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 then Chef de Cuisine at Ko before moving over to Ssäm Bar.
Jamie started cooking in her native Hawaii, then attended culinary school in Portland, OR. She joined Momofuku Ssäm Bar in 2010 as an extern and worked her way up to tournant. After leaving the company for two years to be a part of the opening team at Lafayette then for brief stints at Estela and Caviar Russe, she finally returned to Noodle Bar in 2015 as a Sous Chef. Jamie then joined the opening chef team of Nishi, then found her way back to Ssäm Bar in 2017.