JOIN US FOR A FESTIVE SANTA'S BRUNCH →

JOIN US FOR A FESTIVE SANTA'S BRUNCH →

JOIN US FOR A FESTIVE SANTA'S BRUNCH →

Our Story

Two chefs behind the kitchen counter

Locally renowned, Colombian-born chef Edgar Caro and co-owner Antonio Mata share a passion for South America's rich culinary traditions.

Chef cutting red bell peppers
Bartender serving cocktail
Chef handmaking pasta
A bartender pouring liquor into a shot glass
Chef cutting red bell peppers
Bartender serving cocktail
Chef handmaking pasta
A bartender pouring liquor into a shot glass

By bringing together the asado culture of Colombia, Brazil, and Argentina, they have created Brasa, a South American steakhouse.

Across South America, the traditional use of open-fire cooking is prevalent. Yet, each country has its own unique flavors, ingredients, and cooking techniques that contribute to a diverse culinary landscape.

At Brasa, we aim to offer authentic, traditional experiences with various flavors and textures in a refined atmosphere, making the experience more exciting, vibrant, and satiating. Following the practices learned from his grandfather, who owned a butcher shop, Edgar leans heavily on the culinary influences of his childhood.

A menu crafted from the dishes of different countries, Brasa showcases specialty Prime cuts of meat, including Wagyu, whole fish, double-cut pork chops, and whole chicken. A modern, dry-aging process that uses Himalayan salt and live fire cooking is at the center of Brasa’s celebration of South American cultures.

MEET
THE
TEAM

Portrait of a woman standing at a bar
Portrait of a woman standing at a bar

EDGAR CARO

Chef & Owner

Born and raised in Cartagena, Columbia, Chef Edgar Caro grew up in a culture deeply rooted in its cuisine. Family gatherings revolved around food—lunch at Grandma’s and traditional Sunday asados. Meat, directly from his grandfather’s (his abuelo’s) butcher shop, La Italiana, was at the center of every meal. Caro would spend each Sunday with his abuelo buying ingredients for the week’s meals—fresh produce directly from the farm and fresh-caught seafood and meat from the markets. Finding only the best and freshest ingredients was a delight for Caro as a child. He gained a deep passion for food and the foundation of entrepreneurship from his time with his abuelo.

READ MORE

Portrait of a woman standing at a bar

EDGAR CARO

Chef & Owner

Born and raised in Cartagena, Columbia, Chef Edgar Caro grew up in a culture deeply rooted in its cuisine. Family gatherings revolved around food—lunch at Grandma’s and traditional Sunday asados. Meat, directly from his grandfather’s (his abuelo’s) butcher shop, La Italiana, was at the center of every meal. Caro would spend each Sunday with his abuelo buying ingredients for the week’s meals—fresh produce directly from the farm and fresh-caught seafood and meat from the markets. Finding only the best and freshest ingredients was a delight for Caro as a child. He gained a deep passion for food and the foundation of entrepreneurship from his time with his abuelo.

READ MORE

Portrait of a man stirring a pan
Portrait of a man stirring a pan

ANTONIO MATA

Owner & Head of Operations

Antonio Mata was born in El Salvador, but when deciding where to attend college, he fell in love with the hospitality, food, and culture of New Orleans. He ultimately moved to New Orleans and earned Bachelor’s and Master's degrees in Business Administration from the University of New Orleans. Having experience in restaurants, working every aspect, from dishwasher to server to bartender, Mata was intrigued by the business of the restaurant industry. He and his college friend Edgar Caro talked about opening a restaurant for two years. Fifteen days after graduation, he and Caro signed the lease on their first restaurant together, Basin Seafood on Magazine Street. Mata unabashedly admits he’s “the numbers guy,” and in 2017, they opened Brasa in Old Metairie, followed by Zocalo in 2018. Mata is married to Michelle, and they have one son together. He works every day to build a legacy for his family because family comes first.

Portrait of a man stirring a pan

ANTONIO MATA

Owner & Head of Operations

Antonio Mata was born in El Salvador, but when deciding where to attend college, he fell in love with the hospitality, food, and culture of New Orleans. He ultimately moved to New Orleans and earned Bachelor’s and Master's degrees in Business Administration from the University of New Orleans. Having experience in restaurants, working every aspect, from dishwasher to server to bartender, Mata was intrigued by the business of the restaurant industry. He and his college friend Edgar Caro talked about opening a restaurant for two years. Fifteen days after graduation, he and Caro signed the lease on their first restaurant together, Basin Seafood on Magazine Street. Mata unabashedly admits he’s “the numbers guy,” and in 2017, they opened Brasa in Old Metairie, followed by Zocalo in 2018. Mata is married to Michelle, and they have one son together. He works every day to build a legacy for his family because family comes first.

Completing a plate on a wood cutting board
Macro shot of an orange peel being placed on a cocktail
Dark and moody shot of a cocktail sitting on a bar
A man hand-making pasta
Completing a plate on a wood cutting board
Macro shot of an orange peel being placed on a cocktail
Dark and moody shot of a cocktail sitting on a bar
A man hand-making pasta