“Agnes and Sherman’s mission is to deliver a nostalgic, whimsical, and inclusive dining experience through the lens of Asian American food; and by doing so, expand the definition of American culture.
Agnes and Sherman is a Modern Asian American Diner located in the heart of Houston, Texas. It is the culmination of Chef Nick Wong’s almost twenty years in the restaurant industry – from fine to casual dining – showcasing his take on flavor, technique, and creativity, to serve dishes that are accessible and joyful.
Agnes and Sherman weaves together two uniquely American food genres — Asian American and Diner — into a menu that is whimsical, nostalgic, and genre-defying. Through the lens of Asian American food, we hope to expand the definition of American culture.
Beyond the food, Agnes and Sherman leads by the principles of sustainable longevity. We embrace our role as a part of an ecosystem and when we thrive, our community does too.
As a uniquely Houston restaurant, we hope to be known as the city’s neighborhood spot that’s expanding the meaning of Americana, telling stories through food and incorporating socially responsible business practices as a way to promote equality and equity in our society.
We can’t wait to welcome you in!
Meet the Management Team
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Nick Wong
Executive Chef and Co-Owner
Favorite childhood Asian dish: Congee with Thousand-Year-Old Egg
Besides leading the UB Preserv team to win “Best New Restaurant” in Texas Monthly as their Executive Chef, Nick’s other claim to fame is turning brunch haters into big-time believers. Weaving in and around the cultural fabric of food has been a passion of Nick’s ever since his days at the French Culinary Institute in New York City. After graduating, he joined the renowned Momofuku Restaurant Group. In between stints at Gramercy Tavern (NYC) and Incanto (SF), and stages at Noma (CPH) and Bar Tartine (SF), he returned to Momofuku Ssam Bar in the role of Chef de Cuisine. Now, Nick is proud to plant roots in Houston with Agnes and Sherman, named after his parents.
When he’s not cooking, you can find Nick vibing at an EDM show, crushing a spin class at CycleBar, or being gobsmacked at the sight of any cute dog.
Follow Nick’s musings at @_nickwong_, and look up his features in Food & Wine, the Houston Chronicle, and the New York Times. When you’re done reading about his food, you should taste it for yourself at Agnes and Sherman. It’s smarter than licking a phone or eating a newspaper.
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Lisa Lee
Co-Owner and Managing Partner
Favorite childhood Asian dish: Tomato and Egg Stir Fry
Lisa has always pursued her career with the motivation of living her values. And to say that she’s good at turning concepts into reality is an understatement. Most recently as the VP of Global Culture and Belonging at DoorDash, Lisa knew that she would center Agnes and Sherman around her life’s work: empowerment, inclusion, and community. As a Taiwanese American immigrant raised in pre- and post-apartheid South Africa, her life lens has always been making “othered” people feel a sense of belonging.
Lisa’s work with the Asian American community harkens back to 2012, when she was the publisher of award-winning magazine Hyphen, and the cofounder of Thick Dumpling Skin, a online community dedicated to positive body image. She’s also proud to sit on the boards of AACRE (Asian Americans for Civil Rights and Equality), GLAAD (Gay & Lesbian Alliance Against Defamation), and YWCA USA.
Say hi to Lisa at Agnes and Sherman, or follow her #workperks series on Instagram at @rrrlisarrr to see what the team is serving for staff meal.
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Pam Cantú
General Manager
Favorite childhood Asian dish: Banh Xeo
Houston native Pam has launched iconic concepts like Uchi Houston and Rosie Cannonball, after curating wine selections at Montrose Cheese & Wine and managing at beloved fine dining establishment Bludorn.
As Agnes & Sherman’s GM, Pam brings her passion for connection and community through thoughtful hospitality. As a dynamic and collaborative leader, her goal is to create a space where every guest truly feels at home.
True to that spirit, Pam loves hosting dinner parties in her free time. Her other hobbies include traveling and playing sand volleyball.
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David Perez
Assistant General Manager
Favorite childhood Asian dish: Sesame Chicken and Shrimp Fried Rice
Born and raised in the Houston Heights, David has spent the last 13 years working in beloved neighborhood establishments. He got his start at D&T Drive Inn and spent the past decade growing into a leadership role at Lei Low. David is excited to bring his experience and energy to Agnes and Sherman.
For an off-the-menu adventure, ask David to make a Ti Punch!
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Karla Moreno
Sous Chef
Favorite childhood Asian dish: Bun Bo Xao
Karla was most recently at the Bib Gourmand-recognized Rosie Cannonball, after opening the beloved Heights restaurant Jūn. Prior to that, she was Sous Chef at March. Karla first met Chef Nick on the line at UB Preserv in 2020, where she started her culinary career. After UB Preserv’s closure in 2021, Nick and Karla knew they had to work together again, and years later Agnes and Sherman presented the perfect opportunity.
A proud Houston native, Karla enjoys long walks with her puppies, cooking for her family, and unwinding with video games.
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Easton Sadler
Sous Chef
Favorite childhood Asian dish: Tom Yum Goong
A native of nearby Pearland, Texas, and veteran of the US Navy, Easton is a graduate of Auguste Escoffler School of Culinary Arts. After honing his butchery and sausage production skills at Austin’s Banger’s Sausage House and Rosewood (next to the legendary Franklin Barbecue), Easton returned to Houston, where he worked with Chef Nick for 3 years at UB Preserv. He later became a line cook at local favorite Nancy’s Hustle, a Sous Chef at Savoir/ Patton’s, and Chef de Cuisine at Good God Nadine’s. Easton sees his culinary style through the lens of whole animal utilization and advanced butchery, and he’s thrilled to reunite with his mentor Chef Nick and good friend, as well as fellow Sous Chef Karla.
Follow his butchering adventures at @east_sad.
Our Operating Values
Communicate and listen well
We understand and care when we dialogue and listen intentionally.
Give and receive joy
Find levity and gratitude in what we get to do every day.
Be a person of integrity
Do what is right especially when no one is watching.
Be a part of a community
Be in service of each other as there’s no success without community.
Build a sustainable future
Create infrastructure that allows for personal and organizational growth
Improve continously
Focus on self reflection and betterment as a way of improving everything around you