tim grew up in the finger lakes region of new york state, dabbling in the best restaurants the area had to offer since age fifteen. after receiving his ba from albany, he spent two and a half years under daniel smith learning classical french cuisine. from there, tim headed down the hudson to new york where he worked at café boulud and oceana.
he became a part of momofuku in 2009 as a line cook at ko before joining the team at noodle bar.

patrick began cooking at the age of 16 at oak hill country club in rochester, new york. from there he went on to earn his bachelor’s degree from the culinary institute of america. he has spent time working at the ritz carlton in st. thomas as well as traveling in china to learn about different cuisine and culture. patrick joined the team at noodle bar in early 2010 as a line cook and has been working his way up ever since.

ian was born and raised in nyc, drawing inspiration from the intersection of culture in food, style and thought the city is famous for. prior to joining Momofuku, he was the opening sous at buttermilk channel, brooklyn. in 2011, he joined noodle bar as a line cook, and later moved up to sous chef. he’s proud to be a part of the dynamic momofuku team.

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.

sam grew up in new jersey and studied at cornell university’s school of hotel administration. she moved to the city after graduation where she worked at monkey bar, jane restaurant, and tabla. sam joined momofuku in january 2010.

adam was born and raised in indiana. he got an early appreciation for food from his dad’s watermelon farm before his mom got him his first job in a restaurant at 15. adam spent the next 14 years working for various restaurants in indianapolis, both in the dining room and kitchen, before moving to new york for a position with tribeca grill. he joined noodle bar in june 2011 and couldn’t be more excited.

fiona grew up on a biodynamic farm in pennsylvania. her first job was at the kimberton inn. she moved to new york city to go to school and has been here since. she joined the noodle bar team in january 2012 after working at má pêche as a captain for over a year.