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stephanie yee, foh manager, fuku
ever since she was little, stephanie always loved to play with kitchen toys. she grew up following her passion and attended syracuse university to study hospitality management. throughout the years, she gained experience as a host, line cook, pastry cook and assistant general manager. in her free time, she loves snowboarding, yoga, and baking.
jamie vrooman, sous chef, momofuku toronto
born to an agricultural stock in south-central manitoba jamie found himself following the bottom up career trajectory of many young cooks. after a number of unremarkable jobs jamie went to university to learn his way out of the kitchen but found the life unsatisfactory. his most notable time has since been spent at oddfellows, Lucien, and actinolite, as well as a two-year sojourn as a butcher at olliffe. beyond the kitchen, he is happiest while riding and racing bicycles or discussing the intricacies of 1990’s skateboarding.
anthony angotta, sous chef, noodle bar
anthony was born in queens, raised in lynbrook and now resides in brooklyn. anthony's love for food started from his mother and grandmother's beautiful creations. anthony loves the ny yankees and the ny football giants. he cannot decide if he wants to get a ducati or a harley davidson first but eventually wants both. he found his culinary start at a downtown nyc steakhouse and his quest for culinary knowledge landed him at noodle bar in may 2015.
carlos arciniega, sous chef, noodle bar (ny)
carlos had the advantage of growing up in two worlds living in a border town down south in el paso and juarez. planning to attend law school, his true calling for cooking made him pursue the kitchen life. traveled and worked in europe, but his biggest learning experience was mexico city with two of his colleagues and best friends designing and opening a restaurant. now having the opportunity and pleasure to join the momofuku team in 2014.
dave arnold, inventor / partner, booker and dax
dave arnold began tinkering with restaurant equipment after earning his master of fine arts from columbia university. in 2004, arnold founded the museum of food and drink in new york in 2005, the international culinary center, tapped him to head its new culinary technology department.  arnold recently signed a double book deal with norton publishing. he is also working on an equipment design business.
kylie javier ashton, restaurant manager, seiōbo
born and raised in sydney, kylie started working in restaurants when she joined tetsuya’s doing admin, then worked her way onto the foh and also staged in the kitchen. she has worked at bentley restaurant & bar and was part of the original taste of young sydney team. she joined momofuku seiōbo in 2012.
gibran baydoun, chief of staff, momofuku
a rare las vegas native, gibran got his start in the hospitality industry at age 15. after earning his degree from the university of michigan (go blue!), his professional career began with hillstone restaurant group and later, ralph lauren. a lover of art, dining out, fashion and college football, gibran now lives in nyc and is quite at home in the city, like him, that never sleeps.
mitchell bates, chef de cuisine, shōtō
mitch is from washington state. after a stint at cru, mitch joined momofuku ko in 2008. he subsequently moved to toronto to be a part of the momofuku toronto opening team.
jon block, foh manager, daishō
a student of design and simplicity, jon has an adoration for old things, scottish cashmere and things that go in circles (except for conversations). after working for years as a bicycle messenger, jon fell in love with the dynamism of the restaurant world. in his spare time, he loves designing things, learning about systems, drinking wine and listening to silkworm.
nathan bolin, operations, papercut
nathan’s restaurant life began during his time at the university of kansas (rock chalk!), working the line at a tiny bbq joint. after graduating with a degree in cultural anthropology, he did what anyone with a degree in cultural anthropology does- got another restaurant job! after a long stint managing a bar in minneapolis, the allure of nyc (and a girl) proved too strong. after moving, he worked as gm of pok pok, joining the momofuku operations team in 2015.
marvin burgos, momofix
marvin hails from a small country in a caribbean island called dominican republic. raised in the bronx under the influence of his father who had one motto " work hard and build yourself," marvin chose a career in which he could do just that. build. after 12 years with a commercial contracting company he joined momofuku to be closer to home and his family. marvin loves the new york giants and activity dates with his loved ones.
