Chef Susan Burdian is a native New Yorker and a graduate of the Natural Gourmet Institute. Over the past decade, she has cooked all over the New York metro area, learning and absorbing the nuances of diverse cuisines including Southeast Asian, French, rustic Italian, Mexican BBQ, Filipino and Vegan.  In 2010, she opened Zuzies, a well-received pop-up in Astoria, where she applied those influences to mom's classics and American favorites.  This venture allowed her to cement a unique cooking personality, which she describes as American Classics – meets – American Melting Pot, or Contemporary American comfort food delivered with a uniquely New York attitude.  In 2012 Burdian was tapped to open The Flatiron Room, and created a menu to compliment the impressive collection of over 1000 whiskeys from around the world.  In October, 2014, she was invited to cook the first-ever whiskey-pairing menu at the James Beard Foundation.  Currently, Chef Susan has taken the reigns as the new Executive Chef of Superfine, an iconic Brooklyn restaurant in the buzz-worthy neighborhood of DUMBO. Superfine is committed to the ideal of sustainable agriculture. The menu changes slightly every day reflecting the availability of seasonal fresh produce sourced almost exclusively from local farmers and farmers’ markets, grass-fed beef and the finest seafood available.