FACES. | NIC BRYON

Nic Bryon | Pasta Packs 

eightonethree. | What inspired you to launch Pasta Packs in 2020?

Nic Bryon| Honestly, it came down to opportunity. During the pandemic, everyone was laid off, and there wasn’t much going on. I’ve always wanted to start my own business, but before COVID I was working 60–70 hours a week at Oak & Ola, so I never really had the time or energy to think about anything else. When everything shut down, I finally had space to breathe and to play around with food and experiment. Once we realized we had something special, we just kept our foot on the gas.

eightonethree. | Growing up with Caribbean roots, how has that shaped who you are today both personally and in how you run your business?

Nic Bryon | It’s had a huge impact. My grandparents on both sides worked incredibly hard to get our family to the U.S., so I’ve always felt that responsibility not to waste opportunities. You got to be hungry, when you see a opportunity, you strike. My mom’s side is from Guyana, and my dad’s side is from Aruba. My grandparents started their lives over in New York, and me and my brothers are first-generation Americans. Seeing their sacrifices pushes me to keep carrying the torch and make sure their hard work wasn’t for nothing.

eightonethree. | How would you describe the Pasta Packs experience compared to a traditional dine-in restaurant?

Nic Bryon | It’s definitely unique. I like to call it a hybrid concept. During the week, we host pasta-making classes, which give people that hands-on experience of making and cooking their own food. We also do private dinners and kids’ cooking classes, so there’s always something different going on. On weekends, things slow down a bit, and we open up the doors for people to come sit and eat. That’s when I get to really get back on the line and cook, which I love. I’m a line cook at heart, so being back there doing my thing is always special.

eightonethree. | Talk a bit about your extended pop up at Water Street. What was that experience like?

Nic Bryon| It was a lot of work, but an amazing experience. We kept both locations open at the time and went down to Water Street on weekends for about five months. We’d run our full menu, host pasta-making classes, and even do collabs like the Valentine’s event we did with a florist.
It opened our eyes to how important location really is. South Tampa is more of a destination spot, people come here because they plan to. Water Street was different, there’s constant foot traffic, people walking their dogs, exploring, just popping in. That first weekend was crazy; people came in, loved it, and then came back later the same day bringing friends. That kind of energy was amazing.

eightonethree. | The pasta kits include fresh pasta, sauce, protein, and instructions. How do you decide what goes into each pack? What makes a great Pasta Pack?

Nic Bryon | The idea was to make it simple for everyone whether you’re a pro or someone who only knows how to boil water. We wanted anyone to be able to recreate that restaurant-quality dish at home.
Consistency is key. We make sure everything stays fresh and travels well, not everything does, like ravioli. Those don’t hold up well in packs, so we reserve those for in-store pickups. The goal is for every customer, whether local or ordering from across the country, to get the same great product every time.

eightonethree. | You offer local pickup in Tampa and ship nationwide via Goldbelly. What’s that expansion been like?

Nic Bryon | It’s been wild. The biggest challenge is maintaining consistency and quality at scale. Some of our very first customers can still come in today and get the same sauce that tastes exactly like day one. That's what matters most to me.
The holiday season through Goldbelly is insane. We've had to close the restaurant for two weeks before Christmas just to handle the volume. It’s hectic, but it’s a blessing. Having the right team that cares as much as I do makes it possible.

eightonethree. | How has being Tampa-based influenced your business from sourcing to your customer base to the local food scene?

Nic Bryon | Tampa’s been everything. Growing up in Ocala, you didn’t really have access to fresh markets like we do here. Now, we’re up early at farmer’s markets picking out ingredients and connecting with local vendors.Working alongside other chefs in the city has also been huge. It keeps me grounded, keeps me inspired, and pushes me to keep evolving.

eightonethree. | What’s one pasta dish that surprised you with how it was received?

Nic Bryon | Recently, we did a pear and shallot agnolotti kind of a play on sweet and savory. The filling's made with pear, shallot, ricotta, and mascarpone, paired with a cognac cream sauce.
I was just experimenting when I made it, but when we put it on the menu, people went crazy for it. It reminded me that cooking is art, it's creativity, it’s craftsmanship. Everything we make here is from scratch sauces, butter, crusts, even down to our cheesecakes. And for what we don’t make, like bread, we partner with people who care about their craft just as much as we do.

eightonethree. | You’ve done cooking classes, community work, and private events. How do those reflect your connection to Tampa and your overall mission?

Nic Bryon | Giving back is huge for me. Our kids’ cooking classes for ages 7 to 14 are especially close to my heart. A lot of those kids are from inner-city neighborhoods, and for some, this is their first time really engaging with food or being in a kitchen. I want to show them that there are other paths besides sports or music. You can be a chef, a nurse, or even join the service. My wife’s in the Air Force, and when she’s come to help out in uniform, the kids’ faces light up. It’s all about giving them exposure and showing that success can look like a lot of different things.

eightonethree. | You and your brother both own creative businesses in Tampa. What’s that dynamic like? Do you influence each other’s work?

Nic Bryon | All the time. We’re constantly bouncing ideas off each other. He'll send me dishes or menus from trips, and I’ll do the same. Every trip we take, we plan around food. It’s great working with family because there’s full trust. He knows my strengths and weaknesses, and I know his. We push each other. It's a cool relationship to have.

eightonethree. | Looking back, what’s been the most rewarding part of this journey so far?

Nic Bryon | Honestly, just walking in here every morning, flipping on the lights, and realizing we built this from the ground up. It didn’t look like this before we put in the work. Now I’ve got a team, I’m signing checks, and helping people make a living from something that started as an idea in my kitchen. That’s special.

eightonethree. | What’s one piece of advice you’d give aspiring food entrepreneurs?

Nic Bryon | It’s not easy, It takes a serious drive and a lot of long days. We built this with no loans, no investors just sweat equity.The restaurant industry is tough. Summers are brutal. I’ve seen great places not make it. But if you’re passionate, willing to adapt, and ready to grind you can build something real.