Chef Henry Butcher has been cooking for Columbus restaurant-goers for over 40 years, and yet few people know the name or the culinary discipline. He was behind the kitchen doors at the long-departed Ollie’s Grandview Inn. During the early days of Tony’s Ristorante, still a top destination in the Brewery District, Chef Butcher was deep into Italian fare and still loves it. For a decade or more, he was executive chef for the Delaware Hotel, which had a menu touching all culinary considerations.

In 2006 he was ready to go and asked his children if they were interested in the restaurant venture. Oldest child Tonya was already seasoned in kitchen detail from her current employment with the county for 17 years. Next is Antoinette. Her background leads as the business CEO and foundation of Chef Butcher’s Creole Kitchen. Apprentice Henry Junior, also known as “June,” has always been interested in Senior’s skills from watching, learning, and experimenting with his culinary tastes growing up. Put it all together, and this is what you call a true family-owned and operated business. 


This Business Supports “Minority Economic Development

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