NaFasi is a Baltimore catering studio where Trinidadian heritage meets Tokyo-trained discipline. Chef Maynard McMillan builds menus from one premise — that hospitality should feel inevitable, even when the room is plated for two hundred.
Weddings. Private dinners. Corporate gatherings. Cooking classes. Each menu is composed in residence with our clients, sourced from the farms and watermen we know by name, and brought to the table with a service team that grew up under the discipline of Zuma and Wolfgang Puck.
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26 S Arlington Ave, Baltimore, MD 21223
Wed–Sat · 11am–7pm
South Broadway at Aliceanna
Saturdays · 8am–1pm
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By appointment for tastings, drop-off, and pickup.
21223
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Morehouse College. A tour with the U.S. Navy. The Art Institute of Washington in 2013. Then Wolfgang Puck’s kitchen at The Source in DC, and Zuma in New York. In October 2020 — mid-pandemic, on his own terms — he opened NaFasi. The name is Swahili for “space,” or “opportunity.”
He cooks the food he grew up on, finished with the discipline he learned in fine dining: bone-in Trinidad curries with the precision of a Japanese chef, Maryland crab dressed in koji butter, lamb glazed in scotch bonnet over kabocha. It is food with a place of origin — and a kitchen that respects it.
Read the full story →“Maynard cooked for forty of our guests off a single-burner setup we threw at him last minute. Plates landed warm, courses landed on time, the lamb is still being talked about.”— Wedding host, Federal Hill · Spring 2025
“We’ve booked NaFasi for three quarterly off-sites running. The team always shows up early, the food shows up better than the brief, and our procurement team loves that they invoice net-30.”— Director of People, Baltimore startup · 2025
Tell us the date, the guest count, and the room. We’ll write you back inside one business day with a draft menu and a starting price.
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