ben greeno joined momofuku in 2011 and has worked at all the momofuku restaurants with his longest stint at momofuku ko. raised in durham, england, ben has spent extensive time in european kitchens such as noma in copenhagen, the paul, also in copenhagen, the grand hôtel uriage in uriage les bains, france, and restaurant sat bains in nottingham.

clayton’s food journey started in his hometown of sydney, working as an apprentice at some of the city’s finest hotels. he soon shifted his attention to restaurants, and in 2006 moved to quay restaurant where he worked as chef de partie. a love of japanese flavours ensured he crossed paths with tetsuya wakuda in 2007, who he worked alongside with for two years as junior sous chef. following that, in 2009 clayton set off to london to work with nuno mendes at the loft project and his new restaurant viajante as sous chef. in 2011 he returned back to sydney to join the momofuku team as sous chef at seiōbo.

raised on the coast of maine, chase decided to attend culinary school in 2005 after cooking through his younger years. he then spent the next three years working in portland for several restaurants including duck fat, 555, and hugos. in 2009, chase moved to new york where he landed a job at the three michelin star flagship restaurant jean georges. a year later in 2010, chase joined the team at momofuku ko, where he was asked to join the opening of seiōbo.

su joined momofuku in 2011. she started cooking professionally at joseph’s table in taos, nm, then blue hill in ny before moving on to manage service at sumile. her fondest food memories are lunch at michel bras, grilled fermented pork in a hanoi alley and pretty much any of her best friend’s picks in malaysia.

richard was previously head sommelier at bilsons, and before that he cut his teeth at sydney’s quay. he loves matching food and wine and spends most of his free time eating and drinking. he loves grower champagne and riesling. when he’s not drinking wine, he loves to drink bourbon or single malt whisky, preferably while listening to johnny cash.

charles has joined the seiōbo team as a wine and beverage consultant.
he brings years of diverse experiences, including consulting, helping restaurants like mg garage and darley street thai set up wine lists, wine distribution, service, and management.
he lives in bondi, and enjoys barbeque, burgundy, and long walks on the beach.