A Miami native, Brian Nasajon was born into a family where a love of food and an appreciation of culinary arts were household values. Exposed to global flavors as a youngster, Nasajon’s favorite memories include observing his grandfather’s every move as he expertly grilled asado – a staple of any Uruguayan household. “We had chefs and serious cooks in the family,” says Nasajon of those early years. “Great food was the center of our lives, so it became almost instinctual for me as a kid. Later, it seemed obvious that cooking professionally would be my life.”
With that end in mind, he left college in New York to apprentice with chef Joshua Capon at the wildly popular Lure Fishbar in Manhattan. One week in and Nasajon knew the kitchen was truly where he belonged.
Nasajon returned to Miami 2009 where he got his first paying job as line cook at the critically acclaimed restaurant Wish at The Hotel of South Beach. Sharpening his skills on the job, he rose through the ranks to sous chef and then became Wish’s Chef de Cuisine in 2011. From there he became executive chef at both SushiSamba locations in Coral Gables and Miami Beach before becoming chef/owner of Wynwood’s Beaker & Gray. He partnered with chef Justin Flit to lead the Interactive Dinner at VeritageMiami in 2016 and we’re thrilled to have him back for our 25th anniversary year at the Farm to Fork brunch.
Photo credit Felipe Cuevas