Andrew Basile

Executive Chef

With over 20 years of culinary experience, Chef Andrew brings a distinguished background in classical French technique, innovative cuisine, and a passion for exceptional ingredients to Fourteensixteen. His culinary journey includes experience at Chicago’s acclaimed Alinea, working alongside Trevor Teich at Astor Club, and contributing to projects connected to Blue Origin in West Texas.

Rooted in traditional techniques and inspired by modern creativity, Andrew’s approach centers on elevating each ingredient, extracting its fullest flavor, and thoughtfully bringing every component together to create a memorable dining experience.

Beyond the kitchen, Andrew enjoys spending time with his wife and two children, exploring new recipes, golfing, reading, and researching culinary history. His dedication to craftsmanship, curiosity, and continual innovation makes him a wonderful addition to the fourteensixteen team.