Market Street chef Basista believes in culinary experiences for seniors


Chef Brandon Basista prepares a cantaloupe sorbet for a mid-morning snack at the Market Street Memory Care Residence in Viera.

photo by marc rhodes

Chef Brandon Basista believes that everyone deserves a quality dining experience. It’s what attracted him to the fine dining industry a decade ago, and also what prompted his missionary work running a farm-to-table program at an addiction rehabilitation facility. 

Recently, Basista was hired as the head chef at Market Street, a new memory care residential community located at 6845 Murrell Road in Viera.

“We try to meet every single resident where they are at, not where their diagnosis says they should be. We make our food program very person focused,” Basista said.

That personalized care and attention to detail is what Basista says drew him to the job in the first place. After serving people who were trying to rebuild their lives, Basista said he felt a calling of a different sort.

“I wanted to bring my 15 years of fine dining experience to these residents. Everyone deserves quality food. Our residents are paying to be here, so we need to provide them the best in everything, including meals,” he said.

Born in Atlanta, Basista moved to Vero Beach as a child. He says he always enjoyed cooking for his family and started cooking professionally at the age of 14. He graduated from Le Cordon Bleu culinary school in 2007. Immediately, he began working in fine dining establishments from Vero Beach to Orlando. 

For the past three years, he has lived in New Hampshire on a 360-acre farm that serves as a Christian residential treatment center for addiction. Basista created and executed menus for three meals per day and developed programs where the residents helped with farming and meal creation.

In his role at Market Street, Basista plans three meals per day for residents and also hosts a baking demonstration every weekday morning. Residents are invited to help create recipes from scratch and then partake in the end result.

Recently, the baking demo featured stretching mozzarella cheese. The exercise was sensory, encouraged fine motor skills, and also encouraged residents to focus on the instructions at hand.

“I’m excited to provide culinary experiences that residents can enjoy and play a role in creating,” Basista said. 

Market Street opened its doors to residents on Dec. 5. The facility can accommodate 64 residents — including some housing for married couples. The upscale facility features a “market street” area that looks like a downtown avenue. Residents are exposed to multi-sensory programming that includes musical performances, cultural arts and faith maintenance. 

For more information on what Market Street has to offer, go to