Years of Participation
In 2017, Brett moved to New York City, NY, where he found his love for Mexico’s authentic, regional cuisine, spending time at some of the city’s most loved cocinas, including Dos Caminos, Empellón, and Claro, a Michelin starred restaurant specializing in Oaxacan plates. Captivated by the traditional methodologies, rustic techniques, and a “bit of old school soul,” Brett was hooked. He went on to serve as the Executive Chef of Casa Pública in Williamsburg, Brooklyn before relocating to Charleston, SC to open and helm the kitchen at Maya in 2021. At Maya, Brett’s approach is guided by age old traditions and staying true to the craft to take guests on a journey through Mexico through its food and culture. Utilizing a traditional nixtamalization process, an in-house masa program will provide freshly made masa to be transformed into chips, tortillas, and other truly authentic dishes. Pulling inspiration from various regions in Mexico, every dish, from tacos served on housemade tortillas to ceviches, is created to tell a story and provide a sense of place.