Richard Buttafuso was born in Connecticut in 1968 and following high school, worked for an Inn in Vermont, then moved on to a famous local Jewish delicatessen while going through college. After a one year course in the Connecticut Culinary Arts program, he enrolled at the Culinary Institute to increase his knowledge. He then interned at the Beverly Hilton as a pastry chef in 1988, and then graduated from the Culinary Institute in 1989.
In 1990 he continued his career as sous chef at an Italian restaurant, Lucians, then moved to a German restaurant, Deer Island Gate, as sous chef, gaining experience in German cuisine.
In 1993 at age 24, he accepted the position of executive chef and moved to The Sugar Mill on the British Island of Tortola. In 1997, the Great Chefs Television crew showed up to tape him for their Great Chefs of the Caribbean series for the Discovery Channel.
Sugar Mill Plantation Pork Roast
Serving: 4 to 6 Print Sugar Mill Plantation Pork Roast By Great Chefs September 17, 2015 Pork tenderloins are marinated, then stuffed with a mixture of plantains and ham. The roasted tenderloins are sliced into medallions, revealing the filling, and served on a bed of black beans with mango salsa and sour cream. Ingredients Pork […]
Salt Fish Spring Rolls
Serving: 4 Print Salt Fish Spring Rolls By Great Chefs September 16, 2015 The salty flavor of the fish complements the crisp fried crust of the spring rolls. While the mustard is a traditional flavor associated with spring rolls, the mango coulis is a piquant island touch. Ingredients Salt Fish Salt Cod – 4 ounces […]