anna-lisa campos, foh manager, ssäm bar
anna-lisa's restaurant career began over 15 years ago, washing dishes & bussing tables on fire island. she continued in restaurants while earning her degree in modern art & cinema studies at nyu. prior to joining the momofuku team in April 2013, she was most recently at co., where she managed the beverage program since 2009. she lives in brooklyn with her writer husband, where they have a cat named after a pixies song and a fantasy football team named after a louis ck bit.
paul carmichael, executive chef, seiōbo
paul is from barbados where his first professional kitchen experiences were at sandy lane hotel. after graduating from the culinary institute of america, paul worked in kitchens such as wd~50, aquavit, asiate, and the tasting room before serving as executive chef at perla in puerto rico. he returned to new york in 2010 to join the má pêche team first as sous chef then as the executive chef. In 2015, paul moved to sydney to become the executive chef of seiōbo.
david chang, chef / founder, momofuku
david chang is the chef/owner of momofuku. before opening noodle bar in 2004, dave worked in the kitchens of jean-georges vongerichten, daniel boulud and tom colicchio. he has been honored with awards from food & wine and bon appétit. dave was one of the time 100, a gq man of the year, and has taken home four james beard awards. dave’s cookbook, momofuku, came out in 2009. his quarterly print journal, lucky peach, came out in 2011.
ambrose chiang, sommelier, seiōbo
raised in sydney and hong kong, ambrose grew up in a family of passionate home cooks, especially his grandmother. he attended le cordon bleu and found his passion for wine and is currently completing his WSET diploma. ambrose joined seiōbo in 2013. he likes fish.
andy childs, finance, papercut
andy hails from uk, living in london for 7 years before making his way to the us 6 years ago. after studying economics, he went travelling through asia for a year trying everything possible from yak in nepal to cockroaches in vietnam. his love of hospitality followed, spending 15 years at soho house, eventually heading up the finance department for its north american division. andy is beyond thrilled to be at momofuku.
narie chung, finance, papercut
narie is originally from long island, ny and studied food and beverage operations at new york university. prior to joining momofuku, she was the assistant purchasing manager at pier sixty and the lighthouse, by abigail kirsch. narie lives in long island city with her overweight beagle named billy and loves to play competitive flag football.
noelle cornelio, public relations & marketing, papercut
born and raised in la, noelle was convinced from a young age that the entertainment industry was her calling. after graduating from cornell university, she returned to la in accordance with her then-life plan and worked at creative artists agency. noelle’s true interest in the culinary world inevitably caught up with her, though, and she moved to nyc to join the momofuku team.
patrick curran, chef de cuisine, noodle bar (ny)
while still in high school, patrick began his culinary career at oak hill country club in his hometown of rochester, new york. he then went on to earn his bachelor’s degree from the culinary institute of america. patrick has spent significant time abroad, working at the ritz carlton in st. thomas, and traveling in china. patrick has been with the noodle bar team since early 2010, first joining as a line cook, then a sous chef, and now chef de cuisine.
scotty daté, foh manager, daishō
scotty began his career when he was fifteen in his hometown of brampton. his love for the industry grew after his move to toronto. scotty has served, managed and consulted numerous establishments, and even opened his own cafe in the kensington market district. eventually all this led him to the momofuku world. besides being passionate about food, cold drinks, music and art, scotty is a self-proclaimed connoisseur of fine hawaiian shirts and laughter.
ian davis, chef de cuisine, má pêche
a brooklynite through and through, ian began cooking after injuries cut a career in boxing short. after graduating from the cia, ian started his career at union square cafe, followed by time at jean george. ready for change, he moved to chicago, where he sharpened his skill, discipline & attention to detail at tru and blackbird. returning home, he joined the momo team in 2013 working at ssäm bar & now má pêche.
john debary, bar director, momofuku
manhattan-born, suburb-raised, john narrowly escaped the post-college law school track in 2008, when he started bartending at please don’t tell. a year later, he hopped behind the bar at ssäm, helping guide the development of the cocktail program, splitting his time between the two bars for three years.
jeff de picciotto, project manager, culinary lab
jeff is a french-egyptian-italian-jew who grew up in new jersey. after graduating cornell university's college scholar program with a focus on creative collaboration, he worked in the arts, in film production, as an actor and voiceover artist, and as a creative director with macarthur award-winning artists. prior to joining momofuku in 2013, he was a whole-animal butcher at dickson’s farmstand meats, and started whose content airs on television and in the backseat of taxicabs.
