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.
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.
foh manager, noodle bar (to)
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.
foh manager, daishō
jen has been working in the restaurant industry for the last 13 years. born in quebec but having grown up in mississauga, jen moved to toronto 7 years ago, and has since fallen in love with the city life. when not at work, you can find jen strolling around the city with her dog dwayne, playing soccer, or volunteering at a dairy farm just outside the city. jen is very excited to be joining the momofuku team in toronto.
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.
executive chef, má pêche
paul is from barbados where he learned to cook from his mom and worked at sandy lane resort and the cliff restaurant. he moved to new york to attend the culinary institute of america and upon graduation moved to the city, working at the tasting room, asiate, alto, aquavit, and wd~50. in 2008, paul moved to puerto rico to become the executive chef at perla restaurant; he returned to new york in 2010 to join the má pêche team as sous chef, and was promoted to executive chef in october 2011.
foh manager, ssäm bar / booker and dax
leah, born in korea, adopted by italians, and raised in westchester got her first big break 15 years ago as the head counter girl for a local pizzeria. she has spent her time up and down the east coast for various reasons including an education in boston, finally returning back to the homeland in the fall of 2013, when she joined the momofuku team. she resides in brooklyn with her chef fiance, and dog children bella and joetorre.
brand director, papercut
sue chan grew up a tennis player in california. after graduating as a strong barnard woman, she worked for the not-for-profit organization, food bank for new york city. sue joined momofuku in 2008. she is the co-founder of toklas society, a professional network for women in food + hospitality. her favorite karaoke song is natalie imbruglia's "torn."
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.
facilities manager, momofuku
mike is just your regular half cuban half chinese guy, born and raised in brooklyn, ny. he worked in several hotels throughout the city where he was fortunate enough to be able to break a bunch of stuff and learn not to do that anymore. he loves ny and doesn't see himself ever leaving. sports, cooking, eating and comedy are some of his hobbies. he is happy to be part of the momofuku team.
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.
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.
sous chef, ssäm bar
ian, who is originally from brooklyn, decided to take his part time job as a line cook and turn it into his full time passion. after receiving his degree from culinary school, he worked for jean georges in nyc as well as tru and blackbird in chicago, joining momofuku in 2013. when he is not at work he enjoys reading cookbooks and rooting for the red sox & raiders.
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 fudehouse.com whose content airs on television and in the backseat of taxicabs.
commissary 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.
sous chef, noodle bar (ny)
brian was born and raised in coffeyville, ks and graduated from kansas state university. after college he moved to austin, tx and worked in the semiconductor industry. brian decided to change careers and attended the texas culinary academy, graduating in 2009. he worked at a local austin restaurant, asti trattoria, for 9 month before moving to nyc. starting out at café boulud, brian then worked at hearth for 2 years. before joining momofuku in feb. 2014, brian was sous chef at vitae.
jordan's career began in chicago at coco pazzo, blackbird and nomi. he then spent a year in italy at florence's beccofino working under chef francesco berardinelli. in 2003, he moved to new york, where he found an initial position at david bouley’s flagship restaurant. he then joined marco canora to open hearth. jordan assumed the role of chef de cuisine in 2006 and maintained the position until 2011. jordan was the executive chef at august restaurant prior to joining momofuku.
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.
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.
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.
chef de cuisine, seiōbo
raised in durham, england, ben has spent extensive time in european kitchens; he has worked in places such as noma and the paul in copenhagen, the grand hotel uriage in uriage les bains, france, and restaurant sat bains in nottingham. he joined momofuku in 2011, working in all of the new york city restaurants before heading to sydney in october to help open seiōbo.
originally from the UK, richard moved to sydney to work at quay restaurant before becoming head sommelier at bilson's. he has a love of small producers that make wine their own way with minimal intervention, and loves creating Interesting food pairings with them. richard is currently working towards the court of master sommelier advanced certificate, having finished top of the country in the 2012 australian exams.
foh manager, má pêche
ghazal was born in brooklyn and raised in queens. her first culinary experiences were of assisting her mother host huge family functions where she fulfilled the role of sous chef and host. after completing a political science degree at suny binghamton, her first job in the culinary world was as a commis, then manager at a small french kosher dairy restaurant. there after she went to culinary school at ice studying culinary arts. she joined má pêche in june of 2013.
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.
office manager, noodle bar (ny)
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.
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.
aaron was born and raised in chicago before heading to st. louis for college. after graduating with degrees in systems engineering and finance, he moved to nyc to start a career on wall street. a few years later aaron decided to leave it all behind to work with food. after graduating from the french culinary institute he has spent time working in kitchens and food publications. aaron enjoys whiskey, writing, and people watching.
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.
sous chef, ko
originally from chicago, carey began cooking at the tender age of 24. after stints at l'astrance in paris and per se in new york, he joined the team at ko in 2012. he became a sous chef in 2013.
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.
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.
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 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.
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.
chef de cuisine, 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.
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.
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.
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 has been in restaurants since he was 16. the world of wine came along and smacked him in the face while attending the university of houston. ever since, he’s been eagerly jumping down the many rabbit holes of the world of booze and is constantly seeking greater understanding of the craft. he is currently a certified cicerone, and is aiming to pass his court of master sommeliers advanced sommelier certification this year.
boh admin assistant, momofuku toronto
debbie was born and raised in India in a restaurant family and has lived her life experiencing many different cultures. through all these cultural experiences one thing has always held true, her love for food and all different cuisines! working in restaurants across the world, debbie moved to toronto in 2007 where she graduated with honours in business administration in early 2012. after graduating, she joined momofuku and is proud to be a part of this company.
sous chef, seiōbo
chase decided to attend culinary school in 2005 after spending time in the kitchen while growing up on the coast of maine. after graduating, he moved back to maine, spending the next three years working in portland for several restaurants including duck fat, 555, and hugo's. he moved to new york in 2009 for a position at jean-georges, then joined the team at momofuku ko in 2010. chase moved to sydney in 2011 to join the opening team of seiōbo.
