Michael Puglisi of Electric City Butcher

Michael Puglisi
Owner of Electric City Butcher
Alta Baja | 4th Street Market | DTSA

If there are two things Michael Puglisi, owner of DTSA’s Electric City Butcher, would know, it’s craftsman butchery and how to be a nomad. The New York native’s career prologues upstate in 2005, working on the prep line of a 120 seat French bistro and rising to the sous chef ranks. It is here Puglisi dug through old books and picked the brains of old cooks, beginning his cerebral odyssey for the skills it takes to be “a real butcher.” Barbara Lynch’s butcher shop in Boston was Stop No. 2 on the map, starting Puglisi’s transition from former prep cook to Butcher and Executive Sous Chef in a matter of three short years. The list goes on from headlining as Head Butcher at Fountaine Bleu Hotel and Resort Miami Beach in 2008, onto Opening Head Butcher at Chef Keller’s Los Angeles butchery locale Bouchon in 2009. At Bouchon, Puglisi climbed the ranks once again and departed as Executive Sous in 2013, upon which he began consulting on 4th Street Market, the then-soon-to-be anchorage for ECB. 

Ask Puglisi when the idea of Electric City Butcher began to grow, and he’ll mention a five week stint in Sicily, exploring restaurants, obviously butchers, and (most importantly) local farmers. Puglisi’s pride in ECB lies not just in his refined and beloved craft, but in the butchery’s respect to “the animal that was sacrificed for us to consume” and to sourcing his product through a precise standard of responsibility. Electric City Butcher, launched in February of 2014, currently stands as his crown jewel one of a kind concept alongside his second in command Richard Lu to provide custom premium charcuterie and sausage to local restaurants. Almost one year later, Puglisi took to partnering with MaxLove to fight against childhood cancer where he has provided aid through a broth bank as well as fundraising for local families directly.

 

 

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