BESA, downtown Detroit’s Adriatic-inspired dining destination, has named Chef Brady Kelley as its new executive chef, ushering in a new era for the restaurant’s culinary program with a refined and approachable dinner menu centered around two distinct categories: small plates and large plates.
The announcement also coincides with BESA’s continued expansion of its guest experience through several new weekly offerings, including a soon-to-launch Thursday Date Night series featuring a curated prix-fixe menu for couples, a monthly Sunday ticketed tasting experience with limited seating, and an ongoing weekly happy hour program.
A graduate of Schoolcraft College’s Culinary Arts program, Kelley brings an elevated approach to modern dining. His cooking philosophy emphasizes seasonal ingredients, disciplined technique and memorable guest experiences rooted in hospitality and precision.
At just 25 years old, Kelley opened his first restaurant in Ann Arbor’s Old West Side, quickly earning statewide recognition as one of Michigan’s standout new dining destinations for its creativity and distinct culinary identity.
“At BESA, I want our food to be more than just an experience — I want it to feel like a true meal,” says Kelley. “Our dishes are rooted in warmth, generosity, and comfort, reflecting the hospitality of the Mediterranean in a way that feels welcoming and genuine. My hope is that every guest feels cared for, connected, and eager to return.”
BESA Managing Partner Gerti Begaj says, “Chef Brady brings an incredible level of creativity, discipline and vision to BESA. BESA has always been about creating an experience that feels special from the moment guests walk through the door and with Chef Brady leading the kitchen, we’re entering an exciting new chapter that combines refined culinary execution with the elevated hospitality our guests have come to expect.”
The refreshed menu showcases bold flavors and refined presentations through dishes such as Seared Halloumi with shredded beets, cashews and kalamata compote; Mini Gyros featuring lamb and wagyu gyro meat with spicy feta whip; and Pulled Lamb Shoulder served with brown butter hummus and pomegranate reduction.
On the Large Plates side, guests can expect standout offerings including Crab and Saffron Rissoto, Grilled Trout, Pasta Trapanese, Lamb Chops and the Ribeye.
