Sublime

When I was the executive chef, a few years ago, of a stadium-size nightclub/supper club near Times Square, it often meant six and seven hundred meals a night—a logistical challenge that called for skills closer to those of an air-traffic controller or a military ordnance officer than to those of a classically trained chef.

If you met Lewis in the street, you might guess that he was a lawyer or a kindly geography teacher. In fact, he was one of the most efficiently deadly men in the British services.