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WHO: Ayesha Nurdjaja is chef/partner and culinary director of Shuka and Shukette.
ABOUT: A Brooklyn native of Italian-Indonesian heritage, Ayesha’s entrepreneurial spirit first led her to pursue a business degree at Pace University. Shortly after receiving her degree, Ayesha realized food was her true passion and subsequently enrolled in the Institute of Culinary Education. She worked her way up the ranks at various New York City restaurants including Lidia Bastianich’s Felidia, Bar Aristinal, Picholine and Missy Robbins’ A Voce, as well as Il Bordello and Red Gravy in Brooklyn as executive chef before meeting Vicki Freeman and Marc Meyer of The Bowery Group in 2015.
Two years later, Ayesha opened Shuka in SoHo with the restaurant group, earning a devoted following for her vibrant Eastern Mediterranean fare. While stepping into the culinary director role for the restaurant group overall, Ayesha opened Shukette in 2021 as chef-partner, garnering recognition and reviews from The New York Times, The New Yorker and more. When she’s not at the restaurants, Ayesha enjoys a nice glass of scotch, traveling everywhere from the Amalfi Coast to the Aegean Sea and discovering antique pieces for her ever-expanding jewelry collection.
WHAT: Nurdjaja—James Beard Award nominee, chef-partner of Shuka and Shukette, and “titan” on Food Network’s Bobby Flay Triple Threat — returns for another enchanting exploration of crave-worthy dishes that define her bold style.
WHEN: Wednesday, March 25, 6:00 - 8:00 PM EST
WHERE: De Gustibus Culinary Studio
