Tonight will be the last time you can get Branon Mason to personally prepare his chicken Marsala, shrimp boscaiola, or smoked chicken ravioli as executive chef at Ciao Bella Italian Grill. Mason, who has been with Ciao Bella for 17 years, is leaving after dinner service July 30th at the restaurant at 5101 Sanderlin Avenue Number One in Sanderlin Centre.
His “quality of life needed to change,” says Mason, 41, who says it’s been “nothing but nights and weekends” since he began.
“I wanted to have a career where I can also benefit from being an executive chef, but also move up and in a more corporate role while also working on my art, my creative outlet.”
He and Akil Davis, a former Memphian and a longtime friend who has been living in New York City, are going to open Once in a Blue Moon Supper Club.
It won’t be a brick-and-mortar building, a least for now, but, rather, “an immersive event that incorporates performance, such as singing, dance, spoken word, all while combining whatever theme that we decided to put out.”
Blue Moon, which will feature food prepared by Mason and cocktails during the three-hour-or-so event, is “like a catered show. More of a showcase of talent that’s local.”
It will be an event that travels to various locations that have a kitchen. “We don’t have a residency yet.”
The first Blue Moon event is slated to take place in late fall, Mason says.
It was “extremely difficult to leave” Ciao Bella, Mason says. “I’ve been attached to the Tashie family. David, Judd, and the late Paul Tashie. We’ve gotten really close over the years.”
And, he says, “They brought me in without any management experience. They saw how eager I was to become a chef. They put a lot of faith in me. That’s the reason I’m able to do what I’m doing now.”
Mason never went to culinary school. Instead it was “books and internet.” But, he says, “I was able to learn tons and tons of things working with Ciao.”
In addition to Blue Moon, Mason is taking the executive chef position at Robin Wood Resort in Bartlett. The luxury retirement community is a nationwide organization with more than 60 properties, Mason says. “This provides me with weekends and evenings off. And it’s a more controlled environment.”
Mason will be sad to leave his regular Ciao Bella customers. “A lot of my reputation comes with just having great clients. That’s how the reputation grows. I’ve got good people that come in and eat with me. And it’s been a wonderful, wonderful time.”