AYESHA NURDJAJA
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 in various NYC restaurants including Lidia Bastianich’s Felidia, Bar Aristinal, Picholine and Missy Robbins’ A Voce, and Red Gravy in Brooklyn as executive chef. Ayesha opened Shuka in 2015 with Vicki Freeman and Marc Meyer of The Bowery Group, earning a devoted following for her vibrant Eastern Mediterranean fare. After stepping into the Culinary Director role for the restaurant group, Ayesha opened Shukette in 2021 as Chef/Partner, to rave reviews from the New York Times and the New Yorker, among others. In 2022, she was recognized as a James Beard Award: Best Chef New York finalist.
