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Chef Lewis Butler

Chef Lewis Butler

2022-04 Chef Lewis Butler

Chef Butler has been involved with the region’s robust dining scene for years. Prior to joining The Waterfront Beach Resort in September of 2021, he oversaw the culinary program at long-time premier private club, Center Club Orange County in Costa Mesa, where he curated cooking classes, wine dinners, weddings, and charity galas. Before his time at Center Club, he served as executive chef for JC Resorts at the Surf & Sand Resort in Laguna Beach and the Rancho Bernardo Inn in San Diego. During his tenure with the properties, Chef Butler had the honor of being invited to cook at the prestigious James Beard House in New York City.

Born in Ottawa, Canada, Chef Butler spent his teenage years in England at his parents’ Bed and Breakfast, assisting in the kitchen. He went on to earn diplomas in cooking and management for the catering industry from Somerset College of Arts and Technology in England. After graduating, he began an 18-year journey with Four Seasons Hotels & Resorts, working at eight of their properties internationally, eventually settling at his favorite, the Four Seasons Beverly Hills. As Executive Sous Chef at the property, he commanded a brigade that catered to Hollywood’s elite, and helped the hotel earn their AAA Five-Diamond status.

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(714) 845-8450
Click for brunch
Sunday from 10 a.m. to 2 p.m Building on the energy of its new chef and creative coastal cuisine focus, Henry's Coastal Cuisine at The Waterfront Beach Resort introduces a Sunday Brunch that allows diners to take full advantage of the restaurant’s picturesque oceanfront setting. Dubbed as “refined California surf country cuisine,” the new Sunday Brunch menu presents an elevated take on classic brunch favorites.Henry's Brunch Executive Chef Lewis Butler’s focus on fresh, seasonal ingredients can be seen throughout the new brunch menu with captivating dishes like Roasted Strawberry Ricotta Toast with hibiscus chili honey; and Honey Grilled Chicken Salad with grilled summer peaches, candied pecans, goat cheese, and raspberry vinaigrette. Those looking to take full advantage of the region’s incredible produce will enjoy the Farmer’s Market Fresh Fruit plate; and Farm Vegetable Hash with skillet tofu and vegan roasted pepper hollandaise (gluten-free and vegan). No brunch is complete without a few bubbles, and a seasonal Peach Mimosa carries the sweet taste of summer. “Sunday Brunch is meant to be satisfying and relaxing, and ours is designed to excite the many locals and visitors who enjoy Huntington Beach this time of the year,” comments Chef Butler. “The current brunch menu is a reflection of the season and will evolve throughout the year as we present our unique take on brunch favorites.” Chef Butler’s “unique takes” can be seen as he puts a Japanese spin on traditional Chicken & Waffle, featuring a sweet potato waffle and karaage chicken with fermented maple garlic syrup and togarashi. Other dishes that are sure-to-become signatures include a Short Rib Hash with caramelized onions and peppers, Yukon Gold potatoes, and choice of eggs; Dr. Pepper Pulled Pork Hush Puppies; and Inch-Thick, Twice-Cooked Applewood Smoked Bacon. Those who prefer breakfast classics will appreciate sweet tooth-satisfying Oreo Cookie Pancakes topped with vanilla icing and maple syrup; as well as savory Mesquite Pancakes with roasted blueberries, anchovies, shaved parmesan, and Caesar dressing. Fans of Eggs Benedict will find comfort in a traditional version with rosemary ham and hollandaise sauce on English muffins, and a Crab Cake topped version with asparagus and bbéarnaise sauce. Rounding out the classics is a Steak & Eggs featuring aged New York steak with Café de Paris butter and a choice of eggs. “Our Sunday Brunch menu is rather focused, but designed to offer something to satisfy every palate,” adds Chef Butler. Full menu can be found online HERE and reservations can be made via OpenTable HERE.
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