Eric BasultoExecutive Chef
With over 16 years of restaurant experience, Executive Chef Eric Basulto has immersed himself in the art of culinary preparation. A native New Yorker, Chef Basulto chose to get his culinary start in the city. After graduating from New York Restaurant School in 1994, Basulto worked as a sous chef at PATRIA, where he collaborated with Douglas Rodriguez on menu development and absorbing the nuances of Latin food. He then joined China Grill in Miami, where he was ultimately named Executive Sous Chef.
Basulto has worked in the fast paced fine dining scenes of Los Angeles, New York, London, Miami and the Dominican Republic. His unique and vast credentials include many prestigious and sought after positions in the restaurant and fine dining industry. Chef Basulto achieved Corporate Chef for Asia de Cuba (NY, LA, and London). It was here that he gained the responsibility of creating select menus and succulent fusion cuisine. Basulto also gained experience as Executive Chef for Casa de Campo, (the Dominican Republic's only five-star resort) preparing globally inspired cuisine and more recently as Executive Chef with Restaurant Associates / Patina Group.