Chef Adam Schop of Nuela - Biography

New York, NY

September 2011

Like many successful chefs, 2011 New York Rising Star Chef Adam Schop did some of his learning at the Culinary Institute of America and a whole lot if it in professional kitchens. A New York native, Schop spent much of his early experience well west of the Mississippi. His first official job behind the burner, as a saucier at Lon’s Hermosa Inn in Scottsdale, Arizona, led to a sous chef gig at Michael’s Restaurant at the Citadel. From there Schop went on to work with James McDevitt (Food & Wine’s “Best New Chef” in 1999) at Restaurant Hapa, where he was first introduced to the Japanese art of fish handling under Chef Nobu Fukada.

With so much varied experience under his belt, Schop was more than ready to accept the chef de cuisine position at Scottsdale’s renowned Zinc Bistro, where he further refined his technique with a concentration on classic French cuisine. The most definitive experience for Schop, however, was in the Windy City at DeLaCosta, where he first acquired a deep appreciation for Latin cuisine. Under Chef Douglas Rodriguez, Schop learned to honor the authenticity of traditional South American flavors, a skill he cultivated with trips to Peru, Colombia, Ecuador, and Spain.

Now, with one-year-old Nuela, Schop brings the time-honored flavors and techniques of South American cuisine back to his Big Apple hometown, offering modern day twists for his savvy New York audience. The 200-seat restaurant and ceviche bar encapsulates the excitement and energy of South America. With an urban sabor, it pulls influence from Argentina, Brazil, Colombia, Ecuador, Peru, and Venezuela—and shows off the kind of deep-rooted passion a chef can have when he meets, and eats, the right cuisine for him.