Cushman Concepts

A multi-concept, hospitality focused restaurant group located in Boston and New York


Cushman Concepts is a restaurant group created by husband and wife team Tim and Nancy Cushman. They have founded and lead restaurants in Boston and New York whose collective vision is to create unique hospitality experiences that surprise and delight their guests everyday. The Cushman Concepts team is proud of these shared principles: that they are a group that is creatively driven and operationally sound, and that they foster and insist upon a culture of genuine care for themselves, their purveyors and their guests.


Chef Tim & Nancy Cushman

Chef Cushman has spent over 35 years cooking around the world in Japan, France, Thailand, Italy, Germany, Hong Kong, London, Mexico, Taiwan and more. He served for seven years as a Corporate Chef with Lettuce Entertain You in Chicago where he developed menus for new concepts. In 1994, Cushman launched a consulting business to develop menus for restaurateurs, from independents to large operators. Presently, Cushman is Chef Owner of Cushman Concepts and consults on various restaurant projects. 

Nancy Cushman is a certified Advanced Sake Professional and created the sake program at o ya. Prior to restaurants, Nancy worked for over a decade in Account Management for Fortune 500 clients at major advertising agencies, including Leo Burnett, Arnold Worldwide and Hill Holliday. Nancy is also on the Board of Advisors for the Restaurant Investment Group, a pioneering group which assists up and coming chef restaurateurs access investment capital and navigate pitfalls of opening a new business. Additionally, she is an active Senior Fellow at Food Sol, Babson’s Food Entrepreneurship program at The Lewis Institute. In 2016, The Japan Society of Boston recognized Nancy with their Distinguished Professional and Cultural Achievement Award for her work at o ya and contributions to the community.


“Although the name means “white” in Italian, Bianca isn’t an Italian restaurant; it’s a reference to the color of a clean plate, sort of like the restaurant version of a blank slate. “That lets us do whatever we want to do,” says Tim Cushman. “We want an American restaurant, and that can mean almost anything these days.”
The aim is for Bianca to serve the neighborhood in many capacities, from date night to weekend brunch with the kids — for it to be somewhere nice, comfortable, fun, and family-friendly that means locals don’t have to drive into the city, says Nancy Cushman. There will be plenty of wood cooking: a smoker, wood grills, wood rotisserie, and wood-burning ovens. And although Bianca isn’t Italian, there will be a few pizzas on the menu.” – Devra First, Boston Globe

An acclaimed contemporary Japanese izakaya, hatched in 2007 from years of extensive travel and research in Japan by James Beard award-winning Chef Tim and wife, Nancy Cushman. They were, and continue to be, blown away by the hospitality of Japan plus the quality of Japanese food and sake. o ya serves sushi, sashimi and small plates alongside premium sake, wine, beer and japanese whisky.


A rock n roll izakaya honoring the pulse of japanese nightlife by serving sushi, robata grilled yakitori and street food small plates paired with craft cocktails, premium sake, wine and beer alongside live bands, spinning dj’s and karaoke.

Work With Us

The Cushman Concepts team prides themselves on the unique culture that has developed over years of hard work and commitment. We are creatively driven and operationally sound and are inspired to surprise and delight our guests every day with craveable food, beverage and warm service. We have a high level of respect for each other as well as our guests that join us every night.