From an early age Chef and Co-owner Todd Uhlir has always loved cooking. Like many great chefs before him, Chef Todd learned his initial craft helping his mother make his now famous Rosie’s Meatballs (they were just meatballs back then).
This love for cooking never died down, and after a couple of part-time jobs Chef Todd decided to enroll in culinary school. From there he earned his apprenticeship before moving onto his first professional position at a popular chain restaurant. After a short stint there, Todd moved onto bigger and better things working at a country club, where the concept for Basil’s On Market began.
Chef Todd’s rise through the culinary profession gave him an extensive background dealing with everything from casual bar food to five-star level food. This experience inspired the diverse menu at Basil’s, with everything from hometown classics like Rosie’s Meatballs and Buttermilk Fried Chicken, to ample fine dining choices like Shrimp & Chicken Rockefeller and Cajun Seared Sea Bass.
Jeff Finkelstein started in the restaurant business managing national chain restaurants and always wanted to open his own restaurant. As he fell in love with the restaurant business and began thinking he wanted his place to be a spot where people could come as they are and eat what they like.
Jeff lives in Springboro with his wife and kids. He always enjoyed dining at restaurants that were grounded in a concept of comfort. Whether he wanted to enjoy date night with his wife, or a nice family meal with his whole family, a great restaurant should be able to do both! From fun kids finger food to a nice steak, he wanted everyone to be “at home” at the table.