Eric Lees Joins Basan as Executive Chef, Bringing Global Culinary Influence to The District Detroit

Accomplished chef Eric Lees has recently joined the team at Detroit’s Four Man Ladder as the Executive Chef of Basan, the highly-anticipated restaurant opening later this year inside of the Eddystone. Lees has 20 years of diverse culinary experience under his belt, including tenure at Quince in Evanston alongside Chef Joe Giacomino, followed by work with both Chef Giacomino and Chef John Vermiglio at Matthias Merges’ Yusho and A10 Hyde Park, and most recently, five years as executive chef at Michelin-starred Spiaggia in Chicago.

Now, Lees, Giacomino and Vermiglio are back together bringing a unique menu with Japanese influence right here in the D.

“We’ve been aware of Eric’s tremendous talent since we first worked with him in Chicago. That paired with his contagious energy and positivity make him the perfect fit for our hospitality team here in Detroit. We’re thrilled to have him spearheading the kitchen at Basan,” said Giacomino.

Lees, a Minnesota native, has traveled the world cooking and exploring, with notable stops in Alaska, Italy and Japan. He describes his cooking style as “simple and technique driven” and has a special spot in his heart for cooking seafood as it’s a labor of love and care.

Lees says that guests of Basan will experience cutting edge food, drinks and service. “The food is going to be simple, yet edgy: flavors you have never had before,” said Lees.

Basan, located in the newly restored Eddystone, will feature staple drinks and dishes, in addition to continual evolution and additions to the menu.

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