"A Taste of the Adriatic Experience"
Imagine a light breeze overpassing the Adriatic Sea coupled with fresh mediterranean vegetables, olive trees, citrus, grains and various cheeses. Our restaurant experience will fulfill this by bringing you closer by each bite of our authentic dishes.
Come join us to get a taste of the Adriatic experience.
BRADY KELLEY
Executive ChefA graduate of Schoolcraft College’s Culinary Arts program, Chef Brady brings a thoughtful, refined approach to modern dining, shaped by years of experience in some of Michigan’s most respected kitchens. His cooking is driven by a deep respect for seasonal ingredients, disciplined technique, and a commitment to creating memorable, guest-centered experiences.
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At just twenty-five, he opened his first restaurant in Ann Arbor’s Old West Side. The concept quickly gained statewide recognition as one of Michigan’s standout new dining destinations, praised for its creativity, precision, and distinct point of view.
Now back in Detroit, Chef Brady leads the kitchen at Besa, where he continues to evolve his culinary voice. His menus reflect a balance of innovation and restraint—highlighting bold flavors, elegant presentation, and a clear sense of identity. At Besa, he is dedicated to delivering a dining experience that is both elevated and approachable, rooted in quality, hospitality, and a passion for the craft.
GERTI BEGAJ
Managing PartnerGerti Begaj moved to Detroit at the age of 18 to pursue a career in mechanical engineering, and while attending Wayne State University, he was hired by Mario Camaj as a server assistant at Tallulah Wine Bar & Bistro in Birmingham, where he discovered his love for fine dining.
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Mario saw innate talent in Gerti, and became a mentor to him, supporting and advancing his knowledge of food, wine and the hospitality industry. Within two years, Gerti had earned a promotion to floor manager of Tallulah, and in 2016, Mario approached him with the opportunity to partner in opening BESA. Gerti now strives to create an unforgettable dining experience for guests at BESA through his passion for service and unique approach to fine dining.
MARIO CAMAJ
Managing PartnerMario’s professional journey began as a server assistant under acclaimed Detroit restaurateur Joe Vicari, where he discovered his passion for service and hospitality.
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In 2009, his talent caught the eye of restaurateur and sommelier Mindy Lopus, who recruited him to work at Birmingham’s Tallulah Wine Bar & Bistro. Mario was quickly promoted to manager and later helped Mindy open yet another local favorite, Bella Piatti. Mario purchased Tallulah from Mindy in 2013 and, under his leadership, turned it into one of the city’s most popular dining destinations. Mario now seeks to utilize his experience as a successful restaurateur and sommelier— honed on his family’s vineyard in Albania — to bring an exceptional and unique dining experience to guests at BESA.