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Sed ut perspiciatis unde.
SubscribeWe’re excited to introduce you to the always interesting and insightful James Leger. We hope you’ll enjoy our conversation with James below.
James, appreciate you joining us today. We’d love to go back in time and hear the story of how you came up with the name of your brand?
I worked at a place called Tia Pol in New York that changed my world about food and eating in general. It was a Spanish tapas bar that taught me a new way to dine. The naming of anything that’s going to be set in stone is hard. I knew I had to get something that summed me up and what I do with my supper club. And it kind of just came to me, The Baserri Experiment. Baserri means farmhouse in Basque, so with this said I live and be the seasonsw. It’s about hearth and home and becoming taken care of. And, it captures the innovation I try to bring to my menus and the experience I hope to create for my guests. I create menus based around the farmers markets and local purveyors and present it in a unique and unexpected environment.
As always, we appreciate you sharing your insights and we’ve got a few more questions for you, but before we get to all of that can you take a minute to introduce yourself and give our readers some of your back background and context?
I have been a chef for 16 years now and no plan on stopping. Eleven of those were in New York city where I became the chef and person I am today.
While in New York i got to cook alongside some some chefs I am truly grateful to have worked with. chef T.J. Steele and chef Jarett Appell. These two brought imagination, creativity and structure to my life. Forever thankful. Im a native Californian, so moving to Los Angeles was a bit of a homecoming. Having friends and family, flourishing farmers markets, its just the right place for me and my family. The move has opened me up to be innovative and unique in the culinary world. Being in this incredibly creative environment that is LA enabled me to hatch the idea for “The Baserri Experiment” and I have to say, I’m really proud of what we’ve accomplished so far. It represents the culmination of my creative and entrepreneurial aspirations. From our supper club experiences to catering private events, each gathering is an opportunity to share my passion for providing guests an unforgettable evening centered around elevated Spanish tapas with a unique and personal touch. we are a bespoke supper club experience centered around seasonal farmer’s market produce and responsibly sourced meat and seafood that offers a meticulously curated, multi-course Spanish dinner for my guests. At my table are old friends, new friends and a community built around enjoying life and the joy and connection that good food can bring.
Have you ever had to pivot?
Yes! I had lost my job and didn’t know what to do. I felt lost. One thing was constant, however, I loved cooking for people. I loved making people happy and comfortable and joyful through food. So, I started thinking about what my next chapter might be. And with my wife’s support — not just emotionally, but as an essential part of The Baserri Experiment (she’s our “front-of-house” and the person who first welcomes our guests — we started doing supper clubs! The supper club started adding catering and then personal chef. the way we had to pivot to become what we are today is something I couldn’t be more thankful for. a blessing in disguise as they say. Friends wanted help. Clients became regulars. the community built from this passion project is also the heart of what “The Baserri Experiment” is all about. I’ve transitioned from being overworked to embracing a role where I can personally interact and show what the dining experience is all about.
Where do you think you get most of your clients from?
Word of mouth has been my biggest ally on this journey. The authenticity and trust built with clients hold immense weight and credibility, especially when they recommend me to their friends and family. There’s truly nothing quite like the power of word of mouth.
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