Today we’d like to introduce you to Danielle Lewis.
Hi Danielle, please kick things off for us with an introduction to yourself and your story.
I’ve always had a passion for cooking, and I’ve spent the last 15+ years working in the culinary and hospitality industry, learning and growing along the way. I went through the culinary program at Lane Community College and then worked at places like King Estate Winery and Marché, which really helped shape how I cook and think about food.
In August 2017, I co-founded Castor in downtown Corvallis with my two business partners, Lilia and Evan. That was a huge step, taking everything I had learned and building something of our own from the ground up.
In 2023, we opened Lucca because we felt ready to expand, push ourselves to learn more, and bring a new cuisine to the community. It was a natural next step for us and another opportunity to grow.
My cooking style has evolved into a mix of my Southern roots and French techniques, and now also includes Mediterranean and Italian influences. No matter the direction, I always stay grounded in working with local, seasonal ingredients and supporting local farmers that’s at the core of everything we do.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
I wouldn’t say it’s been a smooth road. Running and owning a restaurant, let alone two comes with daily obstacles and challenges. I’ve learned to treat each day like a new adventure, because you really never know what you’re going to get.
When we first opened Castor, my two business partners and I were learning how to run and manage a restaurant together from scratch. We didn’t know each other beforehand. They’re a couple, and then there’s me, so it wasn’t just about learning the business; it was about learning how to work together as a team of three.
I came from a pretty intense culinary background where kitchens could be harsh, low patience, people not watching what they said, and a lot of yelling. My business partners didn’t come from that kind of environment, so I had to unlearn some of that and figure out a better, healthier way to communicate and lead. It was hard, really hard with a lot of ups and downs.
Over time, we found our footing and built a strong bond. We even made it through COVID, which says a lot.
Like most restaurants, there have also been personal challenges along the way. I went through the grief of losing my dad, poured almost all of my time and energy into work, worked way too many hours, and had times where I wasn’t taking the best care of myself. On top of that, there are always challenges with staffing and managing people.
It hasn’t been easy, but it’s shaped me into who I am today and I’m still learning every day.
Appreciate you sharing that. What else should we know about what you do?
A big part of what I do and what I think sets me apart is how I run my kitchen. I treat my employees like they’re human. I work really hard to create an environment that’s welcoming, respectful, and supportive; somewhere people actually want to show up everyday. That doesn’t mean we don’t have high expectations. We absolutely do. But I believe you can hold people accountable without tearing them down or creating fear. You can lead with standards and empathy.
Kitchens don’t have to be the way they used to be. They don’t have to be loud, toxic, or ego-driven to produce great food. I want to prove that you can build a healthy culture and still turn out dishes that are thoughtful, intentional, and technically strong. At the end of the day, the food is better when the people cooking it feel valued. That’s something I’m proud of, and it’s something I’m committed to every day.
I also put a lot of care into sourcing local and seasonal ingredients. You won’t see watermelon on a winter menu or butternut squash in the summer. I’ve built really strong relationships with local farmers and purveyors over the years, and that’s something I’m really proud of. I truly believe you can taste the difference when food is grown locally versus commercially.
What I’m most proud of is what we’ve built. Castor has been open for almost nine years, and Lucca for almost three. That’s not easy in this industry. Beyond that, I’m proud of the teams we’ve created and the spaces we’ve built; places where people want to work and where the community feels taken care of.
Do you have any advice for those looking to network or find a mentor?
At the beginning of my career, I had an amazing mentor, but then life happened. We both became busy with work and our personal lives. As time went on, I could tell I need a mentor or stronger network in my life. I joined a local non-profit in downtown Corvallis, the Downtown Corvallis Organization, and it has really pushed me to network and meet new people. I’ve been putting myself out there more than ever especially coming from a kitchen background, where you’re usually behind the scenes
Contact Info:
- Website: https://www.castorcorvallis.com
- Instagram: castor.corvallis
- Facebook: https://www.facebook.com/castor.corvallis
- LinkedIn: https://www.linkedin.com/in/danielle-lewis-713586136/
