About
About Nafasi
At Nafasi Catering, our mission is to provide the Baltimore area with healthy and innovative fare, fostering local growth through an inclusive environment centered on sustainable food and community fellowship.
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We envision a future where honesty, integrity, and transparency guide all our interactions with stakeholders. By focusing on customer satisfaction and unwavering quality, we aim to inspire positive community transformations through mindful dining, accessibility, and engagement. Our commitment is to create a healthier, more sustainable future that resonates locally and contributes globally.
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Meet Chef Maynard
Chef Maynard McMillan believes that sustainable cooking and showcasing nature’s bounty are vital to creating mind-blowing culinary experiences. Drawing from his Trinidadian-American roots and experiences with Japanese cuisine at notable fine dining establishments like Zuma in New York and The Source by Wolfgang Puck in Washington, DC, Chef Maynard crafts dishes that are both innovative and deeply rooted in tradition.
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From a young age, Chef Maynard was passionate about cooking, eagerly participating in family gatherings by helping with tasks like cutting celery for Thanksgiving stuffing or mixing batter for his grandmother’s famous Homemade Rainbow Cake. After attending Morehouse College and a brief stint in the US Navy, he pursued his culinary education at The Art Institute of Washington, graduating in 2013.
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Post-graduation, Chef Maynard honed his skills in New York City at the renowned Aquagrill and Zuma. He later returned to DC to work at The Source by Wolfgang Puck, where he spent four years. His experience in Japanese fine dining fostered a deep respect for the Japanese practice of honoring and respecting ingredients, a philosophy that continues to inspire his culinary practices and menu creation.
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Chef Maynard has developed a wide array of skills and techniques throughout his career and is now the Owner and Executive Chef of Nafasi Catering. Launched in October 2020 during the height of COVID, Nafasi has grown into an upscale catering company based in Baltimore. Chef Maynard participates in weekly local farmers markets and caters private events, bringing his unique culinary vision to a wider audience. When away from the kitchen, he enjoys watching historical documentaries and researching food history.