Inside the Kitchen: Seven Questions with Doug Psaltis of Asador Bastian

Chef Doug Psaltis has built his career in some of the world’s most demanding kitchens, from Alain Ducasse to Thomas Keller, before establishing his own voice in Chicago with Asador Bastian. Here, he reflects on the meals, memories, and philosophies that continue to shape how he cooks and leads today.

Jillian Dara

5 Minute read

23 Apr 2026

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What Is Your Deserted Island Meal?

Grilled whole fish with olive oil from the Peloponnese, sea salt, and lemon.

What’s Your Most Poignant Food Memory?

When I first visited Italy 25 years ago and experienced a local trattoria. After working in rigorous French restaurants for so many years, it was eye-opening to see them so happy cooking effortlessly great, traditional food instead of chasing achievements or perfection.

What Does Fine Dining Mean to You?

The epitome of hospitality and care.

What Are Your Restaurant Goals or Dreams?

Continuing to create opportunities that allow us to do things in a responsible way, in the best possible way, all while taking care of our guests.

What’s On Your Restaurant Bucket List to Visit?

Ses Coves is a restaurant in Mallorca I’ve always wanted to visit. It looks absolutely incredible.

What Is Your Food/Cooking Philosophy?

Buy the best ingredients in the world and stay out of the way.

What's Your Comfort Food?

Bacon, egg, and new-school American cheddar cheese, plus hot sauce, light mayonnaise, salt, and pepper.

The Chef

Michelin-starred chef Doug Psaltis built his career under culinary icons before launching Eat Well Hospitality, the Chicago-based group behind Andros Taverna, Asador Bastian, and Mano a Mano.

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About the author

Jillian Dara is a freelance writer and editor reporting on wine and spirits, travel and cuisine. She enjoys reporting on the intersection of them all for publications including...

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