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.