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.