The Chef

Renato Donzelli

Executive Chef and Owner

Renato Donzelli, originally from Venezuela, grew up in an Italian family enjoying great traditional dishes prepared by his mother and grandmother, learning old and basic culinary techniques.

After graduating in 1991 as a Certified Computer Technician, he realized that cooking was his true passion. However, he continued practicing computer science until he relocated to the USA in 1997. Renato humbly started his culinary career in Connecticut as a dishwasher. With a strong drive and steel determination to succeed, he seized every opportunity that came his way and soon found himself holding various sous chef and chef positions at several renowned restaurants in Connecticut and New York. The next step seemed obvious, so Renato opened the doors to his own catering business and restaurant in 2007. Basso was born.

The Italian influence in Renato's cooking is strong: simple, fresh ingredients, the use of herbs and spices, and straightforward, full-flavored recipes.

Best known for his creativity and natural talent, Renato is constantly reviving techniques from days gone by and using them in new ways to create modern food for the way people live and eat today.

About BASSO RESTAURANT & WINE BAR

OUR STAFF

We believe our staff at Basso represents the best in the industry.

Every member of the kitchen is dedicated to preparing outstanding cuisine and every server at our tables strives for excellence. Our team is cohesive, works hard and shares the same goal; offer patrons a fine dining experience to be savored and remembered.

In the kitchen our team strives for excellence in offering seasonal organic ingredients, treating nature's bounty simply and with respect.

The professional serving staff is knowledgeable and will gladly provide details about the day's menu. Our success is based upon bringing the best of ourselves to the task at hand, to engage and collaborate. We ask you to join in, dine with us, and enjoy.