Chef Chat with James Butler
Chef James Butler’s resume is quite a read.
He’s worked in the oil fields, owned a metaphysical renaissance shop and served as a hatchet man for sandwich shop managers who were underperforming.
But his list of kitchen jobs — including his latest stint as head chef at Tommy’s Restaurant & Lounge — is even longer than his signature hair.
Butler, a Texas native, has worked everywhere from Golden Corral to Harry’s Uptown Bar & Grill to The Grape. He was the sous chef at Ya Ya’s for four years, a chef at the original Tanya’s Soup Kitchen for one. He helped open Serengeti Grill in 2005 and Highlands Gastropub in 2008. When that closed, he worked briefly at Uptown Bistro before landing at Lotus Leaf Cafe & Creperie, where he helped develop a menu that focuses on healthy ingredients and local produce.
Now at Tommy’s, the 20-year-old supper club whose new owner Michael Redick is remodeling the interior, Butler is about a week away from introducing a remodeled menu that incorporates Tommy’s favorites such as prime rib with dishes that incorporate his own approach — such as crepes and local produce.
He sat down this week to answer a few questions about his life as a chef.
How did you first become interested in food?
“Really early in high school, I worked in a pizza place in Pampa, Texas. By 17, I was an assistant manager. Then I got married and worked in the oil fields for about six years. And, truth be known, my wife at the time couldn’t cook. I either cooked or starved.”
Besides your restaurant, where do you like to eat out in Wichita?
“My Tho (500 E. Central). It’s just great — the best pho in town. That or Chester’s Chophouse (1550 N. Webb). Bobby Lane is one of the top chefs in this town.”
How were you trained as a chef?
“I’ve never been to culinary school. I’m self-taught. Once I got to Wichita and worked at Ya Ya’s, I got to work with so many talented chefs.”
What’s your most indispensable kitchen tool?
“My tong holders. I bought a hammer holder from Ace Hardware, and I wear it on my apron, and I’m good to go. I’ve passed that trick on to several people.”
What’s your most indispensable kitchen ingredient?
“Truffle oil or truffle salt. I just love it. And probably finishing salts. I’ve been using those a lot.”
What do you cook when you’re at home?
“I don’t cook at home. After 10 to 12 hours in a restaurant every day, the last thing I want to do is cook. After work, I’m strictly on a liquid diet — hops and barley only.”
What’s your favorite dish?
“My favorite dish would probably have to be a big ol’ T-bone with a lobster. I couldn’t think of anything better.”
Are there any foods you don’t like?
“There are little things I don’t care for. To be honest, I don’t like coconut, and I’m not real crazy about cauliflower.”
What’s the best thing about the dining scene in Wichita?
“I would have to say the modern media is creating a whole new group of food people in Wichita. Wichita is really getting into its food.”
What’s the worst thing?
“It’s too competitive. There are too many restaurants. Wichita’s always been known for that.”
What’s your philosophy about your job?
“I never serve anything that I wouldn’t eat myself. I have a passion and pride in my food. I’ve actually quit jobs because they’ve asked me to do something I didn’t believe in.”
This story was originally published January 18, 2012 at 5:00 AM with the headline "Chef Chat with James Butler."