Nurdjaja’s journey to Shuka is as fascinating as the dishes she creates. Born and raised in Brooklyn to an Indonesian father and an Italian mother, she grew up surrounded by diverse culinary influences. After an initial career in the corporate world, her passion for cooking led her to the Institute of Culinary Education. Her professional career has been shaped by time spent at Michelin-starred establishments such as Picholine and A Voce, and mentorship under acclaimed chefs like Missy Robbins and Lidia Bastianich. These experiences honed her skills and deepened her appreciation for seasonal ingredients and the art of combining diverse culinary traditions.
In 2017, Nurdjaja joined forces with restaurateurs Vicki Freeman and Marc Meyer to launch Shuka. Drawing inspiration from her upbringing, travels, and professional expertise, she created a dynamic and deeply personal menu. Signature dishes like whipped feta with pistachios, cod tagine with pickled lemons, and harissa-roasted chicken highlight her ability to weave bold spices, fresh produce, and authentic techniques into unforgettable plates. Every dish tells a story, whether rooted in Mediterranean markets, her family kitchen, or her years of culinary exploration.
The restaurant’s interior design is a reflection of its Mediterranean inspiration. Featuring Moroccan-influenced tiles, colorful textiles, and a warm, inviting palette, Shuka’s design creates a lively, intimate atmosphere. The space balances a chic, bohemian vibe with thoughtful details that make it equally suited for casual meals, celebratory gatherings, and everything in between. Whether seated near the open kitchen or in one of the cozy nooks, diners are immersed in an ambiance that complements the bold, colorful dishes from Nurdjaja’s kitchen.
The acclaim Shuka has garnered is a testament to Nurdjaja’s vision and the dedication of its team. In 2023, Nurdjaja was a semifinalist for the James Beard Award for Best Chef: New York State, recognizing her exceptional talent and contribution to the culinary world. Shuka is also part of The Bowery Group, whose owners, Vicki Freeman and Marc Meyer, have also been semifinalists for the Outstanding Restaurateur award. These honors reflect not only the excellence of Shuka but also the collaborative spirit and high standards that drive its success.
In the heart of New York City, Shuka stands out as a beacon of Mediterranean-inspired dining. For anyone seeking a meal that combines bold flavors, thoughtful preparation, and a touch of culinary artistry, Shuka is unmissable. It is not just a restaurant but a celebration of the rich, diverse traditions that define Mediterranean cuisine—all brought to life through the creative lens of chef Nurdjaja.
