Chef Richard Norbutt had an intuition as a child he would become a chef when he convinced the babysitter to allow him to make 8 omelettes during a daytime visit. His father would frequently make sausage on Saturday mornings in the family's kitchen. So when he was asked to join a team at his first job in Somers N.Y. in the 80's he jumped at the opportunity. Although it was only a dishwashing job he was hooked. A taste of the business sealed the deal for him. He eventually went to The Culinary Institute of America, graduating in 1988, and has since worked at numerous establishments throughout Westchester N.Y. and Fairfield Ct. He has worked under notable chefs such as Mark Straussman and has catered the Grammy's and Greenwich polo matches, just to mention a few of his career highlights.
Speaking of career highlights, Chef Norbutt began his career at Birdsall House as a part time assistant back in 2011 and is excited to continue the vision owners Tim and John imagined when they first opened the doors as he comes back to Birdsall House to add his own touch to things. He brings a touch of classical Tuscan, Asian and American comfort food to the table as he steps into the kitchen. As a famous group once stated " What a long strange trip it's been"