Chef Richard Lucas
Chef Richard Lucas graduated from the Culinary Institute of America and moved on to become the Corporate Chef for Sonesta Hotels International. He then was an Executive Chef for restaurants throughout Connecticut, such as the Tumble Brook Country Club, Avon Old Farms Inn, and Hop Brook Restaurant. Chef Lucas has also worked as a Sous Chef for the famous Julia Child, and later started his own catering company.
Lucas & Co. has built a 15 year reputation for catering intimate dinners for two, to gala events serving two thousand guests. His catering company specializes in weddings, Bar/Bat Mitzvah's, corporate and social events, charity galas, and private dinner parties.
Bosc Kitchen and Wine Bar
About the Restaurant
Chef Lucas opened Bosc Kitchen & Wine Bar in 2005. The restaurant, located in a century old, renovated farmhouse, is warm and understated with stylish décor. Bosc Kitchen & Wine Bar has won numerous awards, including "4 Stars" from the Hartford Courant, "4 Fork" from Hartford Magazine, The "Award of Excellence" from Wine Spectator, and The "Award of Unique Distinction" from Wine Enthusiast. BOSC has been featured in Ronn Wiegand's Sommelier Guide to Restaurants in America, and recently named the #1 Pet Friendly Restaurant in Connecticut by GalaxyPet.com.
The menu features all of the traditional New England favorites, but with a contemporary twist and presentation style for which the ﾑculinary brigade in the kitchen' is very proud.
Bosc Kitchen and Wine Bar is one of Central Connecticut's leading restaurants for refined dining, exceptional service and live entertainment. Located in Avon, Bosc Kitchen and Wine Bar features a "comfortably classy" dining room, a full service bar, and outdoor patio dining.
The Bosc wine list features fifty wines by the glass, and over 250 eclectic varieties of imported and domestic wines.