By Charlene Arsenault

Most kids, when they get stuck at some "crummy" summer job in high school, would rather be anywhere else. For Paul Hutt, his first job got him hooked on a lifelong career. He started by making sandwiches and hamburgers at the Wayside Racquetball Club in his hometown of Marlboro.

"I always cooked at home when I was a little kid," says Hutt. "I gravitated toward it. I like to eat. It always interested me, for whatever reason."

He was one of those cooks who chose experience over heading to school. Learn on the road. Learn from people. Watch. Listen. Make contacts. Right out of high school, he "cracked into the seafood business" with a job at Marlboro Seafoods, learning the fine art of frying and boiling. "I was going to Boston and picking out fish," he says. "I learned a lot. And yeah, my cats loved me when I got home — let's put it that way. I definitely took my shoes off before I went in the house."

Fitting in a few nighttime culinary classes here and there, he fine-tuned his executive cheffing by working at the Sterling Country Club for seven years, starting in the late ‘90s. There, he honed his skills in dealing with large functions, and estimates that he handled more than 1,000 weddings while he was there. "I started to really love the country club business," says Hutt. "I liked the seasonal part of it. Being in New England, you have really busy springs and summers, nice falls, and a quiet winter. That's the way to be. I'd rather be straight out crushed for three months and then travel a little bit."

When the Sterling Country Club was sold, his boss left — and took Hutt with him. They're now headed into their third season at Cyprian Keyes Restaurant in Boylston. Opening on April 11, they're working on the season's menu, which includes a lot of lighter fare, as well as daily specials. With a menu ranging from $7 to $19, Cyprian's restaurant includes a lot of salads, soups, sandwiches, vegetarian and light selections, as well as specialty entrees. "I'm trying to bring back the pork chop," says Hutt. "That'll be featured with a cranberry glaze of some sort. I have to take care of the vegetarian aspect and light eaters, too. Things should be quick, crispy and hot. The patio is beautiful when it's open in May, when we do lots of cold soups, and we're heavy on the salad aspect." The Cyprian Keyes Restaurant is open to the public, Hutt stresses.

"There are specials every day," he says. "Our soups, chowder and chili are made from scratch. I don't think you see that all the time. I try to take the freshest ingredients and incorporate them into everything. I'm constantly on the phone seeing what's out there."

Most important kitchen tool: "I know everybody says the knife, but the chef's knife. That's second to the mandolin."

Would love to cook for: "Bill Clinton, being the political season. There's a guy who likes to eat. He'd appreciate good cooking."

Famous people he's cooked for: "Chi-Chi Rodriguez, the golfer. Dennis Eckersley. I cooked for the New England Patriots years ago while working in Milford."

Good cooking music: "I like classic and alternative rock."

His other favorite restaurant: "I go over to Cheoy Lee's. It's right on the line of Sterling and West Boylston. Excellent, really great tasting Chinese food. I think they do it right."

Favorite thing to cook: "I like to make a paella or bouillabaisse, or your heartier stews."

Anything he dislikes?: "No. Nothing."

Funny memory in the business: "I work with some funny people. Just a few weeks ago we were making house dressing, six gallons worth. Three gallons of it dropped. A coworker and myself were picking them up, and the caps weren't on tight. So we cleaned them up, and as we were moving the other two to the ‘fridge, we both picked them up and they simultaneously they fell onto the table, our lovely house vinaigrette all over. It smelled nice. It always could be worse."

In his refrigerator at home: "Blade steaks, roasted chicken from the other night, which I'll make sandwiches with all week long, and milk and coffee."

Dinner last night: "Beef stew and mashed potatoes."

Wine tastings? New chef? New menu items? Opening a new place? Expanding? Eat something good? Eat something bad? Did your mom win a pie recipe contest? If it's directly or indirectly related to food and drink, we want to hear about it. Direct any and all of your juicy foodish news and tidbits to Charlene at This e-mail address is being protected from spam bots, you need JavaScript enabled to view it , or call 508-749-3166, ext. 245.