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
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
“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
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.
Covina is the expression of Tim’s earliest and most important influences on his career as a chef. It is no surprise that his imagination for flavor and food began in the pioneering Los Angeles culinary movement in the early ’80s. Covina is a personal manifestation of his earliest mentors and most formative experiences cooking. Covina reflects that early California influence with creative, yet truly comforting greens, grains, pastas, and of course, a live fire grill. Plus a wood fired pizza oven from Naples, the same one he has in his backyard at home, as Tim thinks pizza is great with any meal.
Roof at Park South is a seasonal rooftop cocktail bar above the Park South Hotel in New York City. Roof at Park South provides a unique rooftop experience with quintessential summer cocktails to pair with a delicious bar menu – the perfect complements to an unobstructed view of the New York City skyline and the best outdoor celebration destination.
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