Whether we grow up at their “apron strings” or know them only from black-and-white photos, we are all inextricably linked to relatives’ unique histories. In the case of Chef Suzanne Cupps, her grandmother’s legacy is one of resilience, rather than recipes—bravely hiding and escaping with her three children during the Japanese occupation of the Philippines in WWII.

The resonance of this family heritage, layered with the mentorship and friendship of countless other Asian American chefs, has influenced many of the dishes on Lola’s menu (the term lola meaning “grandmother” in Tagalog). Simultaneously, Chef Cupps has drawn inspiration from her childhood in South Carolina, which fostered an appreciation of genuine hospitality that she has continued to cultivate over her many years as a chef in NYC’s finest restaurants.

Suzanne Cupps, Chef / Owner

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.

Her interest in education began at Clemson University, where Cupps initially planned to pursue a career in teaching. Graduating with a BA in Math, she then moved to New York City and landed a position in HR at the Waldorf Astoria—fortuitously pitching in when the hotel’s steak house was short-handed. Her unexpected interest in the kitchen soon led to a certificate program at the Institute of Culinary Education, where her precise, methodical approach helped land her an internship at Gramercy Tavern.

Over the next decade, Cupps trained under two of the city’s most respected chefs: Anita Lo and Michael Anthony. At Annisa, she honed her knife skills and palate alongside countless other Asian-American chefs, absorbing an encyclopedic education in global flavors and cooking techniques. After six years with Chef Lo, she then returned to Gramercy Tavern as Sous Chef, immersing herself in Chef Anthony’s famously ingredient-driven cooking. Three years later, Anthony, himself, would nominate Cupps to help open Untitled at The Whitney as Chef de Cuisine.

Two years later, in 2017, Cupps became the first female Executive Chef in Danny Meyer’s Union Square Hospitality Group—overseeing both Untitled and the Studio Cafe at The Whitney. Within these “blank canvas” restaurants crafted of glass, concrete and steel, Cupps became known for her artful technique and presentation, as well as her refined approach to layering both familiar and unexpected flavors.

In 2019, Cupps left USHG to open the ingredient-driven 232 Bleecker (Dig Inn’s first full-service concept). Just a few months later, this new restaurant was forced to close due to the pandemic, with Cupps leading several initiatives to reopen and pivot the restaurant’s focus in the years that followed. Lola’s is Chef Cupps’ first independent venture—the culmination of 15 years in New York City’s finest kitchens.

Nick Salinger General Manager of Lola's in New York City

Nick Salinger, General Manager / Partner

Nick Salinger first started working in the hospitality industry in high school when he got a job flipping burgers and making shakes at Shake Shack. After a memorable, celebratory night at a restaurant, Nick decided he wanted to build his career in creating special moments for others, and has since built a career fostering hospitality in some of New York’s best restaurants.

While earning a degree in applied math at Emory University, Nick landed an internship working for Danny Meyer at Union Square Hospitality Group (USHG). After graduating from college, he entered the restaurant management training program at Hillstone. He subsequently returned to USHG as a service manager at Untitled & Studio Cafe at The Whitney Museum of American Art, where he first met Chef Suzanne Cupps.

In 2019, Nick joined Chef Cupps to open 232 Bleecker, where he continued his beverage education under the direction of Theo Lieberman. He rose to the position of General Manager and Beverage Director. When the pandemic forced 232 Bleecker to close, Nick became the General Manager of Charlie Bird and ultimately the Director of Service for Delicious Hospitality Group, which includes New York mainstays like Pasquale Jones and Legacy Records.

At Lola’s, Nick is joining forces with Chef Cupps once again to bring their signature combination of hospitality and delicious, ingredient-driven cuisine to NoMad.