derek easton, executive sous chef, momofuku toronto
derek grew up in toronto ontario and spent much of his youth working in small restaurants and discovering the culinary world foraging in northern parts of the provence with his family. after attending culinary school, derek pursued his interest in french and italian cuisine while finding time to travel and see some of the world. derek is apart of the opening team for momofuku toronto and is currently commissary sous chef.
brittany ferri, human resources, papercut
brittany grew up in anchorage, alaska, and began working in the restaurant industry at age 14. after earning her degree at southern oregon university in organizational communication, she is happy to merge her educational and professional backgrounds in the hr department at momofuku. she loves spending time with her better half, playing in the sunshine, and messing around on her saxophone.
sam gelman, executive chef, momofuku toronto
sam hails from iowa city, where his pursuit of all things culinary began at the age of sixteen while working part time in restaurants during high school. sam has cooked in iowa city, chicago, boston, the hudson valley, and nyc. in 2007, sam started working with chef david chang at momofuku ssäm bar. he helped open momofuku ko as sous chef in 2008 and recently settled up north to help open momofuku toronto.
jonathan gonsenhauser, beverage director, momofuku toronto
jonathan was born in south africa, but brought up in toronto. an avid traveler, jonathan believes you need to touch, see, and smell anything you truly want to master and have a proper understanding of. when he is not tasting and studying all things liquid you can find him 90ft underwater scuba diving. he currently holds his advanced certification with the court of master sommelier and is working towards attaining his masters.
sean gray, executive chef, ko
hailing from eastern pennsylvania, sean moved to new york city in 2005 after working in a string of kitchens between new york and philadelphia. sean joined the momofuku team in 2007, spending time at noodle bar, ssam bar, and then moving to ko in 2009 as sous chef. he became ko's chef de cuisine in 2011.
reiko hannan, operations manager, ko
reiko grew up in brooklyn in a family of artists and attended nyu to study music related fields. but she always found herself working in the hospitality industry. she has held an array of jobs, from bartender to line cook to production manager. her variety of jobs has prepared her for the role of operations manager. in her spare time she enjoys urban micro gardening.
ty hatfield, chef, noodle bar (ny)
ty is a minneapolis native, cooking there for 10 years before moving to nyc in '06. he worked at a couple of spots before joining momofuku noodle bar in '09 as a sous then as the chef de cuisine. he departed for a few years and now rejoins us to work as the chef of culinary projects.
jason hipple, operations, papercut
jason landed in new york by way of philadelphia. he enjoys long walks on the beach, candle lit dinners, and sandwiches of many different varieties. after studying philosophy at temple University he, like many other great thinkers, ended up in the hospitality industry. jason has professionally vended beer, scooped ice cream, and washed dishes. he has also done those things unprofessionally. he thinks the best place to get a burger is at his grandmother's bar, but he might be biased on that one.
dean hoebbel, operations, papercut
dean was hired as a dishwasher at boca in cincinnati at the ripe age of 13. he was eventually promoted to busboy. he completed his undergrad at temple university in 2007 and obtained his masters from george washington university in 2009. dean likes the bearcats, bengals & reds.
vanessa huang, finance, papercut
vanessa is a taiwanese-american born and raised in nyc. she always had a love for food. she pursued her passion at 18, gaining experience as a hostess, bartender, and assistant foh manager. in 2012 to further pursue her passion for the culinary arts, she graduated from the french culinary institute in ny. she joined momofuku in 2014, where she hopes to learn and improve in this business.
jaclyn hughes, human resources, papercut
for reasons still unknown, as a child, jackie aspired to be a trapeze artist. when the circus did not work out, jackie fell into the payroll industry. although she received her degree in history & childhood education from college of mount saint vincent, jackie had a change of heart. she is part of an ever-growing, ridiculously large, irish family. jackie joined momofuku in 2013. pink floyd's dark side of the moon changed her life & music is her greatest love.
