Chefs
Chef Leo C. Bushey III

LEO C. BUSHEY III
THE WILLOWS at DOUBLETREE BRISTOL HOTEL »»

Since he was 13 years old, Chef Bushey has been passionately involved in the restaurant industry, raising the bar in Connecticut’s culinary scene. Starting with his humble beginnings at family style restaurants, he quickly progressed through the culinary landscape where his talents were recognized and nurtured by the country’s leading chefs, including James Boyce, Alex Stratta, Peter Hoefler, and Edward Flattery.

Chef Bushey received his degree in culinary arts from Johnson & Wales University in Rhode Island in 1994. In 2004, he was inducted into the prestigious Les Amis D'Escoffier Society and The Chaine des Rotisseurs. Following six years as a Sous Chef at The Phoenician Resort in Scottsdale, Arizona, Five-Star for Mobil Travel Guide and Four Diamond designation from AAA, Chef Bushey was part of the opening task force team of another world-class property; the exclusive St. Regis Resort in Monarch Beach, California which received both Five-Star from Mobil Travel Guide and Five Diamond designation from AAA.

Upon returning to Connecticut, Bushey became the Executive Chef/Partner at the acclaimed Acqua Oyster Bar. Renowned for his ability to combine exotic ingredients to create culinary masterpieces, Acqua, through Chef Bushey, quickly garnered a reputation as one of the state’s premier restaurants, featuring pristine seafood perfectly paired with an ever-expanding wine list to rave reviews.

Chef Bushey opened the culinary department of the newly renovated DoubleTree Bristol Hotel in 2013, and has garnered rave reviews from important food critics for The Willows, the hotels farm-to-fork fine dining restaurant.

BILLY GRANT
GRANTS, BRICCO, BRICCO TRATTORIA »»

 

It may have been a sleepy Sunday afternoon in his mother's kitchen.

Perhaps it was working at Augie & Rays alongside his dad. Or, later, learning his uncle Paul's "scratch" cooking techniques at the famed Eatery in East Windsor. It might have been in a contemplative moment at 2 am after a night as Sous Chef at the original Max on Main. At some point in the last twenty years Billy Grant suddenly knew what he wanted to do with his life: Create great food in his own restaurant.

Today he does just that at Restaurant Bricco and Grants Market American. Together with his brothers Tony and Michael, Billy has created two sophisticated, celebrated and revered dining establishments in the heart of a revitalized West Hartford Center.

 

Along the way he's raising his three cherished children, supporting more than 15 charities, including the one closest to his heart – SOS (Share our Strength) and reaching out to the community that has embraced him so warmly.

 

Billy understands that you can't do it alone. "First, my brothers really make it easy for me to be able to run the restaurants and donate my time to our various charities. I couldn’t do it without them. And then I have simply the best people. From my chefs and kitchen people to my managers, wait and support staff, our family is committed to making your family feel right at home every time you visit."

JEFFREY LIZOTTE
ON 20 »»

Jeffrey began his journey in the kitchen at the age of 15 washing dishes at a small family restaurant in his hometown of Simsbury, Connecticut. Coming from a French Canadian background, Jeffrey grew up around big family tables where food was paramount. An early sign of dedication to his craft, Jeffrey pursued a degree at Cornell University School of Hotel Administration, where he graduated with a Bachelors of Science in 2004.

Upon Graduating, Jeffrey was recruited by David Bouley to join the team at his former restaurant, Danube, in New York City. After its closure, Jeffrey worked under Eric Ripert and the staff at the three star Michelin Le Bernardin. While at Le Bernardin, with the help of Chef Ripert and the Jean Louis Palladin Foundation, Jeffrey was offered a job as sous chef at the famous bistro, La Tupina, in Bordeaux France. Determined to prolong his training in France, Jeffrey was then sought by chef Jacques Chibois of the two star Michelin Restaurant, La Bastide St. Antoine, in Grasse France.After two years in France, Jeffrey retuned home to his native Connecticut in 2009 as Chef de Cuisine of Polytechnic Restaurant ON20.

In his pursuit of culinary excellence, Jeffrey has earned a silver medal at the 2012 Bocuse D’Or USA national Finals. In October of 2012, Jeffrey was chosen to represent the United States in the international culinary competition, Trophee Passion, where he was awarded the Valhrona Best Pastry. Today, Chef Lizotte is honored to lead and continue the legacy of Polytechnic ON20.

NICOLA MANCINI
LA TAVOLA RISTORANTE »
»

 

“I knew what I wanted to do when I was 13.”

 

Like so many other passionate chefs, Nicola Mancini learned the secrets of great cooking from his family. In his case it included great grandparents, grandmothers, aunts and uncles. It seems everyone in the family had a passion for and an appreciation of the art of cooking.

