Born in Italy, raised in Rhode Island, and his mother's stove-side assistant growing up, Alexander has a long-term relationship with delicious Italian cuisine. It was during his college years at Pepperdine University in Los Angeles however that Alexander became professionally involved with food preparation and service for the first time. Studying advertising and marketing by day and working among Sicilian chefs and pizzaioli during the evenings and weekends (Pinocchio in Cucina, Pacific Palisades, CA), Alexander developed a love for the passion and creativity that goes into providing a truly exceptional meal.

When it was determined that Basta was due for a full scale renovation and restructuring, Alexander took a lead role in top-level project management, rebranding and creative control in his position as President of the Night Owl Restaurant Group, Basta's parent company.

Alexander is absolutely thrilled to have this opportunity because of the sentimental feelings he has for the restaurant and the memories he has shared there since his parents originally opened Basta's doors over 23 years ago. With a nod to the past and an eye to the future, Alexander and the Basta Team plan to make Basta a classic all over again.

While studying pre-med at Johns Hopkins University, Justin began his hospitality career on the island of Nantucket working his way through the ranks in both the dining room and kitchen. It was there that he discovered his true passion in restaurants and creating guest experiences.

Over the course of the ensuing 20 years, he took leadership roles in various concepts including renovations, re-openings and new locations. In his role as Director of Operations for Night Owl Brands, Justin strives to share his experience and love for hospitality with the staff with which he works, which in turn creates amazing memories for our guests. He is always exploring new opportunities to grow in various directions to offer more to our guests.

“Growing up, everything revolved around food in my family. Who was making the “gravy”? Who was on the antipasto?”

Born in Providence, R.I., Ray grew up surrounded by a passion and respect for food. His grandfathers, both of Italian heritage, imported goods from Italy for their wholesale grocery stands, so he was exposed to cooking from a very young age.

Chef Ray’s culinary journey started at age 17 at CAV in Providence, where he quickly advanced from garde manager to co-head chef by the age of 21. Additionally, Ray worked at the Florentine Grille, where he learned about Tuscan cuisine, and as a partner in a restaurant venture, Opus in Dartmouth, MA. Most recently, Ray served as the executive chef at the iconic Coast Guard House in Narragansett for over a decade before joining our team.

Chef Ray brings his love of and passion for Italian food to Basta. With a creative, yet sensible, take on Italian cuisine, he stays within the framework of traditional Italian dishes, not only making each his own, but also staying true to the foundations of Basta.