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. 

Managing Partner and Co-Owner

Favorite childhood Asian dish: Tomato and Egg Stir Fry

Lisa has always pursued her career with the motivation of living her values. 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), and GLAAD (Gay & Lesbian Alliance Against Defamation). To say that she’s good at turning concepts into reality is an understatement. 

Say hi to Lisa at Agnes and Sherman, or follow her #workperks series on Instagram at @rrrlisarrr to see what the crew is serving for staff meal.

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.

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.

Bar Lead

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. Most recently, he was part of the opening team at Maven Sawyer Yards. 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!