We’re deeply committed to seasonality. Our menu changes weekly to reflect the best ingredients available at the time. Patty Popp at Sport Hill Farm in Easton has been an incredible partner. We’re fortunate to have access to produce grown just ten miles away, and it’s a privilege to work with her and support small, women-owned businesses. I take great pride in knowing that the food we serve is the best we can offer—grown with care and love. We all rely on each other, and I’m passionate about lifting up the farmers who prioritize sustainable and authentic agriculture.
5 What’s your vision for the future of dining in your restaurants? Are there any trends or concepts you’re excited about exploring in the next few years?
I’m curious about how we can make Allium Eatery and future restaurants feel even more like a second home—like gathering around the kitchen table with loved ones. Trends will always come and go, but I’m more interested in the timeless value of breaking bread with the people who matter most. In our fast-paced world, we’re losing those essential moments of connection, and I believe food can be a catalyst for joy, laughter, and nourishment for the soul. We’ll continue hosting events like wine dinners and tasting menu nights, which fuel our creativity and spark curiosity. I hope to see you at our table soon!
5 Questions with….
Chef
Brian Lewis
THE COTTAGE,
Westport and Greenwich
1 How did your experience at OKO and The Cottage shape your approach to modern dining, and what key elements do you bring from one to the other?
My approach to modern dining has truly been redefined in the past 10 years, beginning with the creation of The Cottage and, a few years later, the birth of OKO. It was right here in Westport where my decades-long cooking experiences throughout the U.S and the globe have all come together as a true expression of who I am as a chef. The amazing people I work with and the farmers and artisans who provide us our incredible ingredients are truly the lifeblood and identity for The Cottage and OKO.
I am grateful to have cut my teeth as a chef coming up through the ranks in some of the best restaurants in the country and Europe. From an early age I have trained under exceptional chefs who adhered to a very strict culinary discipline and standards. These early years working in such high-pressure and high-performing kitchens, with such uncompromising chefs, made an indelible mark.
When I made the leap from chef to chef/restaurateur in 2015, I wanted to create an exciting and memorable dining experience which held to the highest culinary standards and commitment to seasonality, pushing myself creatively to the highest level possible. I wanted to be sure that I balanced my “serious” style of cooking with an environment and dining experience which was all about our guests and what they desired, appreciated and deserved: world-class food with small town charm and gracious hospitality.
Creating a warm and caring culture with my staff throughout both The Cottage and OKO has been the most valuable shared characteristic between the two restaurants. Creating a culture where all staff can thrive and grow professionally and personally, while providing exceptional service with a true human connection with the guests I feel are the fundamental keys to our success. Cooking is the reward!
2 What inspired you to blend global flavors or techniques in your cooking?
“Inspired by the Seasons, Rooted in Tradition” is a reference which I feel best describes the heart and soul of my approach to cooking.
I am passionately driven and inspired by the rhythms of the seasons, which will always guide me in the creative process while exploring new ingredients and creating new dishes…I love studying food history and understanding the provenance of ingredients and techniques, interpreting this all through my personal cooking style.
When I first opened The Cottage, I was always asked “What is the cuisine?” and I had such a hard time answering this, as the standard Modern, New or Contemporary American designations were all fashionable, if not tired and ambiguous, and did not connect with what I wanted to “say” with my cooking. I truly didn’t have an answer, until I finally simply said “It’s just me, cooking my heart out” and more specifically, constantly evolving and embracing the very best ingredients both near and far while using age-old and modern cooking techniques.
3 As a James Beard semifinalist, what does this recognition mean to you, and how has it influenced your growth?
Blessed, grateful and overjoyed are, to name a few of a long list of incredible emotions which this James Beard nomination has given me. I am immensely proud of both myself and our team’s passion and dedication to our craft to be recognized amongst such an esteemed list of fellow chefs in the Northeast.
This recognition is especially meaningful to me on a personal level, as we are also celebrating our 10-year anniversary at The Cottage Westport in 2025. All the incredible hardworking people over the years, my business partners’ trust in me, the incredible memories and relationships made, experiences shared and of course, all of the delicious meals enjoyed, have all made the story of The Cottage such a beautiful one, and this James Beard nomination has made our story that much more special.
I love where I am in my career. I have been active with various fundraising and charitable organizations over the years, and I have always found this very rewarding. I am excited to be in a position where I can collaborate with changemakers in the community and learn how to best utilize our accomplishments and the resources which restaurants can provide and how we can make a real difference with both our food and our actions.
4 You recently started your own foundation: Tell us about it.
The Family Meal Foundation, where we offer comfort and support to those in need in the restaurant industry. By delivering nourishing meals to the homes of individuals during times of healing, whether coping with the loss of a loved one or facing medical and emotional challenges, the foundation fosters community, compassion, and care, bringing the heartfelt gift of food directly to those in need. I can’t wait to see how far our reach and impact can go.
5 What’s your vision for the future of dining in your restaurants? Any trends or concepts you’re excited about?
I am so excited for all the future holds. …I believe defining and refining our culture throughout the company will allow us to all reach our fullest potential, unlocking our creativity with our culinary and beverage programs and continuing to seek original ways to create exceptional memories for our guests. We are building something very special with my company, Full House Hospitality Group, and while my vision and direction is the driving force throughout the restaurants, it is our people, cuisine and culture of gracious hospitality and how we connect with our guests which will truly be the future of dining in my restaurants.
I am very excited to begin to our “what’s next” chapter with another passionate restaurant concept. There is a special cuisine and culture which I love and have a deep respect and excitement to immerse myself and my craft of cooking.
I would like to create my expression of this exotic cuisine in a unique, exciting and heartfelt way, providing a beautiful escape for our guests to experience the cultural celebration of a cuisine from a land far away, right in your own neighborhood. Stay tuned!