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Chef Michael Puglisi
Chef Michael Puglisi
Michael comes from years of a fine-dining background and is bringing his many years of culinary training to Orange County. He has a deeply rooted passion for sustainability and butchering meat in a holistic, respectful fashion.
Chef Michael started his culinary career in the unlikely town of Schenectady, NY. His attention to detail, passion for sourcing, and disciplined execution would take him in a matter of three short years, from line cook at a local restaurant to head butcher, and ultimately Executive Sous Chef, at one of the country’s premier restaurants in a matter of three short years.
Chef Michael started cooking at a local restaurant in Upstate New York when he became fascinated with butchery, reading every book he could on the subject. Soon, his curiosity got him the opportunity to work at Barbara Lynch’s The Butcher Shop in Boston. He went on to butcher at Fountaine Bleu Hotel and Resort Miami Beach for their nine restaurants. He was soon was noticed by Thomas Keller’s Bouchon, Los Angeles. There, Puglisi climbed the ranks once again to Executive Sous Chef.
Ask Puglisi when the idea of Electric City Butcher began, and he’ll mention a five-week stint in Sicily, exploring the macellerias, restaurants, and local farms of the island villages from which his ancestors came. It’s that Old World nostalgia with the most cutting edge culinary techniques that make Electric City Butcher so special.
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