At Lola’s, Chef Suzanne Cupps brings a new layer of personal introspection to her lauded, ingredient-forward cooking, drawing inspiration from her Asian-American heritage, South Carolina upbringing and storied life in professional kitchens. From vinegar-forward vegetables, to comforting fried or slow-cooked mains, her shareable plates are both elevated and playful—fresh, memorable dishes that suit a wide range of cravings and occasions.
Known for her vegetable-forward cooking, nuanced flavors and impeccable sourcing of seasonal ingredients, Chef Suzanne Cupps has led the kitchens at some of New York City’s most celebrated restaurants. Yet, among her industry peers, Cupps’ mentorship and collaborative leadership style is perhaps even more respected than her cooking.
