CHEF COLBY BASFORD
A Georgia native, Colby taught himself how to cook at a young age, which became the catalyst of his culinary career. His first fine dining experience was working as a line cook at Atlanta-based institution, Staplehouse (James Beard nominee). The restaurant closed during the pandemic, prompting Colby to move to NYC work at Oxomoco (1 Michelin Star). He was most recently at Oxalis (1 Michelin Star), moving all the way up to Executive Sous Chef. Colby is currently a freelance private chef.
