Born and raised in Aiken, South Carolina, Chef Suzanne Cupps was exposed to the concept of farm-to-table early on while spending summers on her grandfather’s farm.
Cupps went on to enroll in the Institute of Culinary Education, and upon graduating she began her culinary career with the Union Square Hospitality Group as an extern at Gramercy Tavern. It was there that she developed a deep respect for Chef Michael Anthony’s careful sourcing and New American approach to cooking. After completing her externship, Cupps went on to hone her skills at Anita Lo’s restaurant Annisa.
In 2011, Cupps chose to continue her fine-dining education and returned to Gramercy Tavern as a line cook. Most recently, Cupps held the position of Untitled’s chef de cuisine under Anthony, before assuming the role of executive chef in 2017. Today she is the executive chef at Untitled and Studio Cafe, both located in the Whitney Museum of American Art.