Chef Jesus Alcelay knows food. He started cooking traditional Basque dishes when he was nine years old, learning alongside his mother Felisa in Oñati, Spain. He officially began his culinary career as a sous chef in San Sebastian, Spain when he was 18. Eventually he married an American and followed her to Boise, where he opened his first Basque restaurant. Once his kids were grown, Chef Alcelay returned to Spain and opened two American-themed restaurants. He has since returned to Boise to become executive chef at the Cottonwood Grille. Today he specializes in seasonal Northwest fare and farm-fresh wild game paired with fine wine. Of course, he has added his own specialty Basque dishes to the menu, including lamb shank and croquetas. Chef Alcelay’s tasty dishes are best enjoyed in our cozy dining room by the fire or on our river-front patio.
- Michele MiMi Bowman
- Tatiana Werya