Empowering Culinary Visionaries to Succeed
From kitchen operations to business strategy, Avenue Gray helps restaurant owners master every element of their craft and achieve lasting success.
Grow and Refine your Culinary Vision
From menu development to business strategy, Avenue Gray helps operators identify and hone the tools that will drive their culinary program's success.
Administrative
"For every minute spent organizing, an hour is earned"
- Benjamin Frankin
Avenue Gray will set your operation up for success through documented systems, complete training manuals, and measurable metrics for your management team.
The Avenue Gray Approach
Hands-On Collaboration for Every BOH Operation
From menu development to cost optimization, Avenue Gray works with you to create exciting, intelligent, and sustainable culinary programs.
Menu Development
A great menu defines your brand and creates an ever lasting impression.
Whether creating your menu or guiding you into elevating your new menu, Avenue Gray will equip you with the fundamentals needed to develop your own dishes.
Operational
Your team is your most effective tool to achieve success.
Avenue Gray assists in hiring, scheduling, and training your staff to ensure good habits are created and efficient kitchen culture is fostered.
Cost Optimization
This is a tough business. So without profits, what's the point?
Avenue Gray will curate a custom infrastructure for your BOH operation designed specifically to maximize your bottom line.
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About Brian: FROM LINE TO LEADERSHIP
Brian Nasajon, a Miami native, was raised in a family where food and culinary arts were central. Initially having earned a Bachelor's Degree in Philosophy at New York University, Brian discovered his calling in the kitchen during an apprenticeship under acclaimed chef Joshua Capon at Lure Fishbar in Manhattan.
Returning to Miami in 2009, Brian began working at the critically acclaimed restaurant Wish at The Hotel of South Beach where he had become the restaurant’s Chef de Cuisine by 2011.
Later in 2011, Brian joined SUSHISAMBA as Executive Sous Chef at their Miami Beach location, and soon after became the Executive Chef for both SUSHISAMBA locations in Coral Gables and Miami Beach, taking the helm of two multi million dollar operations.
In 2014 Brian took on the endeavor of opening his own restaurant, Beaker & Gray, and award winning cocktail bar, The Sylvester. His focus is on an ingredient-driven menu and global dishes with unique spins. Beaker & Gray continued on to be a pioneer in establishing the culinary culture in Miami, contributing significantly to the city's dining scene. Beaker & Gray has since been recognized as one of Miami’s best restaurants, earned prestigious accolades, and has left an indelible mark on Miami’s hospitality scene.
About Chef Brian
Brian Nasajon, a Miami native, was raised in a family where food and culinary arts were central. Initially having earned a Bachelor's Degree in Philosophy at New York University, Brian discovered his calling in the kitchen during an apprenticeship under acclaimed chef Joshua Capon at Lure Fishbar in Manhattan.
Returning to Miami in 2009, Brian began working at the critically acclaimed restaurant Wish at The Hotel of South Beach where he had become the restaurant’s Chef de Cuisine by 2011.
Later in 2011, Brian joined SUSHISAMBA as Executive Sous Chef at their Miami Beach location, and soon after became the Executive Chef for both SUSHISAMBA locations in Coral Gables and Miami Beach, taking the helm of two multi million dollar operations.
In 2014 Brian took on the endeavor of opening his own restaurant, Beaker & Gray, and award winning cocktail bar, The Sylvester. His focus is on an ingredient-driven menu and global dishes with unique spins. Beaker & Gray continued on to be a pioneer in establishing the culinary culture in Miami, contributing significantly to the city's dining scene. Beaker & Gray has since been recognized as one of Miami’s best restaurants, earned prestigious accolades, and has left an indelible mark on Miami’s hospitality scene.
Brian Nasajon, a Miami native, was raised in a family where food and culinary arts were central. Initially having earned a Bachelor's Degree in Philosophy at New York University, Brian discovered his calling in the kitchen during an apprenticeship under acclaimed chef Joshua Capon at Lure Fishbar in Manhattan.
Returning to Miami in 2009, Brian began working at the critically acclaimed restaurant Wish at The Hotel of South Beach where he had become the restaurant’s Chef de Cuisine by 2011.
Later in 2011, Brian joined SUSHISAMBA as Executive Sous Chef at their Miami Beach location, and soon after became the Executive Chef for both SUSHISAMBA locations in Coral Gables and Miami Beach, taking the helm of two multi million dollar operations.
In 2014 Brian took on the endeavor of opening his own restaurant, Beaker & Gray, and award winning cocktail bar, The Sylvester. His focus is on an ingredient-driven menu and global dishes with unique spins. Beaker & Gray continued on to be a pioneer in establishing the culinary culture in Miami, contributing significantly to the city's dining scene. Beaker & Gray has since been recognized as one of Miami’s best restaurants, earned prestigious accolades, and has left an indelible mark on Miami’s hospitality scene.
SUCCESS STORIES
Mottai
Partnering with Chef Brian Nasajon as our consulting chef has been invaluable. Brian brings a rare combination of creativity, technical mastery, and real-world operational insight. He listens, understands the brand’s goals, and translates them into dishes and systems that are both innovative and executable. His guidance elevated our menu, improved kitchen processes, and inspired the entire team.
Liliam Ma
Greenstreet Cafe
We have been working with Brian Nasajon from Avenue Gray for over two years, and his impact has been tremendous. His combined front-of-house and back-of-house experience has brought new life to our menu, improved our operations, and helped us integrate new platforms to better control food costs and increase online sales.
Brian’s background as an operator, chef, and owner allows him to blend seamlessly with the team and understand the challenges from every angle. At the end of the day, a significant part of our improved profitability is due to his contributions.
We highly recommend Avenue Gray and are fully available to provide additional information.
Sylvano Bignon
Sugarcane Bar & Grill
From day one, Chef Brian was an absolute pleasure to work with. He brought a perfect blend of professionalism, creativity, and calm leadership to our team. His culinary expertise is exceptional, and whether he was refining menu concepts, optimizing kitchen workflows, or training staff, Chef Brian approached every challenge with thoughtfulness and precision.
He has a remarkable talent for developing dishes that are both innovative and accessible, consistently elevating the dining experience for our guests. Beyond his technical skills, Chef Brian is reliable, supportive, and genuinely invested in the success of the entire team.
Any organization would be fortunate to partner with him.
Michelle Saavedra
Schedule Your Call
305-502-2162