"[T]he most thrilling way to eat at Emma's Torch..."
—The New Yorker
No two graduation dinners are the same, because each cohort of Emma's Torch students designs each one. For this event, our students collaboratively bring to the table a multi-course menu inspired by flavors from their home countries, with dishes they can confidently and proudly call their own. This month’s unique culinary experience will feature our 13th cohort of students.
On July 23, we will toast to our latest cohort of graduating students over a delicious dinner spearheaded by Chef Suzanne Cupps. Chef Cupps, an alumna of Annisa and Gramercy Tavern, is currently the Executive Chef of Untitled at the Whitney Museum. In this role, she became the first female Executive Chef of Danny Meyer’s Union Square Hospitality Group. She is renowned for her light and beautiful dishes that draw from a variety of culinary Asian and global traditions.
Don't miss your chance to meet someone whose empowering leadership and culinary nuance inspire us all. Our graduating students—from Syria, Eritrea, Tibet, Ukraine, and the Dominican Republic—will work with Chef Cupps to design dishes that reflect their culinary traditions and dreams. Let's send them off with an unforgettable evening!
Suzanne Cupps is the Executive Chef of Untitled and Studio Cafe in the Whitney Museum of American Art. Born and raised in Aiken, South Carolina, Suzanne was exposed to the concept of farm to table at an early age, while spending summers on her grandfather’s farm. As a child, Suzanne often dodged her mother’s requests for help in the kitchen, and it wasn’t until the end of her undergraduate years at Clemson University that Suzanne began to consider cooking as a potential career.
Suzanne’s first job in the hospitality industry was an HR administrator position at the Waldorf Astoria, where she quickly realized that her interests lay firmly in the kitchen. Soon after, Suzanne enrolled in the Institute of Culinary Education and found the creative and competitive atmosphere of a professional kitchen to her liking.
After graduating from ICE in 2005, Suzanne began her culinary career with Union Square Hospitality Group as an extern at Gramercy Tavern, developing a deep respect for Chef Mike Anthony’s careful sourcing and New American approach to cooking. This experience further cemented her passion for the industry and after her externship, Suzanne went on to hone her skills at Anita Lo’s restaurant Annisa. Three years into her time at Annisa, the restaurant was destroyed by a fire, and Suzanne played an integral role in rebuilding and re-opening the restaurant nine months later.
In 2011, Suzanne chose to continue her fine dining education and returned to Gramercy Tavern as a line cook. Most recently, Suzanne held the position of Untitled’s Chef de Cuisine under Michael Anthony, before ultimately assuming the role of the restaurant's Executive Chef in 2017.