After graduating from the French Culinary Institute in New York, Chef Nick Wong built an impressive career with the Momofuku Restaurant Group, with additional time at Gramercy Tavern in New York City and Incanto in San Francisco, and stages at Noma in Copenhagen and Bar Tartine. When he was ready to open his own restaurant, he partnered with his longtime friend Lisa Lee, and together, they opened Agnes and Sherman in Houston, Texas. In just its first year, Agnes and Sherman earned a Michelin recommendation, was named one of the Best New Restaurants in America by both Eater and The Infatuation, and was named a James Beard Award semi-finalist for Best New Restaurant.
In this episode, we chat about Nick's winding path from UC Berkeley to culinary school, the deeply personal story behind the restaurant's name, and how Agnes and Sherman is redefining what American dining can look like through the lens of Asian American food.
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