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 young boy, 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.” Be that as it may, he was pursuing a degree in Philosophy at New York University when he embraced kitchen life. Right after graduating, he
decided to leave the academic world to begin his true vocation.

Now, backed by the support of his family, Nasajon has embrace a role as chef/owner of Beaker & Gray. With complete creative control, Nasajon’s vision is to offer diners a “tapas-style” global ingredients-driven menu that will elevate dishes giving them a unique spin in a fun, approachable environment. In its first year of operations, Beaker Gray received 3.5/4 stars from the Miami Herald and was featured as one of Miami’s top 10 restaurants. Nasajon participates in the SOBE Wine and Food Festival where he won Swine & Wine back to back in 2016 and 2017.