Colby BasfordPrivate Chef in Brooklyn, NY

The Chef

The Story

A Georgia native, Chef Colby Basford taught himself to cook at a young age, initially to help his mother, and later realized the sense of purpose it gave him. Life circumstances brought him across coasts to Portland, where he was first exposed to incredible, farm-fresh produce and people who cared deeply about it. In this new environment, he encountered an attitude of openness and acceptance, which nurtured his decision to pursue cooking as a career. In Portland, Chef Colby worked at Ava Gene’s, an upscale environment with exposure to incredible ingredients. The chef-owner, Joshua McFadden, won a James Beard award for his vegetable-focused cookbook during Chef Colby’s time there, and this produce-driven perspective proved to be foundational for his eventual cooking style. Chef Colby then headed back towards home, where he joined his first fine dining kitchen at Staplehouse, a James Beard-nominated Atlanta institution. The restaurant closed during the pandemic, prompting Colby to move to NYC to work at Oxomoco (1 Michelin Star), and later Oxalis (1 Michelin Star), where he quickly moved up to Executive Sous Chef. Soon after, Chef Colby joined Aska (2 Michelin Stars), which allowed him to refine his technique. As an open-kitchen concept where chefs not only cook but also run food into the dining room, Aska challenged all its chefs to be comfortable and proficient in front of guests, which boosted his skillset. Chef Colby’s cuisine always hinges on the ingredients: he strives for extreme seasonality and little manipulation of them. Rooted in French & Japanese techniques, he is inspired by flavors from all parts of the world, transmitting them through a contemporary lens that reflects his diverse experience.

The Table

Gallery

Coverage

Where Colby Basford Serves

The Menu

Services & Pricing

20 guests maximum · Books up to 6 months in advance

Work History

Skills