David Chang is the chef and founder of Momofuku, which includes restaurants in New York City, Sydney and Toronto as well as a best-selling cookbook and print journal called Lucky Peach. He was the first chef to be featured on the PBS television show, The Mind of a Chef. Since opening Noodle Bar in 2004, David has been awarded Time 100 and Fortune’s “40 Under 40” and profiled in the New Yorker. He was named a GQ “Man of the Year,” and called one of “the most influential people of the 21st century” byEsquire. He’s taken home four James Beard Foundation Awards and Momofuku Ko has two Michelin stars, which it has retained for five years.
Paul Carmichael is originally from the island of Barbados, where his first professional kitchen experience was at Sandy Lane Hotel. After graduating from the Culinary Institute of America, Paul relocated to New York City, where he worked in such kitchens as wd~50, Aquavit, and the Tasting Room. He spent two years as the Executive Chef at Perla restaurant in Puerto Rico before returning to New York City in 2010 to join the Momofuku Má Pêche team as Sous Chef. Paul was appointed the Executive Chef in October 2011, where he ran the kitchen for four years. During this time, he was recognised as a James Beard Foundation Restaurant and Chef semifinalist for Best Chef NYC in 2014 and 2015, and was also nominated for Food & Wine Magazine’s People’s Best New Chef 2014.
Veronica was born in San Diego and attended the California Culinary Academy before working for the Four Seasons in San Diego, and Jardinière and Michael Mina in San Francisco. Following these experiences, she spent time at Spago in Maui before traveling across Europe, completing stages in Spain and at Noma in Copenhagen. Veronica then relocated to New York to work at Momofuku first as a Development Chef at the Lab, then a Sous Chef at Noodle Bar. Before leaving New York City, she was at Luksus in Brooklyn. In 2015, Veronica moved to Sydney to join the team at Seiōbo as a Sous Chef.
Cian is originally from Furbo, Ireland and was born into a family of chefs. He started cooking under his dad in Galway at the age of 16. He then moved to Dublin to work at Michelin starred Chapter One, before making the move to Australia. He worked at Koi as Sous Chef, before joining the Seiōbo team as Chef de Partie in 2011. Cian was promoted to Sous Chef in August 2014.