ali hynes, human resources, papercut
ali has had two consistent passions in her life, dance and food/hospitality.  after graduating from umbc she moved from maryland to nyc.  for the past 8 years she worked her way from host to human resources manager at b.r. guest.  she is delighted to have joined the dynamic team at momofuku in late 2011.
kate inserra, foh manager, ssäm bar
kate was born and raised in the garden state. she began working in restaurants at an early age with stints in both the kitchen and in the dining room. she is a graduate of the french culinary institute and joined the momofuku team in december 2012. kate lives in brooklyn with her chef husband and rescued pup.
chris jang, sous chef, noodle bar (to)
chris jang is from s. korea, and moved to toronto when he was 17. he began as a commercial photographer for many years before he started cooking and soon couldn't hide his passion for it. this passion pushed him to go to culinary school and pursue his dream. after working at many different style of restaurants, he has landed at noodle bar.
peter jensen, sous chef, shōtō
peter was born and raised in fyn, denmark and developed his culinary skills in copenhagen spending 4 years at the paul. he joined momofuku ko in 2010 first as a stage and then as a line cook. after recently spending time back in his homeland, he is now a part of team toronto as sous chef at shōtō.
sara jimenez, general manager, ssäm bar
sara started her restaurant career when she was eighteen, working at family-owned restaurant da pino in dublin. she then moved to london to work at richard corrigan’s bentley’s, then fergus henderson’s st. john bread & wine, finally landing at momofuku ssäm bar in 2011.
maddie kershow, events, papercut
maddie joined momofuku in october 2011. she studied political communication at the university of virginia and worked in corporate/political pr prior to jumping ship to work in the food world. she is currently pursuing a masters in food studies at nyu.
ken kiehl, general manager, má pêche
ken has followed many muses, with the fascinating world of restaurants as the one constant. his career began as a young server at the white dog café, in philadelphia, where he was first given the opportunity to be an assistant manager. after two years as a manager at prune, ken joined the team at má pêche in 2014. he lives in queens, with his clarinet, a 5x7 camera, two miniature schnauzers, two betta fish (in separate tanks), and 18 houseplants.
grazia kim, event coordinator, momofuku toronto
grazia has worked in restaurants since the age of 18, starting as a part-time host during her studies as a fashion business major. she soon realized that she was developing a love for the world of hospitality and fine dining, as she moved up the ranks to become the private dining liaison at auberge du pommier. after 5 years at auberge, she went on to join the momofuku toronto team for the grand opening in 2012.
tony kim, executive chef, noodle bar (ny)
originally from orange county, california, tony started working in the corporate world but a career change charged by a passion for food and service placed him on a culinary path in 2002. after working with various restaurant groups in california, tony was recruited out to nyc in 2011 and ultimately received an opportunity to join momofuku in 2013.
graham klinkbeil, sous chef, noodle bar (ny)
graham grew up just outside of rochester, ny. he started working in restaurants when he was 15, bussing tables and washing dishes at a local diner, by the time he turned 16 they had thrown him in the kitchen. graham moved to nyc to attend the institute of culinary education when he was 21. since then he's worked at hearth, riverpark and 'wichcraft. he played ice hockey for 13 years.
a.j. lapointe, sous chef, shōtō
born and raised in ottawa ontario, a.j. started in restaurants at the age of 15. a.j. is a graduate of culinary management from algonquin college in 2008, and most recently the sous chef at the black cat bistro in his hometown.
eugene lee, general manager, noodle bar (ny)
eugene is originally from oregon, and legend has it he worked as a hibachi chef at a local restaurant while growing up. he moved to new york to attend college, and has been living in brooklyn since.
jake lewis, assistant beverage director, momofuku
jake has been in the business since he was 17. he's worked in a variety of booze-related jobs but always ends up coming back to working with wine. jake's currently an advanced sommelier and is working towards his master sommelier diploma. when he's not at a restaurant, he's probably studying or hanging out with his wife.
