team

Chef/Owner – Brian Lewis
Lewis’ seasonal, American cuisine is a highly personal and creative style of cooking, rooted in tradition, inspired by the seasons. Lewis draws inspiration for his menus from the rhythms of the season and the exceptional, locally sourced ingredients from his close network of farmers and artisans.
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Sous Chef – Devin Broo

Pastry Chef – Caryn Stabinsky
Caryn Stabinsky brings her highly personal pastry and baking style to elm. Stabinsky’s career began in New York City at Oceana, where she worked under master pastry chef David Carmichael. From there, she moved onto wd-50, joining the team of experimental pastry chef Sam Mason. Stabinsky received a Time Out New York Critics Choice Award as the opening pastry chef of Ureña before leaving to open Monkey Bar. Guests can now indulge in her seasonal desserts as well as signature treats at elm.

General Manager – Matt Karaban
Matt’s restaurant career started at the age of seventeen under the creative expertise of Chef Carol Peck at Good News Cafe in Woodbury, CT. After five years, Matt relocated to Boston, where he was hired at a new restaurant, Via Matta, in the heart of Back Bay, by up-and-coming restauranteurs Christopher Myers, Chef Michael Schlow and Esti Parsons. Matt was later asked to be the General Manager for their flagship restaurant, Radius, where Chef Schlow won the James Beard Award for best new Chef upon its opening and it boasted being one of only a handful of four star restaurants in Boston. Matt has since returned to Connecticut and brings his love for excellent food and hospitality to Chef Brian’s team and the inventive and seasonally inspired cuisine of elm.