A Singapore native, Max Ng came to New York with the sole intention of working for Momofuku. Prior to the move, he worked within the Les Amis Group in Singapore. At Momofuku, he started off as a CIA extern at Ssäm Bar, then moved on to Ko as a commis, eventually moving up as a line cook. Since then, he has risen to Sous Chef and then Chef de Cuisine at Ko before moving over to Ssäm Bar.
Alexis has been in restaurants nearly her entire working life, and became serious about hospitality during her time at Casa Mono. Before joining Ssäm Bar, Alexis also spent time at New York’s Loring Place and Boqueria. Alexis moonlights as a children’s book illustrator, loves her vegetables, and is an incredibly talented pumpkin-carver.
Charlotte began a career in baking & pastry and attended culinary school at the Culinary Institute of America, then studied Food and Beverage Management and Hospitality at Johnson & Wales University. While still in school, Charlotte began working at Ocean House Management where she gained valuable hotel and restaurant experience. After opening a property and taking on a role as Wine Director at the resort, she decided to move to New York, where she dove into the world of Italian wine at La Sirena Ristorante. Charlotte joined the team at Ssäm Bar as Beverage Manager in 2018.