Eli and Max Sussman are Michigan born brothers and the co-chef/owners of Samesa Restaurant in Brooklyn, Samesa at Essex Market and Samesa inside Grimm Ales in Bushwick. Max was previously the chef at Roberta’s pizza when the restaurant received 2 stars in a glowing NYTimes review and Eli was previously the Executive Chef of Mile End Delis. Both brothers were nominated for a James Beard Rising Star Chef Award and both were selected as 2012 Zagat NYC’s “30 under 30”. Together they have co-authored 4 cookbooks and have appeared on the Today Show multiple times. Max was named a 2011 Forbes 30 under 30. Their writing and recipes have been featured in SAVEUR Magazine, Food & Wine magazine and Bon Appetit. Samesa restaurant supports BLACK LIVES MATTER, the ACLU and local Brooklyn charities through reduced cost or free catering. Samesa is an employment partner of GET OUT STAY OUT and Hot Bread Kitchen and identifies as a sanctuary restaurant committed to a zero tolerance workplace free of sexism, racism and xenophobia.
