Michael Lewis-Anderson is an internationally recognized and globally sought-after British-Belgian pastry chef and top cake artist, who has been honored by King Philippe of Belgium with the nickname “Cake King”, thanks to the impressive edible works of art made of sugar and chocolate, which he creates for European royal families and events of global prestige and appeal, charitable and otherwise. Michael Lewis-Anderson is famous for his beautiful, full of finesse and grace intricate designs, which are executed on a large scale and with absolute precision! Particularly well-known and prominent are his creations for the wedding of the Belgian royal couple, Philippe and Mathilde (1999), for the 50th anniversary of Princess Astrid of Belgium and for the 80th birthday of the former Queen of Belgium, Paola.

Extremely impressive was the 1.5 meter high cake for the birthday of Her Royal Highness Queen Elizabeth, celebrated by the Embassy of the United Kingdom in Brussels, which was decorated with the royal emblem of the Queen of England, made of Royal Icing.

The wedding cake he designed for the weddings of Grand Duke Georgii Mikhailovich Romanov and the Italian Victoria Romanovna (Rebecca Virginia Bettarini), which took place in St. Petersburg in 2021, is considered historic, constituting the first wedding of the Romanov Dynasty, after almost 100 years and the end of the Tsars of Russia, after the fall of Nicholas II, in 1917. The cake was decorated with sugar flowers and Romanov coats of arms, and featured Italian flavors, orange blossom water, and Russian raspberries.

Michael Lewis-Anderson is also one of 40 of the most famous chocolatiers in Belgium, who each year present handmade, edible chocolate works of art, themed around Easter eggs, in the country’s capital. The “Bel’Oeuf” exhibition, whose works uniquely balance the boundaries of confectionery and art, and are sold for 900 euros each, allocates its income, both from tickets and sales, to charity, with the proceeds in 2026 going to Televie, a Belgian cancer research organization.

Michael Lewis-Anderson was born in Lancashire, northern England, on August 7, 1966, and began experimenting with pastry making at the age of 11, while he made his first wedding cake at just 13. With extensive specialized studies in subjects related to his specialty, in the United Kingdom, Belgium and Switzerland, and speaking English, but also French, German and Dutch, he moved to Belgium in 1989, bringing with him his British tradition and know-how. He has been professionally associated with the renowned Belgian chocolate and confectionery house Wittamer and collaborated with Millésime Chocolat to create a limited edition chocolate, with rare varieties of cocoa beans from India, part of the proceeds of which were donated to charitable causes for peace and child protection. He has been honored by Austria with the Gold Peace Medal for his contribution to the “Flame of Peace” initiative.

For Michael Lewis-Anderson, confectionery is a «vehicle» for spreading social messages and supporting vulnerable groups. In the context of his social and charitable work, in addition to his collaboration with Millésime Chocolat, Michael has collaborated with Breast International Group (BIG), the Prince Laurent Foundation, Jeunes du Monde, Phil Colin’s Little Dreams Foundation, the Fonds d’Entraide Prince et Princesses Alexandre de Belgique, while he is also the official Ambassador of the Austrian non-profit Organization «The Flame of Peace», which strongly promotes world peace, having designed monumental cakes for the Organization’s galas, which rightfully honored him with the Gold Medal of Peace, for all his activities. Finally, Michael Lewis-Anderson supports the LGBTQ+ Community, actively participating in visibility and acceptance actions, while at the same time, delivering masterclasses around the world, helping young pastry chefs, from economically weaker backgrounds, to develop their skills.

His rich professional career includes, among others, the creation of an exact replica of the wedding cake of Victoria and Albert of England, which is exhibited at Windsor Castle, the creation of new recipes for traditional cakes (vegan, gluten-free, low glycemic index, etc.), the writing of articles for magazines, the creation of cakes for events by «Wittamer by Edelweiss», with a network of 21 franchise stores throughout Japan, the design, creation and development of new excellent products for world-class brands (Louis Vuitton, Diane von Furstenberg, Elvis Pompillo, etc.), as well as for emblematic annual festive occasions (Halloween, Christmas, New Year’s Day, Valentine’s Day, Carnival, Easter, Mother’s Day, Father’s Day, etc.), special orders for VIP personalities of global reach (such as the aforementioned royal families), but also for emblematic events in Belgium, Europe and around the world, such as the Independence Anniversaries of the United Arab Emirates, Kuwait and Qatar, the 25th anniversary of Microsoft, and the 250th Anniversary of the US Declaration of Independence.

In addition to England and Belgium, he has also worked in Israel – a typical example is his collaboration with the Michelin-starred restaurant «Zaradaze» in Tel Aviv, where he redefined the shop’s sweets – in Switzerland where he was a pastry chef and baker for the 13-restaurant chain Banhof Buffet, in Spain, Germany and elsewhere.

In addition to the Gold Medal of Peace, awarded to him in 2016, in Vienna, by the «Flame of Peace» Organization, Michael Lewis-Anderson has also been honored, among many others, with:
– Gold Medal from the NGO FECFC and his proclamation as its Honorary President (2021)
– Recognition by the Blue Helmets, the UN peacekeeping force (2018)
– Medal of Honor, Order of the Holy Island (2017)
– Gold Medal from the Royal Elite of Workers, Brussels, Belgium (2015)
– First Prize, Tameside College of Technology Bakery School (1984 & 1985)
– First Prize, within the framework of the British Fermentation Awards (1983, 1984 & 1985)

Michael Lewis-Anderson is considered a world leader in the technique of Royal Icing, a traditional British technique that requires absolute precision, a steady hand and weeks – even months – of preparation. He also creates elaborate lace patterns (Lace Work) from icing that resemble real fabric, influenced by the bridal garments of royal weddings, while he also makes sugar paste flowers, which are so detailed that they are difficult to distinguish from the real ones. Finally, he is an expert in «marrying» the structure and stability of British Fruit Cakes with the finesse and quality of Belgian chocolate.

For more information about Michael Lewis-Anderson and his impressive work, visit his Ιnstagram account. Contact number: +32 478 68 04 04.

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