Sam grew up in Southern California and moved to New York to attend culinary school, but ultimately decided to learn on the line after an externship at Momofuku Ko. Sam went on to cook at Momofuku Noodle Bar East Village for two years, followed by two years of cooking at Eleven Madison Park. He returned to Ko in 2016 and was promoted to Sous Chef in 2017. Sam is currently the Chef de Cuisine at Bar Wayō.
A Providence, Rhode Island native, Emma worked at Chow Fun Food Group and Ten Prime Steak and Sushi before moving to New York City in 2011. In New York, she worked at Locanda Verde then Red Cat in Chelsea, where she went through the American Sommelier Association and rose to beverage manager. Emma was the Director of Operations of Corkbuzz restaurants before joining Momofuku in 2016 as the General Manager of Nishi. Emma is currently the General Manager of Bar Wayō.
Originally from New Mexico, Lucas began his career in Las Vegas, where he joined the opening bar team of Tao Beach. Lucas achieved his first level of certification with the Court of Master Sommeliers in 2009, while working as a sommelier at Carnevino. He then worked as group mixologist for B&B Hospitality Group, supporting the opening of restaurants in California, Hong Kong, and Singapore. Lucas stayed in Singapore and became Property Mixologist for Marina Bay Sands, where he was promoted to Senior Beverage Manager. In 2017, Lucas joined Momofuku as Bar Director and is instrumental in defining each restaurant’s cocktail program.