When Covid-19 swept through New York City, an unemployed PhD student in German Literature took an unconventional path: hosting underground fine dining experiences in empty apartments. Today, that same entrepreneur, Carlos Gasperi, helms one of Downtown Brooklyn’s most ambitious restaurants.
The journey from those clandestine dinners to a brick-and-mortar establishment reads like a culinary thriller. Carlos would rent vacant apartments from New Yorkers who had fled the city, transforming these temporary spaces into pop-up restaurants, with guests being notified of locations only hours before their reservation. Despite the logistical challenges—from appeasing suspicious neighbors to managing mobile refrigeration units—these underground dinners built a devoted following that would help shape Maison Sun‘s future.
These elements create a space where industrial precision meets artistic beauty.
The restaurant’s current home on 200-3 Schermerhorn Street found Carlos through a stroke of serendipity when local attorneys introduced him to the space. The location previously housed the original Chef’s Table at Brooklyn Fare, required extensive renovation. Carlos tackled this himself, maintaining complete independence in funding and ownership—a point of pride for this emerging restaurateur.
An intimate jewel box of a space, Maison Sun seats just seven diners at its nightly service. The interior reflects Carlos’ academic background in unexpected ways. Sterling silver and rose gold eggs aren’t mere decoration—they reference motifs of unity with nature from 19th-century German Romantic literature. A custom Pennine crystal chandelier suggesting sun and clouds floats above a vintage Molteni stove. These elements create a space where industrial precision meets artistic beauty.
A sample of Maison’s offerings. © Food Story Media LTD
Executive Chef Zhaojin Dai, whose Shanghai upbringing and Le Cordon Bleu training inform his approach, leads the kitchen after joining in February 2025. Prior to this role, he helped Jungsik achieve Three Michelin Stars as Executive Sous Chef and gained open kitchen experience at Restaurant Yuu. The menu reflects a multicultural perspective, offering modern French cuisine with Asian influences. Standout dishes include an egg custard with potato crumble and a celery velouté featuring two varieties of fish roe, including 22-year-aged royal caviar. The restaurant has also distinguished itself through an extensive Wagyu beef program, sourcing rare cuts from various Japanese prefectures. Complementing Chef Dai’s culinary vision is Pastry Chef Mary Grace Hardy from Newark, New Jersey, who brings nearly a decade of experience from prestigious programs including Kreuther’s Crafted Chocolates, Jungsik, and Saga.
The location of Maison Sun has proven ideal, as Carlos explains: “Most of our guests live within a one-mile radius, a lot of guests live in the residential buildings in Downtown Brooklyn and are looking for excellent dining options that tend to find us easily because we are normally less than five minutes walking distance.” And, as Carlos notes, “We find that the guests are much more friendly than the Manhattan crowd and much more appreciative of our presence.”
Carlos Gasperi
The space itself has a significance that Carlos values deeply: “It’s so important that this space has a history in fine dining in New York in general, there are so few spaces that exist like this in Brooklyn.” This legacy, combined with Downtown Brooklyn’s evolving culinary scene, positions Maison Sun at the intersection of history and innovation.
The wine program mirrors this commitment to personal connection. Rather than presenting customers with a simple list, Carlos focuses on wines from producers he knows personally and vineyards he has visited, primarily in classic French regions. This approach transforms wine selection from a transaction into a conversation about expectations and possibilities.
Looking ahead, Maison Sun aims to expand its reach while maintaining its independent spirit. Plans include adding a second nightly seating and potentially earning Michelin recognition—several retired inspectors have already given their unofficial approval. Carlos is even considering launching a more accessible Italian tasting menu under $85, further contributing to Downtown Brooklyn’s evolving culinary landscape.
In a city where restaurants often prioritize flash over substance, Maison Sun stands apart through its commitment to thoughtful evolution. From its origins in borrowed apartments to its current home in Downtown Brooklyn, it represents a vision of fine dining that’s both ambitious and deeply personal—a testament to the enduring power of entrepreneurial spirit in New York’s restaurant scene.
