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.
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.
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.
