bio’s

justin basye created les sauvages in the summer of 2011 out of the desire to be able to cook the food he has wanted to cook without any boundaries.  most recently justin was the chef de cuisine of stella sola, located in the heights, and was nominated for a james beard award as a rising star chef.  prior to stella sola he has worked in some great kitchen in houston such as voice, catalan and laidback manor as well for the michelin star blue hill at stone barns in westchester county new york and august in new orleans.  with les sauvages he hopes to create at atmosphere that will reflect the relationship between local artisan’s, local chefs and the les sauvages team.  

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