Flavors That Tell Stories: Ayesha Nurdjaja’s Party-Style Cuisine at Shuka and Shukette

Introduction: A Culinary Celebration in NYC

In the heart of New York City’s ever-thriving culinary scene, where food is more than just nourishment — it’s a cultural experience — Chef Ayesha Nurdjaja brings something truly distinctive to the table. As partner and executive chef of the popular Mediterranean restaurants Shuka in Soho and Shukette in Chelsea, Nurdjaja infuses her food with energy, heritage, and joy.

With Shuka opening its doors in 2017 and Shukette joining the scene in 2021, the two restaurants have earned acclaim not only for their bold, flavorful offerings but for the unique atmosphere they create. At Shukette in particular, stepping inside feels less like entering a traditional dining room and more like joining a vibrant gathering — a party, in fact.

That spirit isn’t just felt in the décor or the music. It lives in the food — small plates packed with flavor, breads hot from the fire, and dips that invite sharing and conversation. For Nurdjaja, dining is about community, generosity, and storytelling through flavor.

From Brooklyn Roots to Mediterranean Influence

Raised in Brooklyn by a father from Indonesia and a mother of Italian descent, Nurdjaja was immersed in a world of multicultural cuisine from a young age. Her culinary path wasn’t linear — she didn’t immediately enter a professional kitchen. But over time, her appreciation for global ingredients, family meals, and cooking as a form of connection grew deeper.

Eventually, her passion led her to the Institute of Culinary Education and into some of New York's most respected kitchens. But it was the bold, vibrant food of the Mediterranean and the Middle East that truly captured her imagination.

For Nurdjaja, food has always been more than taste. It’s about memory, story, and emotion. She’s drawn to dishes that are humble yet expressive — things that are made to be shared, broken, dipped, and enjoyed together.

Breaking the Rules with “Rip-and-Dip” Dining

Step into Shukette, and one of the first things you'll notice is the dynamic, high-energy vibe. The open kitchen blurs the line between chef and guest, and the menu encourages exploration and spontaneity.

There’s no strict structure here. Instead of classic three-course meals, guests are encouraged to order a mix of small plates. The star is the “rip-and-dip” concept — warm, freshly baked bread served with colorful dips like whipped feta, smoky eggplant, or vibrant zhug. The dishes arrive fast and in no particular order, creating a rhythm that feels playful, informal, and deeply satisfying.

This kind of dining reflects not only the traditions of Mediterranean culture but Nurdjaja’s personal philosophy: food should spark joy and connection. The meal isn’t just about sustenance. It’s about the experience of eating together, tasting everything, and discovering new flavors with every bite.

The Philosophy Behind the Plate

While the food at Shukette is undeniably fun, it’s also crafted with intention. Nurdjaja’s culinary approach is rooted in authenticity, but not confined by rigid definitions. She draws inspiration from countries like Lebanon, Israel, Egypt, Morocco, and Syria, but adapts ingredients and techniques to suit the mood of her restaurant and her guests.

Rather than mimic traditional recipes exactly, she reinterprets them with a fresh perspective — using locally sourced produce, balancing spice and texture, and focusing on flavor-driven storytelling.

“You get to cook for someone, and hopefully the food speaks to them,” she reflects. For Nurdjaja, a meal is successful if it touches people emotionally — whether through nostalgia, surprise, or pure pleasure.

This mindset has helped her create a menu that is at once approachable and exciting. Guests return not just for the food, but for how it makes them feel — relaxed, welcomed, and part of something bigger than just a dinner reservation.

Ayesha’s Evolution as a Chef

With years of experience across various kitchens, Nurdjaja has grown not just as a cook, but as a leader and visionary. Her journey reflects an evolution — not just in technical skill but in artistic voice.

“It’s an evolution for you to have your own point of view in cooking,” she says, emphasizing that chefs, like artists, develop a unique perspective over time. For her, this means leaning into the ingredients and techniques she loves, while also trusting her instincts and values.

That growth can be felt in the dishes at both Shuka and Shukette. While Shuka offers a more relaxed, intimate experience with a refined Mediterranean menu, Shukette bursts with street market energy and bold experimentation. Together, they showcase different expressions of the same culinary soul — one grounded in warmth, spice, and joy.

Creating Restaurants That Feel Like Home

One of the most notable elements of Nurdjaja’s work is the atmosphere she creates. Her restaurants are designed not just for eating, but for living. Guests are invited to linger, talk, taste, and immerse themselves in a culinary moment.

This focus on hospitality is a hallmark of her leadership style. She sees her role not just as a chef, but as a curator of experience. Every element — from the pacing of the dishes to the lighting and the playlist — plays a part in creating a memorable evening.

At a time when many restaurants are struggling to redefine themselves post-pandemic, Nurdjaja’s spaces feel intentionally alive. They’re places to celebrate, to reconnect, and to indulge in life’s flavors without pretense.

Shaping the Future of NYC Dining

In a competitive city like New York, where new restaurants open daily and dining trends shift rapidly, staying relevant is no easy feat. But Ayesha Nurdjaja has managed to carve out a space that feels both timeless and exciting.

With Shuka and Shukette, she has created a model for what modern Mediterranean dining can look like — communal, celebratory, and endlessly flavorful. Her leadership not only inspires her team but also redefines what success looks like in the restaurant world.

By centering emotion, cultural appreciation, and creativity, Nurdjaja is helping shape a new vision for dining in the city — one where tradition meets innovation, and joy is always on the menu.

Conclusion: Food That Speaks — Loudly, Lovingly, and Without Apology

Ayesha Nurdjaja isn’t just a chef — she’s a storyteller, a host, and a cultural ambassador. Through her food, she invites guests to explore, to savor, and to feel.