jessica li, human resources, papercut
after spinning around for 8 years as a figure skater, jessica got really dizzy and decided she had to move on. she went on to pursue her passion with food and started with bagatelle back in 2008. with 6 years under her belt, she decided to find a new home and landed here at papercut with team hr. she's also getting a degree in creative writing in hopes to one day write about what she loves to eat!
jamie liu, sous chef, noodle bar
jamie is from hawaii. she loves her family, boyfriend, yoga, & two cats.
rachel lye, commissary purchasing manager, momofuku toronto
born and raised just outside of toronto rachel discovered her passion for food at a young age in the kitchens of her parents and aunts. working in a butcher shop during high school sealed the deal and after university rachel traded textbooks for cookbooks and hasn't look back. she is thrilled to join the momofuku team in toronto and is looking forward to the new experiences and challenges ahead.
tara macmullen, operations, momofuku
tara comes to new york from charlotte, nc. she has been working in food service since the age of fifteen, building the foundation of her hospitality education at five points, back forty, and savoy restaurants before joining momofuku in october 2010.
marguerite mariscal, communications, papercut
after spending her formative years in new york city, marguerite attended bowdoin college in brunswick, maine. soon after graduating, she returned home and set up shop at momofuku in the fall of 2011. they hired her two months later.
samantha marshall, foh manager, ssäm bar + booker and dax
sam dropped everything in 2011 to move to nyc to pursue a career in the restaurant biz. originally from Minneapolis, she got her first taste of the industry at sixteen driving a beverage cart around the back nine. during college, she spent time behind the bar learning about all things boozy, than anything kinesiology related. sam has been fortunate to work for amazing neighborhood spots in Brooklyn and looks forward to her time with the team at momofuku.
cian mulholland, sous chef, seiōbo
orginially from furbo, ireland, cian was born into a family of chefs and started cooking under his dad in galway at the age of 16. he moved to dublin to work at chapter one, before making the move down under to work at koi as sous chef. he joined the team at seiōbo in 2011.
paula navarrete, sous chef, daishō
paula was born and raised in colombia until her early teens. she has worked in the mayan riviera, north 44, and colborne lane. recently, she took a year off to learn butchery at sanagans meat locker. paula loves latin culture and food and joined the momofuku team in 2012.
brendan newell, design, papercut
a portland, or, native, brendan received a bfa in printmaking and design from the university of oregon. after working in kitchens doing everything from dishwasher to sous chef, he moved to brooklyn to help open the east coast wing of pok pok. having always been a freelance designer and illustrator, brendan switched over to full time design work in 2014. he loves photoshop, coffee, and food. his spirit animal is the nutria.
max ng, sous chef, ko
max is not his real name. max is from singapore. singaporeans come say hi. did a bunch of restaurants at pan pacific hotel singapore. grew his legs within les amis singapore. did a one-off yacht chef gig before coming stateside. 8 days of water shortage, engine failure and no refrigeration in the middle of south china sea. ssam bar 18 weeks, 4 months commis at ko, line cook ever since, until now. believes he's a japanese in his previous life.
patrice noble, assistant manager, seiōbo
patrice spent ten years working the sydney scene and after four years managing the victoria room in darlinghurst, she decided to venture to london to gain more experience. patrice divided her two years working in the west end managing the riding house and then in east london at the ace hotel shoreditch. fresh off the plane home to sydney, patrice joined the team of momofuku seiōbo in november 2014.
jorge olarte, sous chef, má pêche
jorge was raised in south florida. after a lengthy construction career he chose to go back to school and receive his associates degree form le cordon bleu in miami. before graduation he made up his mind to move and work in nyc. after having worked in many kitchens around the city, jorge is very excited to bring his knowledge and experiences to the team at má pêche. he also can’t wait for what this new role has to teach him.
rebecca palkovics, public relations & marketing, papercut
rebecca grew up in bucks county, pennsylvania where her first job was making and serving atomic (oversized) sundaes at a restaurant and dairy bar. she received her ba from the university of chicago and her masters in food studies from nyu. before joining momofuku in 2012, rebecca worked in marketing for a wine and spirits importer. she loves swimming, british television and bubbles (of the alcoholic variety).
