twitter: @momofuku

EDUCATIONAL INSTITUTION: Culinary Institute of America (Hyde Park, NY)

BACKGROUND: Perla (San Juan, Puerto Rico), WD-50, Asiate, The Tasting Room, Aquavit, Momofuku Má Pêche(NYC)

CURRENTLY: Momofuku Seiōbo (Sydney, Australia)

WHY HE IS AMAZING: During the 4 years he was Executive Chef at  Momofuku Má Pêche he was recognized twice as a James Beard Foundation Best Chef: NYC Semifinalist and was also nominated as Food & Wine Magazine’s People’s Best Chef.  

He is currently the Executive Chef of Momofuku Seiōbo, David Chang’s first restaurant outside of NYC.  Momofuku Seiōbo has received a plethora of awards including Gourmet Traveller Australian Restaurant Guide’s 2014 Restaurant of the Year.