Episode 56: Suzanne Cupps: From Corporate HR to Executive Chef

Why Food?

English - September 20, 2018 15:43 - 49 minutes - 45.5 MB - ★★★★★ - 30 ratings
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Previous Episode: Episode 55: Pooja Bavishi: From Public Policy to Ice Cream

Next Episode: Episode 57: Dana Pollack: From Magazine Photography to Atypical Macarons

Suzanne Cupps is the Executive Chef of Untitled and Studio Cafe in the Whitney Museum of American Art. Born and raised in South Carolina, Suzanne spent summers on her grandfather’s farm, but dodged her mother’s requests for help in the kitchen. A math major in college, she worked in Human Resources after college before taking the leap to attend the Institute of Culinary Education and start a new career in the kitchen. She started at Annisa, working under Chef Anita Lo, and played an integral role in rebuilding and re-opening the restaurant after a major fire. She then moved to Gramercy Tavern, and helped open Untitled initially as the Chef de Cuisine under Chef Michael Anthony before being promoted to Executive Chef in 2017. Join us for a conversation about her career in some of NYC's best kitchens and how her personal style has evolved over a varied career.