nicholas papadatos, sommelier, daishō
nicholas was born and raised in the beaches area of toronto. after spending a year interning at scaramouche, he went on to graduate from the culinary institute of america, with stints at both alinea and noma before joining the momo team. a student of wine and an avid traveler, he is resolute in the belief that one should never stop pushing.
alex parine, foh manager, noodle bar (ny)
on the hallowed shores of long island, during the latter half of the 1980's, it was decided that alexander would work in the food service industry. everything from that bitter cold day until this point has simply been filler.
eugene park, technology, papercut
born in virginia and raised in new jersey, eugene grew up an army brat and later joined a few years himself. tired of playing g.i. joe he came back to nj and gave a try in the tech world. it's been five years and he's still at it!
joe piccirillo, foh manager, noodle bar (ny)
joe grew up in nj and ct on a steady diet of italian food, yankees baseball and punk records. he never got to play for the yankees, but he did work as a line cook at some italian restaurants and ran a record store in boston for 10 years. after moving to nyc, joe spent 8 years at ed’s lobster bar in soho. he lives in brooklyn with his cat wolfgang and is still working on his curveball.
anoop pillarisetti, technology + digital, papercut
anoop joined the momofuku team early in 2009. he grew up in louisiana, studied at vassar college, and sold cheese in philadelphia. crawfish are his first, his last, his everything.
josh pinsky, sous chef, ko
grew up in northern virginia. culinary school in new york. moved to san francisco in 2006. sous chef at random venues. wanted to cook in new york city. relocated here in 2011. knew a guy who knew a guy.
joanna pleta, pr and marketing, momofuku toronto
jo grew up in the philippines, but has since lived in switzerland, dubai, the uk and now, canada. she started her career in marketing and digital strategy, before her love for food and hospitality brought her to momofuku in 2014. she enjoys baking, web design, yoga, and looking for the world’s best fried chicken. humbled to be part of such a great team, jo is looking forward to learning as much as she can at momofuku.
dee ann quinones, bar manager, booker and dax
dee ann quinones is from a small town in ohio (fremont) that she got out of as soon as possible. she has since traveled the world, including 40 countries on 6 continents, and lived in los angeles, london and now new york. she has been working in the cocktail industry for over a dozen years, spending that time working with some of the best culinary and cocktail experts in the industry.
alex riccobono, operations, papercut
alex is a native new yorker who has worked in restaurants since he was 15. after attending cornell university, he returned to nyc and worked various positions in the back and front of house, in establishments as varied as union pacific, bungalow 8, and shake shack. alex has an mba from nyu/stern and lives with his family in brooklyn, which his friends repeatedly point out that he said he would never do and that he used to really really hate brooklyn.
kimberly rubin, communications, papercut
originally from chicago, kimberly grew up in midcoast maine. she happily returned to urban living to attend columbia university, which she graduated from in may 2012. in her spare time, she is an avid amateur apiarist.
matthew “rudy” rudofker, executive chef, ssäm bar + má pêche
matt’s first kitchen experience was at vetri restaurant in his hometown of philadelphia. in 2005, he moved to nyc and worked under some of new york’s best young chefs, first at oceana with cornelius gallagher followed by two years at cru under shea gallante. matt then spent time at daniel, where he was part of the team that earned both four stars from the new york times, and 3 michelin stars. before joining ssäm bar, matt completed a stage at the fat duck restaurant in england.
jordan salcito, beverage director, momofuku
jordan’s career in hospitality began at age 14, as a barista in denver, co. she’s been intrigued by wine all her life – her italian grandfather used to make (purportedly terrible) wine in his basement. jordan’s nyc restaurant career includes stints as a host at wd~50, cook and busboy at daniel, and sommelier/manager at eleven madison park. she works harvests in burgundy, tuscany, and patagonia regularly, is a master sommelier candidate, and lives in ny with her husband and two plants.
miranda scarborough, foh manager, noodle bar (ny)
miranda, a texas transplant, has been working in the biz since she graduated from the university of texas at austin. she loves breakfast tacos, delicious beer (sorry mom) and all things extra girly.
