Abram Bissel

The Climb

New York kitchens shaped Abram Bissel’s early standing through roles that demanded consistency under pressure. As Head Chef at NoMad from 2012, he worked in a room defined by exacting standards and tight timing. He then moved to executive chef at The Modern from 2014, a step that extended a career built on discipline, polish, and control at scale. The record reads less as a rise by display than as one built through precision in the work: pacing, balance, and the ability to hold a kitchen’s line. Today, Abram is chef of Il Principe.

Today

A modern take on Campanian cooking anchors Bissel’s plate, with meat and fish both part of the frame. That range keeps the cuisine tied to a regional tradition while leaving room for a contemporary reading. The style points toward clean structure and clear intent, with dishes shaped to land without excess. In Abram Bissel’s hands, the emphasis stays on the plate’s organization and the directness of flavor rather than on ornament.

Career - chef — Il Principe, Pompei, Italy - Head Chef — NoMad, New York, NY (from 2012) - executive chef — The Modern (from 2014)

Signature

Pea soup with caviar is one of Abram Bissel’s signature dishes. It shows the same register that defines the rest of the work: familiar elements set against one another for contrast, with the soup’s softness sharpened by the salt and bite of caviar. The dish fits a kitchen language that favors control over clutter and uses a few ingredients to make the point cleanly.

Recognition

His executive-chef roles and his modern take on Campanian cooking are the main markers associated with Abram Bissel. Taken together, they place the focus on both leadership and technique, with New York’s NoMad and The Modern forming the core of the record before Il Principe.

FAQ Where did Abram Bissel work before? Abram Bissel's earlier career included NoMad and The Modern. What is Abram Bissel known for? Modern take on Campanian cooking that covers both meat and fish.