Ayesha Nurdjaja

The Climb

Eastern Mediterranean cooking is the frame, but the work at Shuka goes wider than that. Under Ayesha Nurdjaja, the menu leans on seasonal fruits and vegetables, local ingredients, and updates to classic dishes, so the food reads as grounded without settling into routine. The result is a line of plates built around contrast: bright flavors, clear structure, and enough deviation to keep the table alert. Training at Pace University and the Institute of Culinary Education preceded a first New York kitchen role as sous chef at Felidia in New York, NY. That start placed Ayesha Nurdjaja inside the city’s pace and pressure early, and the later restaurants show how that discipline translated across rooms. The throughline is precision without stiffness, and enough range to hold warmth alongside control. A run through Bar Artisanal in New York, NY, Picholine in New York, NY, A Voce in New York, NY, Il Bordello in New York, NY, and Red Gravy in Brooklyn, NY, before Hundred Acres in SoHo, New York, NY (2015–2017), maps a career built in sequence and in motion. By the time Ayesha Nurdjaja reached Hundred Acres, the style had sharpened: classic ideas recast with a cleaner edge, flavor pushed forward, and comfort kept in view. Since 2017 at Shuka, since 2021 at Shukette, and on Bobby's Triple Threat as Titan, Ayesha Nurdjaja has worked in highly visible roles without changing the core of the food. The work stays tied to hospitality and to a steady appetite for new combinations.

Today

Eastern Mediterranean cooking at Shuka in SoHo, Manhattan, New York City, runs on seasonal produce and a direct hand with flavor. Ayesha Nurdjaja uses local and seasonal ingredients to keep the menu in step with the market, but the more important move is how the plates are built: freshness is made legible, not decorative. Whipped Feta + Pistachio shows how a familiar combination can be tightened into a sharper register. Kefti + Egg Tagine, with spiced lamb meatballs, tomato, and poached egg, brings richness and spice into balance through structure. Fattoush Salad with halloumi and toasted pita chips leans on crunch, salt, and brightness, using texture as part of the argument. Across the menu, the work is less about novelty than about rebalancing known forms so they feel active again. Shukette in Chelsea, Manhattan, New York City extends that same point of view. In Ayesha Nurdjaja’s words, “I am the Executive Chef and partner of Shuka and Shukette.”

Signature

Ayesha's signature dishes include Whipped Feta + Pistachio, Kefti + Egg Tagine, and Fattoush Salad with halloumi and toasted pita chips. Together they sketch the outline of her style: creamy against crunchy, savory against bright, richness checked by acidity and lift. They are dishes that seem designed to keep the table moving—one bite leading naturally to the next.

In Their Words “I am the Executive Chef and partner of Shuka and Shukette.” “It's like a Middle Eastern feast party.”

Recognition

Ayesha's honors include James Beard Foundation Award finalist, Best Chef: New York State (2022) and The New York Times "Top 100 Restaurants in New York City" list (featured as Executive Chef).