Mark Hutchinson
Owner/Chef
Business – Hutch’s restaurant
About Mark Hutchinson
Mark Hutchinson: From Dishwasher to Culinary Icon with Hutch’s Restaurant
Buffalo, New York, boasts an impressive food scene, with its residents taking pride in supporting local eateries that bring the city to life. Among these beloved establishments, Hutch’s Restaurant stands tall as a culinary gem. The mastermind behind it all? Mark Hutchinson, a chef whose tenacity and love for bold, fresh flavors have made his restaurant a staple in Buffalo since it opened in 1995.
A Chef’s Humble Beginnings
Mark Hutchinson’s love affair with the restaurant industry started in an unexpected place—a neighborhood pizzeria in Buffalo, where he worked as a dishwasher during his teenage years. What could have been just another part-time job turned into the launchpad for a lifelong passion.
Mark didn’t attend culinary school, but he found his education in the kitchens of great restaurants, starting with Buffalo institutions like Casa di Pizza, Fanny’s, and Oliver’s, where he refined his skills under top chefs. He then took his journey south to Dallas, where he honed his craft in European-inspired fine dining establishments.
Learning from seasoned chefs and working with bold Southwestern and European flavors gave him the tools to bring something unique back to Buffalo. By 1989, Mark returned home with a vision. After years of perfecting his craft, he was ready to strike out on his own and give Buffalo something it hadn’t experienced before.
The Opening of Hutch’s
It was in 1995 when Mark Hutchinson opened Hutch’s Restaurant on Delaware Avenue, transforming a tiny former eatery into a vibrant hub for fine dining done Buffalo-style. Mark took a calculated risk—he didn’t set out to create a pretentious establishment, but rather, a space where upscale cuisine could be approachable. The result? A warm, lively atmosphere that pairs effortlessly with bold, adventurous food.
With offerings like sesame-crusted tuna, jambalaya pasta, and pan-seared beef tenderloin, Hutch’s instantly redefined the local food scene. Whether you’re after fresh seafood, robust pastas, or a perfectly prepared steak, Hutch’s menu reflects Mark’s love for assertive flavors and fresh, locally-sourced ingredients.
A Commitment to Freshness and Innovation
What makes Hutch’s shine, aside from its obvious culinary brilliance, is the tireless commitment to quality. Mark’s kitchen focuses on fresh, local, and seasonal ingredients, with everything cooked to order. From hand-cut meats to seafood brought in from Boston twice a week, every detail is a reflection of Mark’s devotion to giving diners the best.
The menu evolves, too. Specials rotate weekly, keeping regulars curious and excited, while Hutch’s core favorites remain consistent. Whether it’s the famed stuffed jalapeños or the chef-inspired “Thai High” calamari, each dish is a reflection of Mark’s uncompromising standards for bold, rich flavors.
Mark has also personalized the restaurant’s offerings through an expanded wine list curated with care, as well as in-house desserts and gelato made from scratch. This attention to detail offers each guest an elevated experience.
Building a Legacy in Buffalo
Over the years, Hutch’s has transformed from a well-kept secret to a Buffalo institution. It’s not just a local favorite for date nights or special occasions—it’s become a trusted name for the business community as well. Recently, it earned the distinction of being Business First’s top-ranked restaurant choice in Buffalo for two consecutive years.
Despite its success, Hutch’s has maintained its humble roots. Even after a $1.5 million renovation in 2020 that doubled the restaurant’s dining capacity, Mark spends time in the kitchen every week, ensuring every plate meets his standards. It’s evident that his name on the door isn’t just for show—it’s a promise to customers of culinary excellence.
Mark’s hard work has also inspired others, as Hutch’s continues to set the standard for what a locally-owned, upscale restaurant can achieve. From incorporating local farmers’ market produce into his dishes to serving as an example of devotion in the kitchen, Mark’s story has become part of the fabric of Buffalo’s food scene.
More Than Just a Restaurant
The success of Hutch’s Restaurant goes beyond the delicious dishes. For Mark Hutchinson, every diner who walks through the door is family. Hutch’s has become a space where memories are made—first dates, business celebrations, or simply an extraordinary night out. It’s a testament to how a restaurant can exceed being a place to eat and become a cultural touchstone in its community.
While Hutch’s may be Mark’s crowning achievement, don’t count him out from doing more. True to the creative spirit that led him to launch Hutch’s, Mark has hinted at expanding his culinary ventures further.
A Buffalo Icon
Mark Hutchinson’s story is one of passion, determination, and a love for bold ingredients that come alive on every plate. Hutch’s Restaurant has not only earned its place as a Buffalo icon but also as a symbol of what hard work can achieve.
Whether you’re savoring a filet mignon cooked to perfection or indulging in fresh calamari with a red pepper vinaigrette, Hutch’s offers more than just a meal—it offers a slice of Buffalo’s culinary heart, brought to life by a chef who started as a dishwasher but ended up defining dining in his city.