Eli and Max Sussman are brothers, chefs, and co-founders of Samesa Restaurant and Catering. Started in 2015, Samesa was inspired by the food they ate growing up in Metro Detroit and the Halal trucks of NYC. The menu centers around chicken shawarma and offers many vegan and vegetarian options. The name of the restaurant (pronounced SAH-ME-SAH) was created from the first letters of their names (Sussman, Avadenka -their mother’s last name and their shared middle name and then of course the first letters of their names Max and Eli) and represents the family business they began and continue to run.

Samesa is focused on creating and fostering a safe and welcoming environment for staff and customers. We also embrace and support the community through reduced cost or free catering for nonprofit and community organizations. Samesa also is working to achieve responsible business practices through fair staff wages and thoughtful sourcing of organic and local products. Samesa has previously partnered with programs such as Get Out Stay Out, Hot Bread Kitchen, Ali Forney Center and participated in food relief efforts to support the Street Vendors Project during COVID-19.

Max was previously the chef of Roberta’s in Bushwick and ran the kitchen when it received 2 stars from the NY Times. He was named a Forbes 30 under 30. Eli previously was the chef of Mile End Deli where it was a fixture on the Eater Essential 38. They both have been named Zagat 30 under 30’s and both were nominated for a James Beard award. Together they have written 4 cookbooks, three of which were published by Williams Sonoma.