New Chef at Basan

Basan, tucked neatly into the ground floor of Detroit’s historic Eddystone building and a mere stone’s throw from Little Caesars Arena, opened in November of ‘22. Recently, the izakaya-style restaurant announced that Chef Connor Maxwell-McCabe stepped into the role of executive chef. Originally from Wisconsin, and now proud to call Wayne, MI home, Maxwell-McCabe’s path to the kitchen has been anything but conventional. Before pursuing his culinary career, he studied metallurgical engineering, applied and computational mathematics, and computer Science. Ultimately, his passion for cooking led him to earn an associate’s degree in culinary arts from Henry Ford College and he hasn’t looked back since. In his new role, Connor is eager to embrace the many challenges of leading a kitchen — from the precision of cost control to maintaining the highest standards in food and service. Above all, Maxwell-McCabe claims his favorite part of the work is the people: collaborating with the talented Basan team and connecting with guests, especially at the Chef’s Counter, where he finds joy in watching that first-bite reaction. Basan serves up Japanese-inspired dishes, including bao buns, skewers, small plates, large plates sweets and inventive cocktails. Basan is open seven days a week, for dinner and cocktails in both its main dining room and expansive lounge. 2703 Park Avenue, Detroit basandetroit.com