Interested in joining our team, please click the link below. We are actively looking for team members for our De Pijp location
“The best comfort food will always be greens, cornbread, and fried chicken.”
The Story
LADYBIRD is a New York approach to the Southern kitchen. Ladybird Fried Chicken is an artisanal fast-casual restaurant. Inspired by memories of American Down South recipes and family dinners mixed with the culture and vibes of New York. Artisanal fried chicken done right IS WHAT WE DO BEST !!. the level-up is our off-the-hook, champagne, and caviar pairing. A full bar menu with hand-crafted cocktails, sparkling and vin-natural wines.
The combination of fried chicken draped in caviar, perfectly paired with a drink of your choice. Listening to old-school hip-hop and Motown is an experience like nothing you have ever felt. Priding ourselves on handcrafted sauces and sides. Every menu item is prepared in-house. Ladybird always wants to keep our core belief of providing an amazing price vs quality for everybody in every hood while steadily bringing real fried chicken to Europe.
The Goods
The Ladybird Crew
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Noah Tucker Chef / Owner
A native New Yorker, now residing in Amsterdam for the past 15 years, Noah knew he wanted to be a chef from the age of six. Noah mastered his art mainly in New York for Chef Daniel Boulud and Chef Jean-George amongst others. Spent two and half years in Japan staging in many high-end traditional kitchens. Before coming to Amsterdam, he spent his time in California working for Chef Michael Mina in San Francisco. The love of chicken comes from a deep-bedded nostalgia at a young age. Having large Sunday dinners at his grandmother's home while watching her prepare some of his favorite dishes.
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Tony Joseph Chef / Owner
Born and raised in East London, Anthony acquired his lifelong love of cooking from his Mum. At 5 years old, he already knew he wanted to be a chef. His traditional education included a two-year apprenticeship specializing in classical French cooking and later he added Asian influences along with other cuisines. He too has worked in a number of Michelin-starred restaurants and under famous chefs such as Albert Roux, Marco Pierre White and Andrew Turner. His culinary ambitions led him to work in the USA and Belgium before moving to Amsterdam in 2004.
