Bringing Burgundy to New York: Chef Stephen Lewandowski’s Longstanding Love for La Paulée
25 Vintages of La Paulée – Honoring Burgundy, world-class chefs, and unforgettable cuisine in New York, March 5-8, 2025.
Every great chef has a passion that fuels their creativity—an element of the culinary world that excites them beyond the kitchen. For Chef Stephen Lewandowski, that passion is Burgundy. Not just the wine itself, but the culture, the winemakers, and the deep-rooted traditions that celebrate the harvest. And nowhere is that passion more alive in the U.S. than at La Paulée, a grand annual gathering of Burgundy’s finest winemakers, top sommeliers, and celebrated chefs.
Chef Stephen Lewandowski will join an all-star lineup of culinary greats at this year’s La Paulée New York City Gala Dinner on Saturday, March 8, 2025, at Pier Sixty. Cooking alongside Daniel Boulud, Ryan Hardy, JP Park, César Troisgros, and Léo Troisgros, Stephen will bring his signature touch to a menu designed to complement the world’s finest Burgundies. With over 25 years of experience at La Paulée, his deep understanding of wine-driven cuisine ensures that each dish enhances the exceptional bottles brought by guests and winemakers alike. Representing The Bridge at Saugatuck, Stephen continues to celebrate the intersection of food, wine, and community—an ethos at the heart of both La Paulée and his culinary philosophy.
25-Year Journey: From Tribeca to La Paulée
Chef Stephen’s connection to La Paulée de New York dates back to its very first event in 2000, when he was the Executive Chef at Tribeca Grill—one of New York’s most iconic restaurants with a world-renowned Burgundy wine program. As fate would have it, the wine director at Tribeca Grill, David Gordon, was close with Daniel Johnnes, the mastermind behind bringing La Paulée from France to the U.S. Given Stephen’s reputation for pairing food with wine (and his natural love for Burgundy), an invitation to participate was inevitable.
“I was 26 years old at the time, and suddenly, I was cooking for some of the biggest names in the wine world—winemakers I had only read about in books. That first event was a whirlwind, but I knew right away that this was something special.”
Since then, La Paulée has become an annual tradition in Lewandowski’s career. Over the past 25 years, he has cooked alongside some of the world’s greatest chefs, collaborated with the top names in Burgundy wine, and been part of an event that truly bridges the gap between Old World tradition and modern fine dining in New York.
SeatED Between Wine Royalty
Over the years, Chef Stephen has built relationships with Burgundy’s most respected winemakers—names like Dominique Lafon, Christophe Roumier, and Coche-Dury—who he refers to as “wine gods.” One memory, in particular, stands out from his early years at La Paulée.
"In the early 2000s, after one of the big dinners, I found myself at an after-party downtown at One Fifth. I jumped in the backseat of a car, and when I looked around, I realized I was sandwiched between Christophe Roumier and Dominique Lafon. I mean, these are legends in Burgundy! I was 29 years old, just soaking it all in. We ended up hanging out, drinking some incredible wines, and just talking. That night will always stick with me."
These kinds of moments—where chefs, winemakers, and wine lovers from around the world come together to celebrate Burgundy—are what make La Paulée so unique.
“I jumped in the backseat of a car, and when I looked around, I realized I was sandwiched between Christophe Roumier and Dominique Lafon. I mean, these are legends in Burgundy! I was 29 years old, just soaking it all in.”
La Paulée Inspires Chef Stephen Today
Even after decades in the industry, Stephen returns to La Paulée year after year, not just to cook, but to reconnect with the energy and creativity that drives the fine dining world. "It’s an event that, one, gets me out of Connecticut and keeps me connected to what’s happening in New York. And two, it’s about the people—these incredible winemakers, chefs, and sommeliers who are just as passionate as I am. Plus, Daniel Boulud, who I admire so much, is the head chef of the event. It’s always an honor to be part of something that he’s involved in." And, of course, the wine is a major draw. For a chef like Stephen—who has an undeniable love for Burgundy—it’s a dream event.
“If I wasn’t a chef, I’d probably be a sommelier or in the wine business somehow. That’s how much I love it.”
Bringing the Spirit of La Paulée to The Bridge at Saugatuck
Chef Stephen’s love for Burgundy isn’t just reserved for La Paulée—it’s infused into the menu at The Bridge at Saugatuck. From the Oregon Pinot Noirs on the wine list (which share Burgundy’s latitude and terroir influence) to his use of earthy, wine-friendly ingredients like mushrooms and truffles, his approach to cooking is deeply informed by his experiences at La Paulée.
“For me, food should always complement wine, not overpower it. That’s something I learned through La Paulée, and it’s something I bring to The Bridge every day.”
As La Paulée returns to New York this March 5-8 2025, Chef Stephen will once again take his place among the top chefs and winemakers, celebrating the magic of Burgundy. But even when the event is over, its influence will continue to be felt at The Bridge at Saugatuck, where wine, food, and community come together in perfect harmony.