Richard Bilyak's Obituary
Richard E. Bilyak, 66, of Willington, CT, died Friday, July 6, 2007 at Hartford Hospital, Hartford, CT. He was born in Meriden, CT, son of the late George and Jean (Perkowski) Bilyak. Richard is survived by his loving wife of 43 years, Nancy (Frassinelli) Bilyak; his daughters, Christine and Dianne; a brother, Walter; a sister, Delores; a brother-in-law, Gordon J. and Barbara Frassinelli, Sr.; two sisters-in-Law, Virginia and Richard Pisciotta and Carole Frassinelli; several aunts and uncles; and many nieces, nephews, and cousins. Richard was a renowned chef and dedicated most of his life to the culinary arts. After joining the Navy he was trained at the Culinary Institute of America in New Haven; the Greenbrier Hotel in White Sulphur Springs, WV; the Plaza Hotel and the Americana Hotel in New York City. He quickly moved up the ranks until he became the Executive Chef at the Sonesta Hotel in Hartford. At age 27 he was the youngest in the 34 hotel chain. While there he was in charge of three Escoffier dinners, won the grand salon, gold cup, silver cup, cordon bleu, and 21 other awards for the Connecticut Chefs Association annual shows. In 1970 he won the first prize for classical buffet at the NY Culinary Expo. Then in 1971, he won the grand prize for classical buffet at the Societe Culinaire Philanthropic, NY Show. In their long history of competitions he was the first American to win this award. He was presented the Antonin Careme Gold Medal of the French Republic. In 1985 he was named Connecticut Chef of the year and in 1988 he was a member of the ACF Culinary Olympic team. The team received a gold medal at the International Culinary Competition. He was occasionally an instructor and lecturer at Cornell University where he was awarded an honorary degree. As a chef he worked professionally at the Colonnade in Boston, the Coliseum in West Springfield and various other country clubs and hotels. He was also a food salesman for E.A Tosi and Sons and Swiss Chalet Fine Foods. Through the years he still would continue to work part-time as a chef at the Kennedy Compound in Hyannis, MA; the Palm Beach Country Club in Palm Beach, FL; and St. Clement's Castle in Portland, CT. He was a member of Les Amis D'Escoffier and many AFC associations throughout New England. He was also an honorary life member of the Italian Benefit Society. A funeral will be held on Tuesday, July 10, 2007, with a procession forming at 9 A.M. at Introvigne Funeral Home, Inc., 51 East Main St., Stafford Springs, CT, followed by a Mass of Christian Burial at 10 A.M. at St. Edward Church, High St., Stafford Springs, CT. Burial will follow in St. Edward Cemetery, Stafford Springs, CT. Calling hours are on Monday from 4:30-7:30 P.M. at the funeral home. In lieu of flowers, memorial donations may be made to Special Olympics Connecticut, 2666 State Street, Suite 1, Hamden, CT 06517-2232, or to St. Edward Church, 6 Benton Street, Stafford Springs, CT 06076. For online condolences or directions, please visit: www.introvignefuneralhome.com
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