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tim maslow began his career working at his father’s restaurant, strip t’s restaurant, in boston. in 2002, he joined chef larry fullbright at the brick hotel, in newtown, pa, working as a sous chef and saucier. he enrolled in the french culinary institute in 2005, working for momofuku as an extern in 2005. tim was promoted to sous-chef of momofuku noodle bar in 2006, and later joined the opening team at momofuku ssäm bar. tim spent a part of 2008 and 2009 staging at a variety of top restaurants in the U.S., and returned to momofuku ssäm bar in the fall of 2009.

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ryan miller is originally from north carolina, and attended the culinary institute of america. after graduation, he started his career cooking at town, and further honed his skills at cru, joining the team at momofuku ko in 2008 as a line cook. after a year and a half at ko, he packed up his things and spent time working in europe, at restaurants including noma, vendome, and mugaritz. he recently returned to new york and has joined the team at momofuku ssam bar. he loves sandwiches.

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chris lin grew up in new hampshire, where his parents ran a restaurant. he attended the culinary institute of america and started his cooking career in 2003. he worked with chef floyd cardoz at tabla for a year and a half before joining momofuku ssäm bar’s kitchen team as a line cook in 2007. he cooked on the line at momofuku ko for a year before returning to ssam bar as sous chef.

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chef josh kleinman joined momofuku ssäm bar as sous chef in 2008.

inspired by a summer job as a grill cook, josh decided to attend the culinary institute of america straight out of high school. after he graduated with honors, josh returned to his native new york city and began his career as a line cook at oceana where he developed his discipline and commitment to quality. following oceana, josh worked as a line cook at nicole’s. in 2002, josh moved to artisanal to serve as the executive sous chef under chefs terrance brennan and dave cox . two years later, josh had the pleasure of working side-by-side acclaimed chef david bouley as executive sous chef at bouley upstairs. following bouley upstairs, josh was the executive sous chef at cookshop for two years, where he used local and sustainable-farmed ingredients. in january 2008, josh brought his experience and skills to momofuku.