Stefan Boutchyard Brings Fresh Culinary Vision to Riverside Center for the Performing Arts

Fredericksburg’s Riverside Center for the Performing Arts has welcomed a new force in its kitchen: Chef Stefan Boutchyard. With a rich culinary background spanning Fredericksburg, Culpeper, and high-profile catering events—including the inauguration of President Donald Trump—Boutchyard is breathing new life into the dinner theater’s menu.

A Culinary Journey to Riverside

Boutchyard’s journey to Riverside was as unexpected as it was serendipitous. “I was a chef in Culpeper working at a bistro, and I wasn’t making a whole lot, but I was sustaining myself,” he said. Then, a call from a friend, local restaurateur Daniel Orofino, founder of Fredericksburg’s Orofino Restaurant, set the stage for a major career shift. “Daniel told me, ‘I don’t know if it’ll be a job, but I want you to call my friend Patrick,’” referring to Riverside’s CEO, Patrick A’Hearn.

After meeting with Ahern, the opportunity became clear. “They wanted to move forward, felt a little stagnant where they were at,” Boutchyard explained. “So they offered me a position, and here I am. I really jumped headfirst into the deep end—on purpose.”

Reinventing the Menu

Boutchyard wasted no time infusing his personal touch into Riverside’s offerings, beginning with the menu for Heartbreak Hotel, an Elvis Presley-inspired musical on stage now. “I know a little about Elvis, so I said, ‘Let’s look at his early years—Tupelo, Nashville, and Vegas.’ That’s how the Viva Las Vegas shrimp cocktail made its way onto the menu.”

Southern flavors took center stage. “I wanted to do a nod to his roots, so we brought in shrimp and grits and fried chicken. But I thought, ‘Let’s do chicken and waffles—with cornbread waffles.’ Then we added a smoked maple syrup with Tabasco to give it a little different flavor.”

Boutchyard’s creativity doesn’t stop at entrées. Even a simple veggie pastry has meaning: “I had a dream about it. The marinara sauce I make for it is my little homage to Danilo Orofino—it’s not his recipe, but it’s a thank-you to him for introducing me to Riverside.”

The Future of Food at Riverside

With Riverside’s transition to a nonprofit, discussions about reimagining the theater space have been ongoing. Some plans suggest shifting to a more traditional theater seating arrangement and moving food service to a separate banquet area.

But Boutchyard is clear on one thing: “Food is not leaving Riverside. Food will always be a part of Riverside in some form.” Whether through a restaurant model or an event-style format, he insists, “There will always be some kind of culinary experience here.”

He’s already looking ahead to Jesus Christ Superstar, featuring Mediterranean-inspired dishes starting March 12, 2025. “We’re doing a saffron yogurt chicken kebab, roasted garlic Israeli couscous, and grilled curried zucchini with sun-dried tomatoes,” he revealed. “And we’re partnering with Sweet Reasons in Spotsylvania for a pistachio chocolate cheesecake that is absolutely amazing.”

“Super Fun Time” Sushi Class

Beyond the dinner theater experience, Boutchyard is launching an interactive culinary event: Super Fun Time Sushi Class. “It’s part cooking lesson, part comedy act,” he said. Drawing from his experience teaching sushi classes in Atlanta, he aims to offer a relaxed, entertaining introduction to sushi-making. “It’s a great way to introduce new people to Riverside. Maybe they’re not ready to commit to a full show, but they can come for a fun night, learn something, and have a great time.”

The hour-long class will show foodies how to make and and eat three types of sushi rolls. The class starts at 6 p.m. Monday, February 17, 2025. Tickets are $40 each.

As Riverside enters its next chapter, Boutchyard is determined to keep the flavors fresh and the experience unforgettable. “I want my food to complement the show,” he said. “I’m here to make Riverside something really special.”