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 joined Momofuku in 2013. Tony is the Executive Chef of Momofuku Noodle Bar.
Eugene has been with Momofuku for a long time. An Oregon native, he moved to New York for college. Eugene has been in restaurants his entire working life and became serious about the industry while patronizing the original Momofuku Noodle Bar. Eugene joined the front of house team in 2006 and has been Noodle Bar’s General Manager since he can’t remember.
Haera is a native New Yorker who fell into bartending while attending Hunter College. Prior to joining Momofuku, Haera spent time at Zuma Restaurant Group, where she was able to hone her skills as a bar manager using Japanese techniques and drawing flavor inspiration from her Korean heritage. She moved on to beverage manage for several restaurant groups including Tao Group and Three Kings Restaurant Group.
Born and raised in Rio de Janeiro, Brazil, Pablo started in the kitchen at the age of 17. He worked as a line cook, chef de cuisine, and executive chef in Brazil until 2014, when he moved to NYC looking for international experience. After a short internship at Luksus, Pablo joined the Noodle Bar East Village team in 2014 as a line cook. In 2018, Pablo was named Momofuku Noodle Bar’s Chef de Cuisine.
Thomas was born and raised in Newburgh, NY, and got his start in hospitality as a server while pursuing a Dramatic Studies degree in upstate NY. He fell in love with the industry and hasn’t looked back. Thomas was the food & beverage manager at the Warwick NY Hotel and then went on to accept General Manager positions at various Chelsea neighborhood restaurants. Thomas joined the Momofuku team in 2018 as a floor manager for Má Pêche and later became Assistant General Manager for Noodle Bar East Village. Thomas is currently the general manager of Noodle Bar Columbus Circle.
Zach started out washing dishes and dunking wings at 14, deep upstate in Rochester NY. After an attempt at art school, he made the jump and moved to NYC, making his bones as a bun cook at Noodle Bar East Village. From there, Zach worked for Andrew Carmellini, opening The Dutch and Little Park, and finally returned to Momofuku in 2017 to join the team at Nishi. Zach joined the opening team of Noodle Bar Columbus Circle in fall 2018, and is now the restaurant’s Chef de Cuisine.