Gonzo Jimenez and David Lewis
Miette et Chocolat | Aurora
April 2017
Argentinian Gonzo Jimenez was raised with good food and long family meals. After completing earning a culinary degree, he worked for five-star hotels and celebrity chefs across Argentina. Next, he took on roles at large U.S. hotels: the St. Julien in Boulder and The Hyatt in NoLa and New York. He also launched a line of chocolates that sold in Manhattan hotels.
In 2013, he moved back to South America to work at the Grand Hyatt in Santiago, and then accepted a position with Barry Callebaut as corporate chef for South American and director of the chocolate academy in Chile.
A hemisphere away, David Lewis grew up on country cooking in rural Illinois. He dove into hospitality at 15, working in country clubs and small restaurants and earning an associate degree in culinary arts. Far from his Midwest roots, Lewis’ first job out of school was at Roy’s Hawaiian Fusion in Las Vegas. From Roy’s he took on pastry programs at Harrah’s, Paris, Bally’s, and Planet Hollywood—with a stint aboard Norwegian Cruise Lines in between.
When Vegas lost its glow, Lewis moved to Denver for an executive pastry chef role at Brown Palace Hotel. Meanwhile, he was active on the pastry competition circuit, as was Jimenez. He competed in New York’s “Pastry Chef of the Year” event, as well as Pastry Live. When Jimenez needed a partner for Pastry Live in Atlanta, Lewis joined him. Together they took home “Best Artistic Showpiece.”
The duo officially joined forces to open Miette et Chocolat, where Jimenez is chocolatier, and Lewis, pastry chef. They’re bringing the Denver area fine French patisserie and hand-crafted chocolates—and a world of flavors and experiences.
