A Rooftop Experience Above the Rest

Chef Lewis honed his culinary skills at the prestigious Le Cordon Bleu, where he graduated with distinction. After gaining experience as Sous Chef at River Ranch Stockyards and Del Frisco Grille, he was eager to bring his innovative approach to the local dining scene. At Ático, Chef Lewis combines his classical training with a modern twist, creating dishes that are both visually stunning and rich in flavor. His commitment to using the finest ingredients ensures that every meal is a delightful experience for guests.

Michelle McWethy is a dedicated Event Sales Manager with over two decades of experience in the hospitality and catering industry. Since August 2021, Michelle has been leading event sales at SpringHill Suites in the Historic Stockyards, where she excels in developing and maintaining personal connections with her clients to ensure an exceptional guest experience for every event. Whether it's a casual meeting or a formal gathering, Michelle's commitment to exceeding expectations is evident in every detail.

Michelle's extensive background includes 13 years in various management roles, where she not only led the development and training of staff but also played a pioneering role in creating a successful catering program for family-style drop-offs and catering services. This initiative was instrumental in shaping a company's approach to catering and demonstrated her ability to innovate and lead in a dynamic environment.

Before her current role, Michelle spent seven years specializing in catering for corporate clients, expertly coordinating lunches, staff meetings, and special events across the Dallas-Fort Worth area. She also has over a decade of experience in supervising catering operations, where she refined her skills in managing large-scale events and delivering top-notch service. Michelle's extensive experience and passion for hospitality make her a trusted partner for clients looking to create memorable events.