![]() With a creative, yet sensible, take on Italian cuisine, he stays within the framework of traditional Italian dishes, not only making each his own, but also staying true to the foundations of Basta. Most recently, Ray served as the executive chef at the iconic Coast Guard House in Narragansett for over a decade before joining our team.Ĭhef Ray brings his love of and passion for Italian food to Basta. Additionally, Ray worked at the Florentine Grille, where he learned about Tuscan cuisine, and as a partner in a restaurant venture, Opus in Dartmouth, MA. His grandfathers, both of Italian heritage, imported goods from Italy for their wholesale grocery stands, so he was exposed to cooking from a very young age.Ĭhef Ray’s culinary journey started at age 17 at CAV in Providence, where he quickly advanced from garde manager to co-head chef by the age of 21. Last year, hundreds of Milwaukee Magazine readers cast their votes in our Burger Bracket. Layton Ave.) opened today for the first time since November’s chill. Who was making the “gravy”? Who was on the antipasto?”īorn in Providence, R.I., Ray grew up surrounded by a passion and respect for food. It’s a sure sign of spring when Milwaukee’s beloved drive-in burger joint opens for the season. “Growing up, everything revolved around food in my family. ![]() With a nod to the past and an eye to the future, Alexander and the Basta Team plan to make Basta a classic all over again. When it was determined that Basta was due for a full scale renovation and restructuring, Alexander took a lead role in top-level project management, rebranding and creative control in his position as President of the Night Owl Restaurant Group, Basta's parent company.Īlexander is absolutely thrilled to have this opportunity because of the sentimental feelings he has for the restaurant and the memories he has shared there since his parents originally opened Basta's doors over 23 years ago. Studying advertising and marketing by day and working among Sicilian chefs and pizzaioli during the evenings and weekends (Pinocchio in Cucina, Pacific Palisades, CA), Alexander developed a love for the passion and creativity that goes into providing a truly exceptional meal. It was during his college years at Pepperdine University in Los Angeles however that Alexander became professionally involved with food preparation and service for the first time. Born in Italy, raised in Rhode Island, and his mother's stove-side assistant growing up, Alexander has a long-term relationship with delicious Italian cuisine.
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