Damon Brasch: Owner/Chef of Green New American Vegetarian and Nami

Damon Brasch, chef/owner of Green New American Vegetarian and Nami in Phoenix, photographed at Green in Phoenix, by Nicki Escudero

Damon Brasch, chef/owner of Green New American Vegetarian and Nami in Phoenix, photographed at Green in Phoenix, by Nicki Escudero

Damon Brasch
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Local vegans and vegetarians can still enjoy mouthwatering buffalo wings, addictive crab puffs and decadently sweet frozen desserts. Thanks to Green New American Vegetarian and Nami vegan pastry and soft serve, meat- and dairy-filled favorites have been reborn, no animal products required. Since 2006, chef/owner Damon Brasch has brought the Valley his vegan specialties, with Tempe and Phoenix locations of vegan restaurant Green, and vegan dessert/brunch spot Nami in Phoenix, which serves doughnuts and soy soft serve with a variety of mix-ins.

Brasch, a 40-year-old Phoenix resident originally from the Chicago area, is a self-trained chef who whips up tasty daily vegetarian specials at Green, such as fish tacos, and he has a cookbook in the works. He also has a restaurant consulting business, Brasch Concepts. Catch him at the Devoured Phoenix Culinary Festival Sunday, March 2, and read on for more about his journey as a Phoenix leader in vegan cuisine. Plus, scroll down to watch him name five of his favorite reasons for loving living in the Valley.

What brought you to Arizona?

I came to Arizona from the Chicago area with my family because of my dad’s job in 1992. We needed a fresh start, and Arizona seemed like a really great place. We had visited a couple times, and we thought we could start new. We were able to, which is what’s so great about Arizona. Continue reading