selena scott, foh manager, má pêche
selena is a williamsburg brooklyn native, where she still lives with her two sons. after years as a market researcher, she got her start in the restaurant industry by attending the chow institute. since then, she has worked various stints in every front-of-house position imaginable. searching for a new challenge (and giving in to her sweet tooth), she is excited to be a part of the management team at má pêche and milk bar midtown.
tari shear, office manager, momofuku toronto
tari holds a degree in cultural anthropology from the university of toronto, where she spent a summer in italy studying the anthropology of food. she also spent time in new york city learning about jewish food culture – where it began, where it’s going and why. her favourite food experience abroad thus far was eating guinea pig in the mountains of peru. tari's motto remains, "try anything once!" - as long as there's no cilantro.
irfan shikari, finance, papercut
irfan was born in the bronx and grew up in the suburbs of new jersey. he went to college in long island where he studied finance. irfan moved to manhattan after graduation, and started working in the hospitality industry after a brief stint in the world of new york city finance. irfan enjoys staying active, great food, good music, the yankees, giants, and the knicks!
danielle shupack, events, papercut
a new york native, danielle graduated from the university at albany with a degree in communications. after spending a few years in finance, danielle decided to pursue her passion for food and health. she enrolled in the institute for integrative nutrition and joined momofuku in 2014.
chase sinzer, sommelier, ko
chase grew up in new jersey. he started working for ushg after college, eventually settling in as a dining room manager at maialino. most recently, he had the opportunity to be part of the opening team at john fraser's narcissa as head sommelier before moving on to ko as part of the extra place opening.
amelia skomial, finance, papercut
amelia grew up in queens before moving to manhattan. she graduated from stony brook university. in her spare time, she loves to play video games (where she pwns), read marvel comics, and watch horror and sci fi movies with her fat, yet extremely adorable, cat patrick. her goal is to try every bakery in nyc.
jed smith, sous chef, daishō
as an english boy, jed started cooking in london for two french men pierre gagnaire and jean-denis lebras. he then moved to new york to cook for david chang. he had a short break cooking in montreal hanging out with martin picard and his buddy vincent. now he is in t-town, back with david.
steve sousa, service director, momofuku toronto
steven has worked in restaurants since the age of 15, but he became passionate about food and wine after completing his bsc. in psychology at the university of toronto. he went on to complete his sommelier diploma with the canadian association of professional sommeliers.
jeff stutsman, production manager, culinary lab
originally from amherst, ma, jeff began washing dishes at a local brew pub in high school. he continued working in restaurants as he earned his degree in food science at the university of massachusetts. after college, he worked in food product development before relocating to nyc to attend the french culinary institute. jeff joined the lab in 2013.
andrea tang, human resources, papercut
andrea was born and raised in toronto, getting her psychology degree from queen's university, but left her home and native land to get her graduate degree at cornell university. after spending some time in the corporate world in nyc and london, she unexpectedly found her calling in a world that embraces her love of food and returned to the city to join momofuku. she is a perpetual adventurer, super nerd, and snack enthusiast.
gretchen thomas, events, papercut
a florida native, gretchen moved to new york in 2009 after studying printmaking at the university of florida. after four years at union square hospitality group, she joined momofuku in april of 2014. outside the walls of papercut, gretchen enjoys going out to eat, tending to two special cats, and drinking wine on her stoop in Brooklyn.
veronica trevizo, sous chef, seiōbo
veronica hails from san diego. after graduating from the california culinary academy, she worked at the four seasons in san diego, jardinière and michael mina in san francisco, and spago in maui. she then traveled across europe and staged at noma. veronica relocated to new york to work at momofuku first as a development chef at the lab, then a sous chef at noodle bar. before leaving nyc, she worked at luksus. in 2015, veronica moved to sydney to join the team at seiōbo as a sous chef.
fidel vivanco, sous chef, má pêche
fidel is from puebla, mexico and has lived in nyc for 22 years. joining momofuku in 2007 as a dishwasher at ssäm bar, he moved up and worked as a cook for tien ho. he was on the opening team of má pêche and has been here ever since. fidel lives in the bronx with his wife and four awesome children. his favorite thing to do outside of work is watch soccer.
