Nick began his career in Boston, working at Flour Bakery, Savenor’s Butcher and Market and Radius by chef Michael Schlow. Upon moving to New York, Nick joined the Momofuku team at Noodle Bar before moving to Belgium to work at In de Wulf under chef Kobe Desramaults. When he returned to New York, Nick re-joined the Momofuku team at Ko before holding his current position as Executive Chef at Momofuku Nishi.
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. Since moving, she worked at Locanda Verde then Red Cat in Chelsea. While there, Emma went through the American Sommelier Association and rose to beverage manager. Next, she worked at Corkbuzz under Master Sommelier Laura Maniec and was promoted to Director of Operations of the Corkbuzz restaurants. Emma joined Momofuku in 2016 and is currently the General Manager of Nishi.
Andy has previously worked at Jenny Lake Lodge in Wyoming, The Purple Pig in Chicago, and at Sean Brock’s Nashville location of Husk, as the Beverage Director. Andy joined the Momofuku team in 2016, and has worked at Má Pêche as a Beverage Manager and Ko as the Floor Sommelier before becoming the Beverage Manager of Momofuku Nishi. At Nishi, Andy highlights Italian wines and varietals, as well as wines from the next generation of winemakers.