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.
Franklin was on his way to becoming a history teacher, but at 18 years old, he began working as a busboy and hasn’t looked back since. Prior to joining Momofuku, Franklin worked for a variety of hospitality groups, including the Dinex Group, Jean-Georges Management, B&B Hospitality Group, and Mercer Street Hospitality Group. Franklin is currently the general manager of Momofuku Noodle Bar Columbus Circle.
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.