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| Chef Alain Buthion |
Alain Buthion learned at an early age about the harmony of passion and hard work, and he has parlayed that standard of excellence to become one of the most popular chefs in Oklahoma City.
Those qualities Buthion speaks of today were taught to him by his dad, who was an exceptional Boucher Charcutier and cook in Grenoble, France, a thriving city near the French Alps and on the borders of Italy and Switzerland.
"I enjoyed watching him and he always took great pride in showing me how to prepare a meal the right way. He was my role model as a person and as a professional and I miss him a great deal to this day," Buthion said recently during a break from preparing dinner at Bellini's Ristorante, the popular eating establishment in the Waterford complex in Northeast Oklahoma City.
"He encouraged me to do it right and by the time I was 14 I began pursuing my career at "Le Clos d'Or," the largest school in Europe," he said.
After studying at another school for a year, he began taking apprenticeships from the Alps region to the French Riviera. His objective was to learn as much as possible about preparing bistro food "because it's for everyone."
Alain's brother, Michel, was a couple of years older and shared the same passion for quality casual bistro food. Michel decided to come to the U.S. before Alain, but the younger brother came to visit in 1987 and jokes that "I didn't know my way back," although he tries to return to France once a year.
Today, they comprise a highly successful team with expertise in the "front of the house," where the food is served, and the "back of the house," where Alain performs his magic. They started with La Baguette Bistro and recently decided to branch out and purchased Bellini's.
"I was excited about the menu possibilities because I grew up so close to Italy. I'm especially proud of the flambe lobster pizza, the whole head roasted cauliflower, always with an eye on seasonal fresh local produce," he said, admitting that his favorite was probably the grilled Tiger Shrimp brushed with an olive oil herb paste over risotto. He feels preparing quality seafood is a specialty.
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| Tiger Shrimp Bellinis OKC |
He refers to his food preparation as "lost in translation," meaning it is eclectic with a balance of flavor combinations and nutrition, but he takes special pride in his sauces. Between the two restaurants, Alain offers anything from Asian to South American, Indian and European influences.
A trainer in cross fitness and a love for tennis as well as table tennis helps him keep an eye on fitness and nutrition. He supports the mayor's Made in Oklahoma Coalition. He has been known to prepare everything from vegan diets to gluten free items. It has been my challenge and my mission to do this in Oklahoma.
Learn more about Bellini's Ristorante here: http://www.bellinis.net/
Learn more about Bellini's Ristorante here: http://www.bellinis.net/
