Chef Lance Lewis is the founder of Tagged Out Kitchen, an immersive culinary experience company based in Denver, Colorado.
Known for his wild-game expertise, live-fire cooking, Southern heritage cuisine, and approachable teaching style, Lance creates experiences that go far beyond preparing a meal. He brings guests into the process through stories, demonstrations, hands-on instruction, and a genuine enthusiasm for gathering people around incredible food.
Lance was raised in Southeast Louisiana, where weekends spent hunting and fishing with his father gave him an early appreciation for the outdoors and a lasting belief that harvested game should be handled with care and never wasted.
His time serving in the United States Navy later took him throughout Europe and the Middle East. Each destination introduced new ingredients, spices, and culinary traditions while revealing surprising connections to the Cajun food he knew growing up.
After moving to Denver in 1999, Lance began recreating the dishes he missed from home. That process eventually led him to graduate from the Cook Street School of Culinary Arts and begin working as a chef instructor, private chef, and caterer for intimate events.
His areas of expertise include:
Wild-game preparation and cooking
Whole-animal and seam butchery
Barbecue, grilling, and smoking
Live-fire cooking
Big Green Egg instruction
Southern and Louisiana heritage cuisine
Field-to-table practices
Recipe development
Interactive culinary demonstrations
Lance also created and teaches the Big Green Egg Academy in Denver, helping cooks of all experience levels become more confident using live fire.
