Nurdjaja graduated from culinary school in 2006. Inspired by watching chef Lidia Bastianich on television, she went to the latter’s restaurant, Felidia, and asked for a job. They hired her as a line cook, and eventually, she worked her way up to the position of Sous Chef. After that, Nurdjaja helped lead the kitchen teams at Bar Artisanal, the Michelin-starred Picholine with chef Terrance Brennan, and the Michelin-starred A Voce with chef Missy Robbins. These experiences honed her skills and deepened her passion for creating exceptional dishes.
She also worked as Executive Chef at Il Bordello, where she further refined her expertise in Italian cuisine. Most recently, she led the kitchen at Red Gravy in Brooklyn, serving modern Mediterranean Italian cuisine. Her innovative approach and dedication to quality earned her recognition and respect in the culinary community.
In 2015, Nurdjaja met Vicki Freeman and Marc Meyer, who needed a new chef for their restaurant Hundred Acres. She admired their commitment to creating a welcoming place with honest cooking, leading to a fruitful collaboration. Together, they opened Shuka in 2017. At Shuka, Ayesha showcases her culinary talents, blending Mediterranean flavors with seasonal ingredients, and creating a vibrant and inviting dining experience.
Restaurant(s)
Shuka, located in New York City's Greenwich Village, offers Mediterranean cuisine with strong North African influences. The freshness of southern Italian dishes meets the rich and aromatic herbs and spices of Morocco and Tunisian traditions in dishes like savory lamb tagine, delectable mezze platters, and expertly prepared seafood. There is an extensive wine list and cocktails for those who enjoy them. Shuka is about celebrating seasonal, locally sourced ingredients and putting local producers front and center.
A spin-off of Shuka, Shukette features an open kitchen that brings energy to the dining room. The chargrill is at the center of everything they do in the restaurant and Shukette's menu celebrates the diverse flavors of the Mediterranean, with a focus on fresh, seasonal ingredients and bold spices and herbs. Dishes like the smoky eggplant, crispy falafel, and housemade pita bread are crowd favorites. Shukette is a more casual, energetic experience of chef Nurdjaja's cuisine bringing all the vibrancy of a Moroccan medina to New York City.
Recipes and dishes
Nurdjaja's cuisine is a vibrant and joyful expression of the Mediterranean and North African culinary traditions, with a modern treatment. Nurdjaja brings the best of these traditions to New York in a way that is as multivariate as the histories and cultures her cooking represents. At the heart of her cooking is the tradition of hospitality, with menus designed to involve diners in a way that encourages warm communication and conviviality.
Nurdjaja serves everything with a modern twist to make it appealing for all. Traditional staples like beet moutabel, labneh, hummus, medjoul dates, fried halloumi, and turmeric pickles, are served in a spread of small plates to encourage sharing and the community spirit of eating in North Africa. Kebabs and falafel, of course, make up a large part of the culinary experience.
Her dishes include whipped feta with pistachio, kefti and egg tagine with spiced lamb meatballs, tomato, and poached egg, and fattoush salad with halloumi and toasted pita chips, all of which showcase her love for updating classic recipes with bold ingredients.
