Nick Wong is the Co-Owner and Executive Chef of Agnes and Sherman, Houston Heights’ Asian American diner-inspired concept, a 2026 James Beard Award Semifinalist for Best New Restaurant. Born in San Francisco to a Hong Kong-born mother and a San Francisco-raised father, Nick’s culinary perspective has always been shaped by navigating multiple cultures through food. A graduate of the French Culinary Institute in New York City, Nick honed his craft at acclaimed restaurants including Momofuku Ko and Momofuku Ssam Bar, where he rose to Chef de Cuisine. He later moved to Houston to open UB Preserv with Chris Shepherd, which was quickly named one of Texas Monthly’s Best New Restaurants in 2018. With Agnes and Sherman – his first solo project, opened alongside his best friend-turned-fiancée Lisa Lee in the spring of 2025 – Nick draws directly from his unique, personal background, creating a restaurant inspired by his own upbringing between cultures. Named after his parents, the concept reimagines the American diner as a shared cultural touchpoint, where immigrant flavors and nostalgic comfort food meet without hierarchy. Through his cooking, Nick explores what American food looks like today: layered, personal, and constantly evolving.