Chef Justin Basye, a Houston native, has packed a lot of cooking experience into his 29 years in some of the most celebrated restaurants in the country: from Restaurant August in New Orleans to Blue Hill at Stone Barns in New York to Voice at Hotel Icon in Houston.  Basye has a profound respect for food -- not just cooking; his experiences have taught him to care about food on its journey from its source to becoming a meal. 

As Chef de Cuisine at Stella Sola, Basye continues his approach to cooking as a process from foraging to fork. His cooking style is built on thoughtfulness towards seasonality, a commitment to sourcing local products and an adventurousness in using a multitude of cooking techniques – from curing and smoking to braising and sous vide. Basye is also a natural, and gifted, salumist and continues to practice the art of curing meats at Stella Sola.  He is currently turning out Guanciale, Pancetta, Bacon, Venison Prosciutto, Pepperone, Soppresata, Lardo, Culatello (cured pork shoulder), Coppa, Lomo (cured pork loin) and more. 

You can read more about Justin Basye here.