Restaurant Basque draws inspiration from the culinary traditions of the Atlantic coastal villages and provincial towns of the Basque region, which straddles France and Spain along the Bay of Biscay and the Western edge of the Pyrenees. With respect and reverence for the unique flavors of individual ingredients, every meal at Restaurant Basque is a celebration of the life that happens around the table.
Executive Chef Andrew Donovan
Chef Andrew Donovan has been the executive chef at Amelia’s Wood Fired Cuisine since June 2020. Chef Andrew’s culinary journey is rich and storied.
He received his degree in Culinary Arts from the Art Institute of Fort Lauderdale in 2000. His journey took him all over the country, from Georgia, to Manhattan, to Florida and Louisiana, where he learned about regional cuisine and worked in acclaimed restaurants.
The association Best Chefs of America recognized Chef Andrew as one the America’s Best Chefs in 2013. He’s known for his simple, straightforward culinary style and passion for local, seasonal ingredients.