Rising Star Chef Abram Bissell of The NoMad - Biography

New York, NY

April 2013

To fish or cook? Thankfully, Abram Bissell chose the latter. Since his early teens, thisKey Westnative has dedicated himself to the culinary craft—from sweaty shifts at his aunt’s small café to spinning dough at every imaginable pizzeria in town. The lure of kitchen life drew Bissell from the Keys to a far less tropical latitude and the New England Culinary Institute.

After culinary school, Bissell joined the team at Chef Frank McClelland’s L’Espalier in Boston and then headed west to Big Sur in California, where he worked at Sierra Mar at the Post Ranch Inn. In 2006, Bissell decided to take on New York City with a post at Danny Meyer’s The Modern, and two years later he transitioned to the Meyer crown jewel: Eleven Madison Park. Working under Chef Daniel Humm, Bissell quickly advanced in the kitchen, moving from line cook to executive sous chef by 2010. During his EMP tenure, the restaurant received four stars from The New York Times and three Michelin stars, and it landed a spot on San Pellegrino’s “World’s 50 Best” list.

In 2012, Humm tapped Bissell to lead the team at The NoMad. An integral figure in the design and development of the kitchen and menu, Bissell’s philosophy is represented in every dish. It’s refinedcomfort food rooted in technique—served morning, noon, and late night to as many as 1,500 hotel guests and ravenous New Yorkers. In 2013, Bissell was named 2013 StarChefs.com Rising Star Hotel Chef.