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.
service director, 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.
digital media, 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.
sous chef, ssäm bar
brandon hails from charleston,sc, where he attended culinary school and held his first restaurant jobs. he made the move to nyc in 2010 to further his education and career, and landed a job at a voce. he joined the ssäm bar crew in 2011 as a line cook, and was promoted to sous chef in 2012.
product development chef, culinary lab
ryan is originally from north carolina, and moved north to attend the culinary institute of america. he started his career cooking at town and cru, joining the team at momofuku ko in 2008 as a line cook. after a year and a half at ko, ryan packed up and moved to europe where he spent time working at several restaurants, including noma, vendome, and mugaritz. upon returning to new york, he rejoined the momofuku team at ssäm bar as chef de cuisine. in 2012, he moved to the test kitchen.
sous chef, ko
jay grew up outside of toronto and moved there for art college. the only way he's ever paid rent was working in a kitchen. he was part of the opening team at shōtō in toronto in 2012 and subsequently moved to ny to be a sous chef at ko.
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.
public relations, 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).
assistant foh manager, 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.
sous chef, noodle bar (to)
michael was born and raised in toronto, starting out in the restaurant industry at the age of 16. "building a good set of skills, and getting into good habits early in your career is key." with that, michael worked his way through the ranks in some of the smaller restaurants throughout the city. after completing culinary school and working in some of toronto's top kitchens, michael joined the noodle bar TO team as sous chef in september 2013.
alex mw pemoulié,
alex is originally from seattle, wa and has been with momofuku since 2007. alex began working in the hospitality industry as a teenager and never saw a reason to stop. in addition to working at momofuku, alex owns a restaurant with her husband in her new hometown of jersey city. she can't understand why jersey gets such a bad rap.
technology / systems, papercut
anoop started early in 2009 as an intern and joined the team full time soon after. in late 2010, he decided to explore the world outside of momofuku; he didn't make it very far and came back home in 2012 as a member of the operations team. anoop grew up in louisiana, studied political science at vassar college, and sold cheese in philadelphia. crawfish are his first, his last, his everything.
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.
foh manager, noodle bar (to)
born and raised in caledon, ontario, justin started bussing tables in high school and fell in love with the industry. he continued serving, bartending, and managing while earning a bachelor’s degree in health sciences. even after graduation this was still the industry for him. he moved to toronto and met the amazing people at momofuku. thrilled to be a part of the team, justin is looking forward to his future with momofuku.
grant has been around the block: atlanta - colorado - italy - los angeles - london - san francisco - new york. he studied economics at occidental college and worked at ubs investment bank before wising up and moving into the hospitality industry. prior to joining momofuku, grant worked in the beverage department for 13th street entertainment. he lives in brooklyn and enjoys wine, food, the outdoors and happy people.
project coordinator, 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
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.
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.
pr and marketing, momofuku toronto
born and raised in downtown toronto, milana got her start in the restaurant industry as a teenager, working at susur lee's restaurants. she received her ba in english from the university of toronto. milana joined the momofuku team in september 2012, just prior to the toronto openings. she has a strong appreciation for delicious food & drinks, her boyfriend chris, and her family.
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. having started at a locally-owned family restaurant, she followed her passion for good food and good service to new york city, where she worked with the good people of alder and pearl & ash. she loves breakfast tacos, delicious beer (sorry mom) and all things extra girly.
financial systems manager, 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!
office manager, papercut
stanley was born and raised in new york city and began working at the age of 14 at the fine dining giant taco bell/pizza hut. he's worked in the non-profit sector with the bzh new york & the ymca of greater new york prior to joining the momofuku team in the summer of 2012. he enjoys watching & playing sports, watching the history channel, and loves being a couch potato on his days off.
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.
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.
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.
pam is originally from sin city, but grew up bouncing from place to place. she eventually landed in kentucky where she went to college. after college she relocated to la and got involved in the natural health/food world which eventually brought her to nyc to attend natural gourmet. after working in the kitchen for babycakes in nyc and la she ran operations for westville. her loves are fried chicken, bourbon and pie.
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.
public relations, 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.
public relations, papercut
elizabeth tilton was born and raised in new orleans and attended the university of virginia where she studied american studies and completed the pre-medical track. after graduating, she returned to new orleans to pursue a career in pastry arts. elizabeth worked for chef tariq hanna at sucre and later joined the pastry team at chef john besh’s restaurant august. deciding to move to nyc, she joined the team at momofuku in october 2012.
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.
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.
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.
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. matt lives in brooklyn with his wife and his best canine-pal jack. he wholeheartedly believes that the yankees won the 2001 world series and his favorite x-man is beast.
sous chef, seiōbo
clayton started his hospitality career by working as an apprentice at some of the his hometown of sydney’s finest hotels. in 2006, he moved to quay restaurant where he worked as chef de partie. starting in 2007, he worked with tetsuya wakuda as a junior sous chef, further developing his love of Japanese flavours. in 2009, clayton moved abroad, to london, where he worked with nuno mendes at the loft project and his restaurant viajante as sous chef. he returned to sydney in 2011 to join the momfuku team.
sous chef, 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,
foh 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.
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.