BEREA - The future of the Pufferbelly Restaurant is secure for another two decades of great food, fan and spirits.

As if it were destiny, Executive Chef Bob Sutton and his wife Tammy took over the Pufferbelly from the previous general partners, Tom Roehl and George Lewis, in January (2000). "This was our new millennium present to ourselves," Sutton said.

Chef Sutton joined the Pufferbelly on Depot Street at its inception in 1980 as head chef During the next 14 years, he helped open Pufferbelly restaurants in 1982 in Kent, Ohio, and in 1985 in Erie, Pa., where he met his wife, Tammy.

Sutton was back in Berea by 1989 and was part of the opening of Hornblower's Barge and Grill on the lake shore in downtown Cleveland. Six years ago, another restaurant venture pulled Sutton away from the Pufferbelly and Hornblower's group.

"It's a case of coming full-circle that I should end up the new proprietor in Berea," Sutton said. "I knew the lease was coming to an end, so I decided to negotiate the deal. "

The Suttons are in the process of freshening up the building and expanding the menu. Customers may look for entrees like Chicken Pufferbelly, Bourbon-marinated Atlantic Salmon and Steak Madagascar. The Pufferbelly offers its menu all day.

"You can have a light meal or a full entree at any point of the day," Sutton said.

Tammy Sutton works the floor of the restaurant and does the bookkeeping. Bob, born and raised in Parma Heights, and Tammy make their home in Medina. "I've always liked the Berea property. It's a nice place to be with a small-town feeling. Train watchers and train buffs love the property, too," Sutton said.

In addition to the restaurant in its 124-year-old structure, landlords Frank and Ellis Lovell added a 1927 Pullman dining car, fully restored and available for private parties.

Chef Sutton was certified as an executive chef through the American Culinary Federation in 1994, and was named Chef of the Year in 1997 by the federation. He has cooked in head chef positions for more than 25 years.

Sutton expanded his work by participating in the chef training program at Polaris Career Center on Old Oak Boulevard. For the last 10 terms, Sutton has shared his talents with the next generation of chefs.