Meet Rasheeda Purdie a New York City-based chef who has been turning heads with her innovative cooking. She studied at The Fashion Institute of Technology in NYC before working under fashion icon Betsey Johnson. From there, she continued to the iconic Henri Bendel on Fifth Ave., where she became a top stylist and worked with high-profile clients such as Beyoncé and Michelle Obama.

In 2015 she left fashion to explore cooking at the Institute of Culinary Education in NYC.  She gained experience at Duane Park and Untitled Restaurant at The Whitney Museum before refining her cooking techniques under notable chefs Melba Wilson,  JJ Johnson, and Marcus Samuelsson.

During the pandemic, she launched Ramen By Ra in partnership with Ada Supper Club, which celebrates Black and female expression through food.

In 2021, Ebony Magazine named Rasheeda one of their “Black Chefs You Should Know”. In 2022, she received the Dine Diaspora - Black Women In Food honorarium for Culinarian of the Year. 

In 2023, Rasheeda made her national TV debut on the Food Network Beat Bobby Flay and was awarded the People’s Chef Choice Award powered by Pepsi Dig In. She was also one of 45 chefs featured in the “For the Culture” cookbook by Klancy Miller.

Chef Rasheeda Purdie announces opening her first ramen shop, Ramen By Ra, at The Bowery Market in NoHo, marking it the first Black and female-owned ramen shop in America.  The intimate five-seat counter invites guests to experience the city’s first breakfast-brunch ramen experience inspired by Asa-Ramen featuring a variety of unique toppings for the beloved noodle bowl.

Retaining the spirit of her wildly popular ramen pop-ups, guests will be seated in front of Chef Purdie in the cozy and intimate space that mimics traditional Ramen shops in Japan, bringing a little bit of Tokyo to NoHo.

The exterior of the shop is designed by Land & Shore NYC using a traditional Japanese wood-burning technique called Shou Sugi Ban or Yakisugi, which enhances the natural patterns of wood while also weatherproofing it. The ambiance is warm and welcoming; inviting diners to unwind over a glass of Kettl Japanese Tea or a selection of NON Sparkling Caramelized Pear-Kombu while your ramen is composed. The shop will center on a revitalized "Asa Ramen” experience inspired by American breakfast-brunch cuisine.

The term "Asa-ra" is a union between the Japanese word morning (asa / 朝) and ramen (ラーメン), dating back to the early 1900s in the Shida District of Fujieda City, Shizuoka Japan.

 “I started my culinary career focusing on my southern roots. During the onset of the pandemic, I was drawn to ramen as a form of comfort and warmth during such an uncertain time. I immediately began to draw parallels between Southern food and ramen broth. Both draw from the soul; using all the ingredients, with the low and slow cooking method. I’ve been inspired to explore this fusion and excited to explore these worlds in my new shop”, remarks Rasheeda Purdie, Ramen By Ra founder and chef.

The Ramen By Ra menu draws inspiration from toppings traditionally used in ramen while also connecting to the American breakfast-brunch concept.

To maintain Asa-Ramen tradition, each ramen starts with a classic Shoyu broth that’s enhanced with infused oils or paste to differentiate the flavor of each bowl, offering a balanced taste of familiarity and innovation.

Purdie crafts unique ramen profiles such as bacon-egg-cheese, blt, everything egg drop, gravlax, and steak with soy egg in ramen form — with crafted ramen noodles freshly made by Sun Noodle Inc.

Ramen By Ra is a culinary experience inspired by the past, recognizing the present, and evolving into the future as curated by Chef Rasheeda Purdie.