Tae Strain, born in Seoul and raised in Maryland, cooked locally before moving to New York. Strain became Sous Chef at the Michelin starred Public before becoming the Executive Chef at Demi in Baltimore. After extensive international traveling and staging at renowned restaurants, Strain moved to San Francisco to work at the critically acclaimed restaurant, The Progress. He served as Chef De Cuisine there when they received their first Michelin Star. Strain became Executive Chef at Momofuku CCDC in November 2017.
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, working for the Boka Group in Chicago, where he helped open Little Goat and eventually becoming 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 as the assistant general manager in DC and oversaw its bar program. Ryan is currently the Wine Director at Momofuku CCD3C.