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Johnny Lewis is only 21 years old, but he is already well on his way to wowing the culinary world.
Lewis began his career the day after graduating from the French Culinary Institute in Manhattan three years ago, going to work for the American Gill on Staten Island. A few months later, he landed a job as a line cook at the prestigious Tavern on the Green in Central Park in New York City, where he achieved the status of sous-chef within a year and a half.
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