matt wang, operations, papercut
matt is a restaurant lifer, starting out getting the crap kicked out of him in the kitchens of a fancy hotel in westchester, ny. he's gone on to work on the opening of more than a dozen restaurants and hotels. he joined momofuku as part of the ops invasion of 2014. he wholeheartedly believes that the yankees won the 2001 world series and his favorite x-man is beast.
chris wickens, sommelier, shōtō
since 15, chris has worked in food + drink as a mccook, steakhouse waiter, and brunch service soldier. after graduating in economics from western, a trek through europe with his brother cemented his love of wine, and exposed him to michelin level food + service. a fortunate turn of events put him in touch with the momofuku brass, and he was tapped to open shōtō in summer 2012. he is a certified sommelier through the cms & enjoys brewing, bikes, and bengals.
nick wong, chef de cuisine, ssäm bar
nick is from california, but he moved to nyc after college to go to FCI. he interned with dave arnold while there, who then helped him get a job at ko as a commis. he moved from ko to ssäm, then left to work at gramercy tavern. he moved back to the bay area for a year and worked at incanto. nick returned to ssam in november 2013. he loves christmas, fancy cocktails, and new york.
su wong ruiz, general manager, ko
su started cooking professionally in taos, new mexico then blue hill, new york before moving on to manage service at sumile. in 2011, she trained at ko and ssäm then joined the opening team of momofuku seiōbo. she moved back to new york at the end of 2012 and joined the má pêche team. she moved to ko in 2014.
susanne wright, finance, papercut
sue grew up outside of philly and graduated in applied mathematics engineering from university of virginia. after living in dc, seattle, and honolulu, she came to the realization that she belonged in nyc, where people live to eat. she and her dog kana have been working for momofuku since 2010.
armando yanez, sous chef, ssäm bar
originally from mexico, armando started working at ssäm bar as a dishwasher. he left to work at empellon and abc cocina but always came back to ssäm where he is continuing to grow everyday as a sous chef. armando likes to play soccer and watch scary movies. "if you put in a mixer bowl: soccer + cooking & a pinch of love = perfect life. s + c / l = pl" - armando
hans vogels, chef de cuisine, noodle bar (to)
by way of the grace maternity hospital, hans got into restaurants after graduating from the culinary institute of canada starting with an apprenticeship and 5 subsequent years at the church restaurant in stratford. hans has made toronto his home since 2000 working for the likes of susur lee and marc thuet before moving on to executive chef positions at the spoke club and turf lounge. a fan of proper football and his ’64 chevy.
matthew yokota, sous chef, daishō
matthew was born in 88' in thornhill, youngest of three siblings. he started working in the industry when he was 16. After high school he decided to go to culinary school at george brown. From there matthew has worked at restaurants in toronto such as one, scarpetta, and marben. he spent a year cooking in Vancouver and has recently just arrived back from london, england working at nobu and dabbous. his most memorable culinary experience would be picking chanterelles and porcini in austria.
marisa yokoyama, human resources, papercut
living in seattle most of her life, marisa escaped the west coast in 2011 for new york. upon her move she unexpectedly found herself in the restaurant industry. however, after growing up in a family centered around food & family owned restaurants, she feels it was her calling all along. after 3 years with the clarkes group, she joined momofuku in 2014. marisa stays inspired through traveling, amateur photography, music & trying new restaurants on her never ending food list.
kent yuen, communications, papercut
a native new yorker, kent studied history at goucher college and has an mba from fordham university. he has lived in baltimore, san diego & london and traveled all over the world, but enjoys being right here at home in nyc with his family and friends. kent enjoys snowboarding or playing soccer in his free time and secretly hopes that his son will not like any of his favorite ny sports teams.
celia zhang, business development & strategy, papercut
after living in (and eating her way across) china, hawaii, missouri, michigan, and boston, celia finally landed in new york. she began pursuing her passion for food in college, where she became an avid food blogger, worked on a food social enterprise, and led efforts to publish a dining hall cookbook for the student body. after a two-year detour to investment banking at citi after graduation, celia is beyond delighted to join momofuku and return to the food industry.