On the week her new 232 Bleecker restaurant launches, Suzanne Cupps discusses her career in the kitchen and the evolution of her vegetable-forward cuisine.
Chef Suzanne Cupps stepped out on her own in a big way this week, with her new 232 Bleecker restaurant in New York City. The launch comes after Suzanne's years with Union Square Hospitality Group, as executive chef of Untitled at The Whitney, and before that, a member of the kitchen brigade at Gramercy Tavern. A career-changer, Suzanne also cooked at Anita Lo's Annisa for several years. A few months back, while simultaneously winding down at Untitled, and ramping up at 232 Bleecker, the first full-service restaurant from Dig Food Group, Suzanne sat down with Andrew to discuss her life and career to date, and the evolution of her vegetable-forward style.
0:00 - 4:05 Intro
4:05 - 47:15 Suzanne Cupps, part 1
47:16 - 48:29 Show notes and housekeeping
48:30 - 1:23:35 Suzanne Cupps, part 2
1:23:36 - end Outro
Andrew Talks to Chefs Official Website
232 Bleecker restaurant site