 

He augmented that invaluable education by graduating from the Culinary Institute of America and working for 20 years in the finest Italian restaurants in America. From Spiaggia in Chicago to Billy Grant’s Bricco in West Hartford with stops at the Max Group and a half dozen hometown Waterbury restaurants along the way, Nicola knew that one day he’d put it all together back in his home town. La Tavola is the culmination of that dream.

 

“My goal with La Tavola is to create dishes and a dining experience that makes my customers...happy. It’s that simple and it is what we are all committed to.”

chef jerry reveron

JERRY REVERON
THE TAFT SCHOOL

 

Jerry Reveron is a Connecticut native born in Bridgeport to Hispanic parents from Puerto Rico. Jerry calls Watertown, CT his home.

At present Jerry is The Food Service Director / Chef at The Taft School in Watertown, Ct.He oversees and manages every aspect of the dining service at Taft, and spends quite a bit of time in the kitchen as food is a big part of his career and love for it. It also helps that he has a brand new state of the art kitchen unlike any he has ever worked in before.

Jerry opened a fifty-eight seat fine dining Restaurant in 2004, The Woodward House featuring American cuisine with an eclectic twist, as well as an impressive art collection. Chef Jerry uses all white china at the restaurant as he says, an artist starts with a white canvas as a chef does too , to show all the colors of food.

Jerry’s culinary career spans 30 years, including 14 in the United States Navy. He has worked in every aspect the culinary industry… restaurants, hotels, country clubs, the military, health care, corporate dining, restaurants, and student dining. For nine years of his career, he has competed as a chef on a national level with The American Culinary Federation. He has served as Vice President and President of The Northwest Connecticut Chef’s Association. He is also an active member of the American Culinary Federation. He was voted Chef of the Year in 2000 for the Northwest Connecticut Chef’s Association. In American Culinary Federation competitions, he has won the following medals: 4 Gold, 7 Silver, and 11 Bronze. He is also a member of The Escoffier Society. Jerry is still a member of the American Culinary federation. Jerry is very involved in his local and statewide community. He continues to give generously of his time, talent and creative food to many groups and charity events, such Connecticut Children’s Medical Center’s CT Culinary Masters Classic, the Farmland Trust, the Stages Dinner at Waterbury’s The Palace Theatre, and many, many other causes. He won First Place two years in a row at Main Street Waterbury’s “Eat Your Art Out” competition, and was so helpful as a participant, he was asked to co-chair the 2007- 2008 event.

Recognizing the importance of hospitality education for the next generation of managers and culinarians, Chef Jerry agreed to take on the daunting role of “Chef Mentor” for New Britain High School’s Pro Start team. With his guidance, and his WEEKLY visit to the school over seven months for the past four years, the New Britain Hurricanes took the Connecticut title, and represented our state in Charlotte, North Carolina last April. Of course, Jerry traveled with the team to North Carolina, but rather than risk losing the team’s supplies and equipment during shipping, Jerry drove by car to be sure the team had all their tools and supplies. Jerry also worked with New Britain in 2008, again taking the team to San Diego for Nationals, twice and just recently in 2010 took the team to another National competition in Kansas.

Jerry is committed to his community, to his industry, and to the next generation of hospitality professionals. For all these reasons, Chef Jerry Reveron was named the 2007 Connecticut Restaurateur of the Year by the Connecticut Restaurant Association.

Jerry is extremely thankful and grateful to the Taft School community for having him there as the Food Service Director and Chef . There is no better job in the world.


chef alex ruggiero

ALEX RUGGIERO
1249 WINE BAR »»

 

I grew up with huge Italian influences, where the biggest question was literally, “what’s for dinner tonight?” My grandfather answered this question by going out into his garden, and taking me with him to our local butcher. He taught me the basics of cooking and even a little basement winemaking. I watched as my grandfather took pride in his garden and expressed his passion through cooking. This was where I began my knowledge of food, and also where I decided to dedicate my time honing my skills to become a great chef.

 

Today, I find a strange satisfaction in finding authentic dishes from World Cuisine and recreating them with the finest ingredients I can find, and adding my own flair. At 1249 Wine Bar we specialize in serving the best wines and spirits from around the world, while pairing them with the perfect cuisine. Walking into the tiny kitchen of 1249 you will become over-whelmed by aromas of freshly squeezed lobster broth, and our house cured duck legs getting comfortable simmering in their own fat. Don’t be alarmed by the sound of the meat grinder preparing the hamburgers for the day, or the wall of smoke hitting your face as the line chef grills house-butchered steaks for a table.

 

This is the atmosphere that I work in everyday, and this is the atmosphere that I thrive in as a Chef. 1249 is all about making simple, great food, with quality ingredients just as I was taught as a child.


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