Listen in on an intimate, one-on-one conversation with a chef or restaurateur each week. Eli Sussman, a chef and cookbook author, interviews chefs and restaurateurs he admires about their childhoods, first jobs in food, and the paths that led them to become who they are today. From how it all began, to where they are now, and everything in between, this is The Line.
Eli Sussman is the co-chef/owner of Samesa and Ed and Bev’s restaurants and Sussman Brothers Catering. He was previously the Co-Executive Chef at Ruschmeyer’s in Montauk and the Executive Chef of Mile End Delis in Manhattan and Brooklyn. He was a 2014 semifinalist for the James Beard Rising Star Chef Award and was selected as a 2012 Zagat NYC’s “30 under 30.” He has co-authored 4 cookbooks and has contributed to SAVEUR Magazine and Food & Wine. He is on the NYC board of the hunger charity Share Our Strength and was recently invited to the White House as part of a group of Share Our Strength chefs doing work to help end childhood hunger in the United States through the No Kid Hungry campaign.