Kris was born in Columbia, Maryland, where he started working in restaurants at a young age. After several years in front of house, he made the decision to transition into the kitchen and attend culinary school. Kris attended culinary school in Florida while also working at The Breakers Hotel. After four years in Florida, he decided it was time to return home and moved to Washington DC, where he worked at Marcels, then Rogue 24 for several years. In 2015, Kris joined the opening team of Momofuku CCDC as a sous chef. Kris is now the Chef de Cuisine at Momofuku CCDC.
Lindsay grew up in Baltimore, where cooking was always an integral part of her family life. Before joining Momofuku, Lindsay worked as the Service and Beverage Manager at Vitae in New York, then with Boqueria and eventually relocated to Washington, DC as General Manager of their Dupont Circle location. Lindsay opened several restaurants as Beverage Manager with Schlow Restaurant Group and later joined The Smith on the opening team of their first location outside of New York City.
Ryan started working in the restaurant and beverage industry at an early age. He worked for the Boka Group in Chicago, where he helped open Little Goat and eventually became its beverage manager. This role solidified his appreciation for local ingredients and working with local craft producers on a large scale. Later, he joined Succotash in Washington, DC as assistant general manager and oversaw its bar program. Ryan is currently the beverage manager at Momofuku CCDC.