At Tagged Out Kitchen, we unite culinary instruction and sustainable hunting practices to craft unforgettable immersive wild game dining experiences. Our mission is to foster a community that celebrates nature's bounty, embraces inclusivity, and cherishes memorable moments shared around the table.
Welcome to the world of wild game culinary excellence guided by the highly celebrated Chef Lance Lewis. With a profound passion for hunting, meticulous butchering skills, and a flair for imparting culinary wisdom, Chef Lance is an undisputed expert in the realm of wild game cuisine.
We invite you to join us on a transformative exploration of flavors and traditions that echo through generations.
At Tagged Out Kitchen, we weave together Chef Lance's deep-rooted passion for the outdoors with his culinary expertise, offering a culinary adventure that stands out in its authenticity and flair. Born from a desire to meld wild game cuisine with ethical hunting principles, we've crafted an experience that's more than just dining—it's a celebration of nature's grandeur and the art of cooking. Our team, backed by their unparalleled knowledge from the prestigious Cook Street Culinary School of Arts, brings you into the heart of the process, ensuring each dish not only tantalizes the taste buds but also narrates a tale. From the field to your table, every meal is a journey, an invitation to relish nature's bounty through a lens of exclusivity and five-star quality. By choosing us, you're stepping into a world where culinary creativity meets sustainable practices. We pride ourselves on offering transformative wild game dining experiences, where each event echoes our dedication to excellence, sustainability, and the crafting of cherished memories. Join us, and let's celebrate the essence of field-to-table dining, one unforgettable meal at a time.
Raised in the lush landscapes of Southeast Louisiana, my life was flavored by two constants: the call of the outdoors and the magic of cooking. Childhood weekends were split between the thrill of the hunt at our local camp and the serenity of fishing along the intricate waterways of our bayous and rivers. These memories with my father laid the foundation for my deep respect for ethical hunting and ensuring no game goes wasted.
Fast forward a few years, and I found myself crisscrossing Europe and the Middle East as a proud member of the US Navy. Every port was an opportunity to explore, to taste, and to learn. Surprisingly, the spices of the Middle East and the hearty fare of Europe weren't as foreign as I expected. Time and time again, I saw parallels between these global dishes and the Cajun flavors of my youth.
Upon setting foot in Denver in 1999, my culinary journey truly began. Memories of home-cooked Cajun meals nudged me into my kitchen, guiding my attempts to recreate them. Not every dish was a success, but each misstep was a lesson. And it wasn't long before my self-taught skills caught the attention of Denver's culinary scene.
Post-graduation from the Cook Street School of Culinary Arts, I wore the hat of a recreational chef instructor. That experience opened my eyes to my love for teaching, making me realize that cooking should be within everyone's reach. Over the years, I've juggled roles as a private chef and a caterer for intimate events. But it was during my stint as a chef instructor, especially teaching whole animal butchery, that I noticed an intriguing trend: many of my students were hunters, much like me.
This discovery lit a spark. I saw a gap in the outdoor community - a lack of knowledge about the right ways to process and handle game meats. And so, my mission crystallized: to use my unique blend of experiences to educate fellow hunters, ensuring that our game is treated with the respect it deserves, right from the wild to the dinner table.
"As a locally owned business that believes in sustainability and knowing where your food comes from, we see community involvement and service as a vital part of our mission."
- Chef Lance Lewis, Owner TOK
