Our Footprint

Whether talent stays with us or ventures out on their own, we are delighted to continuously support them. Interested in transitioning across FOH and BOH, quick service to full service? As a growing company, we provide opportunities to those who want to seek a new challenge in a different role or location. Additionally, we have alumni around the world that have continued careers outside of our Momofuku walls and are leaving imprints elsewhere.

Jave Guerrero

Runner / Server, Ssäm Bar

MY MOMOFUKU PATH
I was working at Mcdonalds when a friend of mine who was working at Noodle Bar asked if I wanted to work there. I started at Noodle Bar as a dishwasher then moved to Ssäm Bar and rose to prep cook. The chef eventually asked if I wanted to become a busser. I was nervous because I didn’t speak a word of English at the time. I had to ask my buddies what “tap water” was! At the time, I split my time as a busser at Ssäm Bar and a prep cook at Má Pêche. Later, I stuck at Ssäm Bar as a busser/runner and eventually became a runner full time, expoing on occasion. After extensive training, I am now a server and continuously learning about wines and beverages – something I have always wanted to learn more about.

FAVORITE MOMOFUKU DISH
This one dish at Ssäm a long time ago. It was pork, pickled cauliflower, golden raisins and whiskey. When something is that good, you keep remembering it, you know? Right now on the menu, I like the sardine on toast.

Max Ng

Chef de Cuisine, Ko

MY MOMOFUKU PATH
I actually met with with Momofuku’s HR team while I was a student at the Culinary Institute of America. I was persistent to work at Ko and Ssäm Bar. After a few months of emailing, I came down to New York City with my backpack, knives, and chef coat and went to Ssäm Bar. I told them that I wanted to work there for my externship, and they immediately responded, “start next week”. During my 18 week externship, I guess I made a good impression. I then started at Ko as commis for 4 months and later moved up to the line. A year and a half later, I became sous chef.

WHAT’S IN MY REFRIDGERATOR AT HOME?
Calvados cask-aged cidre dupont reserve, Ssäm Sauce, a 1st batch sample jar of jalapeno-almond Hozon from the Momofuku lab, and Häagen-Dazs and Ben & Jerry’s ice cream.

Joaquin Baca

Featured Alumni

Chef/Owner Joaquin Baca, grew up in a Foreign Service family, living in Colombia, Mexico, Portugal, the Philippines, Uruguay, and Bolivia prior to enrolling at The University of Texas, Austin. Holidays in South Texas with extended family cooking and grilling traditional Mexican dishes and Southern staples, inspired him to turn his passion into a living. He spent ten years cooking in the Southwest and another five in New York City with David Chang at Momofuku, before venturing out on his own to open The Brooklyn Star. The restaurant, named after his new home and his old one in the Lone Star State, closed due to a fire a few months later.

In 2011, Joaquin and friends rebuilt The Brooklyn Star (furniture and all) in the space formerly occupied by Williamsburg’s landmark restaurant, Crisci’s using mostly reclaimed materials. Guests can expect seasonal, new American fare with nods to his Tex-Mex roots, international upbringing and diverse kitchen experiences. Menus are designed to be enjoyed family-style accompanied by a thoughtfully curated selection of beer, wine, classic and house cocktails. He recently signed a lease to open his second Brooklyn restaurant slated for 2016.

Alex and Kevin Pemoulie

Featured Alumni

Alex Pemoulie moved to NYC from Seattle after college. She was hired at Momofuku in 2007 as an office assistant. She worked her way up from that position to director of finance. In 2012 she completed her MBA from NYU Stern.

After college at Trinity, Kevin Pemoulie attended the French Culinary Institute. Upon graduation, Kevin began working at Craft Bar, where he eventually became sous chef. In 2005 Kevin was hired at Momofuku Noodle Bar and in 2007 he was promoted to Chef de Cuisine.

Alex and Kevin met when Alex started at Momofuku and then got married a few years later. In 2012 the couple opened Thirty Acres restaurant in Jersey City. After giving birth to their first child, Alex and Kevin decided to close the restaurant and move west to Alex’s hometown of Seattle. The couple plans to open a new restaurant sometime in 2016.