Owner and Managing Partner

Nick on one of the best ways to describe Lisa: "I'm just glad she's on my team so I don't have to compete against her."

By the time she was 28, Lisa was working in product and operations at Facebook while serving as the publisher of a national Asian American magazine. In 2013, Lisa was profiled by Marie Claire as a “New Change Agent” for cofounding Thick Dumpling Skin, an online community for Asian Americans to discuss positive body image. To say that she is familiar with turning ideas into reality is an understatement. 

Lisa pursued her career with the intensity and passion of one day being able to fully live in alignment with her values. From being a woman leader at companies like Pandora, Squarespace, and most recently as the VP of Global Culture and Belonging at DoorDash, Lisa knew that she would center her first business endeavor around her life’s work: empowerment, inclusion, and community. As a Taiwanese American immigrant who learned valuable life lessons during her formative years living in pre and post-apartheid South Africa, her goal with Agnes and Sherman is to create a place of acceptance and belonging through hospitality. 

When Lisa isn’t learning acronyms like COGs and CGS, you’re likely to run into her at local coffee shops and at live music events. 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).

Follow Lisa and her #workperks series on Instagram at @rrrlisarrr to see what Agnes and Sherman is serving for staff meal.

Owner and Executive Chef

If you’re wondering what it’s like to taste Nick’s cooking, just ask Food & Wine: "Momofuku alum Nick Wong’s adventurous dim sum-style menu at UB Preserv turned me—a brunch hater—into a devout believer." 

As the former Executive Chef of UB Preserv, an award-winning destination from the Underbelly Restaurant Group, Nick led the team to Texas Monthly’s “Best New Restaurant” award in 2019. To this day, people stop Nick on the street to ask him about the crispy rice salad that he created there. 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 his new Asian American diner, 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 (despite being allergic).

Nick chronicles his kitchen R&D with sardonic commentary on Instagram at @_nickwong_, and he’s been featured 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.