Chef Butcher's Creole Kitchen | Our Story
New Orleans flavor, Columbus heart, one family
Chef Henry Butcher Sr. cooked his way through Columbus for over 40 years before opening his own place — rooted in Louisiana Creole tradition, built with family.
Forty years in Columbus kitchens
Chef Butcher honed his craft at Ollie's Grandview Inn, Tony's Ristorante, and as executive chef at the Delaware Hotel for over a decade — mastering everything from Italian to fine dining.
A family business is born
In 2006, Chef Butcher asked his children if they wanted in — and every one said yes. Tonya led the kitchen, Antoinette stepped up as CEO, and Henry Jr. ("June") had been learning his father's craft his whole life.
Louisiana roots, Creole cooking
Rooted in Shreveport, Louisiana, the rich Creole traditions of the Deep South flow through every dish — from slow-simmered étouffée to bold jambalaya — anchored by his 1994 seasoning blend.
Giving back in Columbus
Each year the Butcher family serves meals to people experiencing homelessness, supports church events, and partners with nonprofits across central Ohio — giving back to the community that embraced them.