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tien ho executive chef/co-owner má pêche — chef tien ho is the executive chef and co-owner of má pêche. he joined chef david chang’s team at momofuku ssam bar in 2006 as chef de cuisine. after graduating from the university of texas, austin with a degree in philosophy and history, tien decided against graduate school and opted for a career in food. in 1996, tien began his career as an apprentice under chef christian echterbille at the belgian restaurant in austin. he went on to work at the driskill hotel in austin and then to the four seasons hotel in houston. in 2002, tien bought a one-way ticket to new york city and joined the café boulud team as the saucier under chef andrew carmellini (where he first met momofuku chef david chang). after a year and half, he went to work under chef gray kunz to open café gray as the saucier and then sous chef. in 2004, tien returned to café boulud as sous chef and then joined momofuku a year later. |
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sam gelman chef de cuisine má pêche — sam hails from iowa city, where his pursuit of all things culinary began at the age of 16 while working part time in restaurants during high school. sam is a graduate of the culinary institute of america, where he earned his associate of occupational studies degree in culinary arts and a bachelor’s degree in culinary arts management. sam has cooked in iowa city, chicago, boston, the hudson valley, and nyc. in 2007, sam started working with chef david chang and chef tien ho at momofuku ssäm bar. he helped open momofuku ko as sous chef in the spring of 2008 and is currently serving as chef de cuisine at má pêche. |
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ryan brazeal sous chef má pêche — ryan brazeal began cooking at the hyatt regency crown center in kansas city, mo. in 2004, he moved to nyc and took a job at brooklyn’s stone park cafe. over the next few years, he worked on the opening team at nobu 57, at country, and at allen & delancey. he returned to stone park cafe as chef de cuisine in 2008. in january 2010, ryan joined the team at má pêche as sous chef. |
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paul carmichael sous chef má pêche — paul is from the island of barbados where he grew up cooking with his mom and at sandy lane resort and the cliff restaurant. after graduating from the cia, paul moved to nyc and worked at the tasting room, asiate, alto, aquavit, and wd-50. in 2008, paul moved to puerto rico and become executive chef at perla restaurant. in early 2010, paul returned to nyc to join the má pêche team as sous chef. |
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johnny leach sous chef má pêche — johnny leach was born and raised in portland, oregon. after attending culinary school in his home state, johnny took a job at marché in eugene. johnny packed his gear and headed to nyc, where he first took a job at town and then joined the team at del posto under chef mark ladner. In september 2008, he started as a line cook at momofuku ko, and in january 2010, johnny joined tien ho’s team at má pêche as sous chef. |
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craig schantz sous chef má pêche — craig schantz grew up near cleveland, ohio. after graduating from the new england culinary institute, he decided to move to las vegas and cook at le cirque in the bellagio hotel, followed by the loews miami beach hotel. his move to new york brought work at both café gray and oceana. in 2009, he became the executive chef for hudson yards, managing all of the kitchens at citi field. in early 2010, he joined the má pêche team as sous chef. |
