Benjamin Nasberg: Building a New Era in Restaurant Leadership

From Hockey Rinks to the Boardroom

Benjamin Nasberg grew up in Winnipeg, Manitoba — a city that shaped both his work ethic and his outlook on leadership. “I started working in restaurants when I was 16,” he recalls. “It wasn’t glamorous, but it taught me everything about people — teamwork, patience, and the power of showing up every day.”

Those early years, split between school, hockey, and shifts in local restaurants, built the foundation for what would become a career defined by focus and growth. After graduating as valedictorian from Shaftesbury High School and earning his Bachelor of Science from the University of Manitoba, Nasberg didn’t take the traditional corporate path. He followed his instincts — and they led him to the restaurant world.

Founding Carbone Restaurant Group

In 2011, two friends approached him with an idea: join them as the managing partner of a small restaurant called Carbone. The opportunity came with risk, but Nasberg saw potential. “We had one location, a simple concept, and a shared vision,” he says. “I knew if we could build a strong culture, everything else would follow.”

Under his leadership, Carbone Restaurant Group expanded from one restaurant to four within four years. The growth wasn’t just about adding locations — it was about creating experiences. “Restaurants aren’t just about food,” he explains. “They’re about community. When you walk into a place and it feels alive, that’s what keeps people coming back.”

Along the way, Nasberg launched a nightclub, a sports bar, and an events company — each with its own identity but united by one mission: to bring people together through hospitality and design.

Leading Through Innovation

As CEO of Carbone Restaurant Group today, Benjamin Nasberg continues to lead with innovation and purpose. “The restaurant industry is about constant evolution,” he says. “You can’t rely on what worked last year. You have to anticipate what people want before they even know they want it.”

That philosophy has guided his approach to expansion and franchising. Rather than focusing solely on growth, Nasberg prioritizes brand integrity and sustainability. “Scaling is easy if you’re only chasing numbers,” he adds. “But if you want to build something lasting, you have to scale your culture, too.”

This mindset — equal parts entrepreneurial and empathetic — has earned him recognition among Canada’s next generation of business leaders. He was honored at the Business Elite Awards as an exceptional entrepreneur under 40, a milestone that underscores his leadership in both business and community impact.

Giving Back to the Community

Nasberg’s leadership extends beyond the boardroom. During the height of the pandemic, he founded the Restaurant Emergency Support Fund (RESF) — an initiative that bought meals from local restaurants and delivered them to food banks and shelters. The program partnered with S.S.C.O.P.E. Inc. and other charities, serving tens of thousands of meals to those in need.

“The goal was simple,” he says. “Help restaurants stay open while helping people who needed food. It was a win-win.”

He also co-created the Westland-Carbone Culinary Scholarship in partnership with the Westland Foundation and restaurateur Mario Carbone. The scholarship supports Winnipeg students pursuing culinary arts at Red River College. “Education opens doors,” Nasberg explains. “We wanted to give young people in our community the same kind of chance we had — to dream big and build something meaningful.”

In addition, he helped develop sponsorships for KidSport Manitoba and Coats for Kids, two programs that provide sports opportunities and winter clothing for children in need. “I’ve always believed leadership isn’t just about profit,” he says. “It’s about responsibility.”

A Philosophy Rooted in People

At the core of Nasberg’s leadership philosophy is a focus on people — both employees and customers. “I’ve worked every job in a restaurant — from dishwasher to CEO,” he says. “That perspective keeps me grounded. You can’t lead from an office if you don’t understand what it takes to run the floor.”

He emphasizes empathy and communication as the keys to effective leadership. “You can’t fake culture,” he adds. “If you want people to care about the company, they have to feel that the company cares about them.”

His approach to business blends intuition with structure — a balance he credits to his years growing up around family and sport. “Hockey taught me discipline,” Nasberg says. “You win as a team or you don’t win at all.”

Looking Ahead

As Carbone Restaurant Group continues to expand across North America, Nasberg remains focused on sustainable growth and innovation. “We’re building more than restaurants,” he says. “We’re building spaces where people connect, where memories happen.”

His long-term vision includes exploring real estate development and continuing to create community-driven business models that merge purpose with profit. “The best ideas come from solving real problems,” he reflects. “If your business helps people — employees, customers, or your community — that’s success.”

Benjamin Nasberg’s journey from a teenage restaurant worker to CEO shows how vision and humility can coexist in leadership. His story isn’t just about scaling a company — it’s about redefining what growth means in today’s world.

“Leadership,” he says, “isn’t about being the loudest voice in the room. It’s about being the most consistent. Every day, you show up, you build trust, and you keep going. That’s how you grow something real.”

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