Benjamin Nasberg – A Modern Leader Shaping Hospitality’s Future

Benjamin Nasberg didn’t plan to become a CEO. He grew up in Winnipeg, Manitoba – surrounded by family, hockey, and the kind of small-community values that teach you to work hard and care for others. “I’ve always been driven by people,” he says. “Whether it’s family, a team, or a business – success comes from connection.”

His first job was in a restaurant at 16. It wasn’t glamorous, but it sparked something lasting. “You learn quickly that the restaurant business is about so much more than food,” Nasberg recalls. “It’s about how you make people feel – that energy when a room is alive.”

Those early lessons, mixed with curiosity and discipline, would become the foundation for his career. After graduating as valedictorian from Shaftesbury High School and earning a Bachelor of Science from the University of Manitoba, he was ready for his next challenge.

Building Carbone Restaurant Group

In 2011, two friends approached Nasberg with an opportunity to help run a small Italian restaurant called Carbone. “They asked if I wanted in as a managing partner,” he says. “I was young, and I didn’t have all the answers, but I believed in the idea.”

That belief paid off. Within four years, Nasberg helped expand Carbone Restaurant Group from one location to four. He also launched new ventures – a nightclub, a sports bar, and an events company – all while refining Carbone’s core concept of community-driven dining.

“Our goal was always simple,” he explains. “Make every space feel like it belongs to the people who walk through the door.”

As CEO today, Nasberg leads a growing team across North America, focusing on scaling the business with integrity. “Growth is exciting, but it only matters if the culture grows with it,” he says. “You can’t build a lasting brand without building a strong team.”

Turning big ideas into action

Nasberg’s success isn’t just in expansion – it’s in turning ideas into impact. One of his biggest initiatives, the Restaurant Emergency Support Fund (RESF), was born during the pandemic.

“I saw two problems happening at once,” he explains. “Restaurants were struggling to stay open, and food banks were running out of supplies. So I thought – why not connect the two?”

The RESF, created in partnership with S.S.C.O.P.E. Inc. and local charities, bought meals from independent restaurants and donated them to people in need. The result? Tens of thousands of meals served, and countless small businesses supported.

“It wasn’t complicated,” Nasberg says. “It was common sense – help restaurants by letting them help others.”

Investing in people and purpose

Beyond business, Nasberg has made education and community support part of his mission. He co-founded the Westland–Carbone Culinary Scholarship, which funds students from Winnipeg studying culinary arts at Red River College. “We wanted to give young chefs a real shot,” he says. “Someone gave me a chance once – now it’s my turn.”

He’s also helped sponsor programs like KidSport Manitoba, which helps kids access sports, and Coats for Kids, providing warm clothing during harsh winters.

“Not everyone starts with the same opportunities,” he reflects. “If you’re in a position to make things easier for someone else – why wouldn’t you?”

These efforts have earned Nasberg recognition beyond his business achievements, including being named one of the Business Elite Awards’ Top Entrepreneurs Under 40. But for him, it’s not about titles. “Awards are nice,” he says, “but what matters most is doing something meaningful with what you’ve built.”

Lessons in leadership

Nasberg’s leadership style is grounded in empathy and experience. Having worked nearly every restaurant role himself, he understands the challenges his teams face. “You can’t manage from the sidelines,” he says. “You have to know what it feels like to be in the kitchen on a Friday night, or on the floor when it’s packed. That’s how you earn trust.”

He believes that good leadership starts with consistency. “You don’t need to have all the answers,” he says. “But you do need to show up, listen, and keep your word. That’s how culture is built – one day at a time.”

Looking ahead: Innovation with heart

As Carbone Restaurant Group continues to grow, Nasberg is focused on innovation that strengthens both business and community. “The future of hospitality isn’t just about technology or design – it’s about purpose,” he explains. “People want to feel good about where they eat and who they support.”

He sees opportunity in balancing progress with values. “I love big ideas,” he says. “But the best ideas are the ones that help people – customers, employees, or the community. That’s what lasts.”

A leader who builds by example

Benjamin Nasberg’s story is one of quiet ambition and clear intention. From his early days washing dishes to leading a growing hospitality group, his path shows how curiosity and compassion can drive both business success and social good.

“I’ve never believed in shortcuts,” he says. “Everything meaningful takes time. But if you stay true to your values – and the people around you – you’ll always move in the right direction.”