About the Chefs

Sweethearts Bradley Nicholson and Susana Querejazu return home to Austin to fulfill their vision of Lutie’s after mastering their craft in notable restaurants across the globe. 

 
 
CPE_Dine_Luties_Food_2020_1050B.jpg

BRADLEY NICHOLSON

EXECUTIVE CHEF

While Bradley Nicholson has cooked in top kitchens in San Francisco and Copenhagen, Texas will forever be home. “I am excited to return to Austin, where regional heritage and responsibly-sourced cuisine are truly celebrated,” he says. Nicholson served as chef de partie at Enoteca Vespaio and Vespaio Ristorante for two years before joining the Barley Swine team in 2011 as executive sous chef, where he worked with chef-owner Bryce Gilmore until 2017. Nicholson has also cooked at the three-Michelin-starred Benu in San Francisco and under former Noma chef Matt Orlando at Amass in Copenhagen, where he learned to forage and embrace a no-waste philosophy. In 2015, Nicholson was recognized in Zagat’s prestigious 30 Under 30 List.

CPE_Dine_Luties_Food_2020_0439B.jpg

SUSANA QUEREJAZU

EXECUTIVE PASTRY CHEF

Susana Querejazu has worked her way through the pastry kitchens of some of Austin’s top restaurants, including Enoteca Vespaio, Vespaio Ristorante, Uchi, and Uchiko before taking on the role of executive pastry chef at Odd Duck and Barley Swine. Querejazu later embarked to San Francisco where she became the pastry sous chef at Quince Restaurant, followed by Saison, both three-Michelin-starred restaurants. She has also staged at the two Michelin-starred restaurant Le Meurice Alain Ducasse in the birthplace of patisserie: Paris, France. Querejazu was named an Eater Young Gun in 2016 and was nominated for a 2016 Culture Map Tastemaker Award for Pastry Chef of the Year.