Portrait of Sam D'Huyvetter
i. Biography
The Path
Basque fire-cooking sits at the center of this kitchen work, with Sam D'Huyvetter building Bar Bask and Taberna Bask around the grill and the rugged, characterful Basque Country that informs the approach.
The Sunday email
Read about chefs like Sam D'Huyvetter in the Sunday email.
Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.
Recent stories
Free. One email a week, and you can unsubscribe from any issue.
The Work Today
At the restaurant, the grill is the working core. Sam D'Huyvetter’s signature dish is turbot, grilled whole and finished with a pil pil-style vinaigrette made from white wine, cider and olive oil.
Signature
Sam's signature dishes include Bar Bask's signature turbot and BASK.
Acclaim
Recognition for the kitchen rests in its craft language: live coals, an authentic asador, house charcuterie, and a signature whole turbot.
FAQ
Asked of Sam
What is Sam D'Huyvetter's current role?
As of 2026, Sam D'Huyvetter is Chef/Owner.
What is Sam D'Huyvetter known for?
Basque-inspired grill cooking centered on fire and high-quality ingredients; he works with live coals, an authentic asador, and also makes his own charcuterie.
The Sunday email
Read about chefs like Sam D'Huyvetter in the Sunday email.
Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.
Recent stories
Free. One email a week, and you can unsubscribe from any issue.