Our Story: Lewis Continental Kitchen
Our story begins with a young man named Harry Gilovitz, who was born in Israel and moved to Sydney with his parents, five brothers and one sister in 1927. At the tender age of 22, Harry already had a passion for good food and loved entertaining. He was always experimenting with recipes and trying new dishes, and family and friends were constantly popping over to enjoy his latest creations.
His passion for good food was shared by his young bride, Faye, whom he married in 1933. Fayes’ family were also excellent cooks and owned hotels in Newcastle and Paddington [The Bellevue]. They loved sharing a meal with friend, family and with the hotel clientele.
After a trip to America in 1939, Harry realised there was a marvellous opportunity for a quality kosher caterer back home. Naturally hospitable, the couple were constantly entertaining guests in their own home, and already had a reputation for serving delicious meals. After World War II, raw products were limited and the quality of kosher catering available in Sydney was poor – fried fish was the order of the day. Harry and Faye knew they could do better; and their ability to blend the best of Middle Eastern, European and even Asian food made them ahead of their time.
At the first function catered by the dynamic couple, a Jewish wedding, a delicious chicken dish was served as the main course – revolutionary for that time. Harry and Faye continued their kosher catering business well into the 1950s, when they decided to take a break.
Luckily, their ‘retirement’ did not last very long. Food was in their blood and during the following years they had cake shops in the city and suburbs.
Then in 1963, Harry and Fayes’ eldest daughter, Judith married Malcolm Lewis. Malcolm quickly bonded with his prospective in-laws over a shared enthusiasm for delicious cusine.
Deciding to throw themselves in the catering side of the business, Harry and Faye asked Judith and Malcolm to join them, and in 1965 Gilovitz and Lewis Kosher Catering was born, catering mostly weddings and bar mitzvahs. It was an immediate hit. Their dedication to serving only the best quality, mouth-wateringly-good food to customers, combined with an innovative and flexible approach to every aspect of their business proved a recipe for success.