All About Ayesha Nurdjaja

Ayesha Nurdjaja is a multitalented chef with two wildly successful New York City restaurants, several Food Network appearances and a James Beard Award nomination under her apron. The Brooklyn-bred culinary queen wields her unique Italian and Indonesian roots in her kitchen, creating bright, bold and unexpected Eastern Mediterranean dishes that celebrate seasonal fruits and vegetables. She began her Food Network journey as a competitor on Chopped 16 years ago, and now she’s joining Bobby Flay as a Titan on Bobby’s Triple Threat Season 4.

History and Background

Ayesha was born and raised in Brooklyn, New York. The talented chef was born into a diverse household with an Italian mother and an Indonesian father, who, together, shared a passion for food. Her father worked as a professional chef and her mother put her culinary talents to work at home.

In a podcast interview with "Cherry Bombe," Ayesha shares, “Growing up, we ate like three-course dinners. They weren’t fancy, they were family-style, but we hardly repeated anything.

“I grew up with a great appreciation for food and my mother is probably one of the best chefs or cooks that I’ve ever known.”

Despite her appreciation of food, a culinary career was not immediately on her radar. After high school, she enrolled at Pace University and graduated with a business degree in 2000. She spent a few years working for a law firm but quickly realized her happiness stemmed from hosting dinner parties for her loved ones. Ayesha continued working in the corporate world by day and began pursuing her dreams by taking evening courses at The Institute of Culinary Education.

When she graduated from culinary school in 2006, Ayesha walked into Felidia, an Italian restaurant in Midtown, and asked famed chef Lidia Bastianich for a job. Her confidence paid off. Ayesha landed a job as a line cook and eventually worked her way up to the coveted sous chef position. From there, Ayesha worked in several Michelin-starred NYC establishments, including Picholine under chef Terrance Brennan and A Voce under chef Missy Robins. Eventually, her career led her back to her Brooklyn stomping grounds, where she was named executive chef of Red Gravy.

Soon after, Ayesha caught the attention of The Bowery Restaurant Group. She opened her first Eastern Mediterranean restaurant, Shuka, with the group in 2015. Ayesha stepped into a culinary director role for Bowery before opening her second establishment, Shukette, as chef and partner in 2021.

Family Life

Although Ayesha leads a busy life running her NYC restaurants, she always makes time to spend time laughing around a table with her mom, JoAnn.

Ayesha's Food Network Shows

You may recognize Ayesha from appearances on some of your favorite Food Network shows. Ayesha made her debut 16 years ago as a competitor on the third season of Chopped. More recently, Ayesha stopped by as a guest on The Kitchen and a challenger on Wildcard Kitchen.

Chopped

Ayesha competed in Chopped Season 3 in 2009 and recently returned to the high-stakes kitchen to sit behind the judges' table alongside fellow culinary powerhouses Maneet Chauhan and Alex Guarnaschelli.

Beat Bobby Flay

Ayesha is no stranger to the judges’ table on Beat Bobby Flay. Her discerning palate and unique culinary background have served her well while co-judging alongside fellow culinary stars, like Michele Ragussis, Lauren Scala and Peter Kim. Plus, Ayesha brought an extra splash of cheer to our screens when she appeared on Beat Bobby Flay (Holiday Throwdown).

Bobby’s Triple Threat

It’s not every day that Bobby Flay hand-selects a chef to join his show. But, as you can see, Ayesha isn’t an everyday talent. Her use of fresh, seasonal ingredients and bold Eastern Mediterranean flavors captured his attention and, now, Ayesha’s joining chefs Michael Voltaggio and Brooke Williamson as a Titan on Bobby’s Triple Threat this fall.

“This season of Triple Threat is a special one," says Bobby. "I’m excited to introduce new Titan Ayesha Nurdjaja, who I handpicked from the many candidates across the country. She is a Brooklyn-born chef with global flavors in her pocket."

Ayesha's Restaurants

Although she’s known for her fresh flavors and diverse background, Ayesha remained true to her Brooklyn roots and opened her restaurants in New York City. Both restaurants offer patrons a taste of her signature Eastern Mediterranean flavors with inviting atmospheres and seasonal curated menus.

Shuka

Shuka is impossible to miss when walking down MacDougal Street in NYC. Ayesha’s first restaurant appeals to all your senses with a bold cyan exterior and fiery orange patio chairs. The eye-catching exterior mirrors the bright, seasonal dishes sent out from the kitchen within.

Shuka offers brunch, lunch, and dinner and features an ever-evolving menu with Ayesha’s signature Eastern Mediterranean fare. Some of the standout offerings include her whipped feta and pistachio dip, beef and lamb merguez kebab, heirloom tomato salad and spit-roasted chicken shawarma. And, when in doubt, the Shuka Feast offers you a little taste of everything: labne, hummus, babaganoush, market vegetables, medjool dates, fried halloumi, turmeric pickles, falafel, mixed greens, ginger rice, your choice of kebab, pita, parsley, sumac onions, zhough and white sauce.

Shukette

Ayesha’s second restaurant, Shukette, is located in the heart of Chelsea. In an interview with The Culinary Institute of America, Ayesha says, “We really are inspired by old traditions in food, but really bringing kinda like nuance to them through my lens of what I like to eat.

“I think Shukette is very unusual because, the physical setup, it’s like dinner and a show. So there’s no behind the scenes, you get to see everything. We’re grilling, making breads to order, but what I find unique about the restaurant is, it’s very vegetable-forward.”

Here, the menu offers ever-changing dishes that Ayesha develops with fresh, seasonal produce. Unlike many Middle Eastern and Mediterranean restaurants that promote meat as the star of their menu, Shukette highlights vegetables in unexpected ways, leaving diners eager to make their next reservation by the end of their meal. The menu features five mouthwatering dips, including roasted corn and smoked arctic char, and five rippable breads: frena, lafa, pita, gozleme and chickpea flaxseed crackers.

Other dishes to explore the next time you’re in the city include the Shukette cherries, crispy fairytale eggplant, Egyptian spiced grilled wings and joojeh chicken. Oh, and pro tip: Don’t even think about leaving without ordering the tahini soft serve ice cream with halva floss, hazelnut and pomegranate.

She's Hot, Hot, Hot

She runs two successful NYC restaurants, makes regular appearances on Food Network and was a James Beard Award Finalist for Best Chef: New York State in 2022. It’s safe to say Ayesha is bringing the heat to the culinary scene from every direction. So, it comes as no surprise to us that Ayesha was named on Food Network’s Hot List for 2025. The list highlights the up-and-coming culinary stars in the industry who are making head-turning moves in the kitchen and beyond — and it’s clear Ayesha fits the bill.

Fun Facts About Ayesha

• Her birthday is November 1, making her a Scorpio.
• Her love of food runs deep. Her mother is an incredible cook and her father was a professional chef.
• She’s been known to blast music and have a dance party at the start of service to start each night on a high note.
• She’s always searching for new treasures to add to her antique jewelry collection.
• She doesn't believe honey belongs on pizza.

Ayesha's Philanthropic Work

Ayesha believes in reaching back and inspiring up-and-coming chefs to pursue their dreams. She gives back to the culinary community as a board member at The Sylvia Center, providing education for youth and families through culinary programming. Ayesha is also a member of the US Department of State American Culinary Corps and a chef collaborator with the Food Education Fund.

Ayesha's Recipes