Anna was born and raised in Brooklyn, NY and began her career in hospitality by talking her way into a restaurants’ kitchen in Tribeca. Anna worked at various NYC restaurants, including Tabla and Lupa before moving to San Sebastian, Spain to stage at Martin Berasategui. Anna returned to NY to finish college and to support herself during this time, she became a server. A decade of front of house service and beverage roles later, including managing at Ivan Ramen and The Cannibal, Anna is now the General Manager of Momofuku Nishi.
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.
Josh Strom hails from “The Sixth Borough” of Boca Raton, Florida, where he studied finance at Florida Atlantic University. After completing his degree, he switched his focus to hospitality, opening the Boca Raton location of Shake Shack. From there, he moved to New York and continued working for Union Square Hospitality Group at Maialino, where he caught the wine bug; after two years of intensive wine study he became a sommelier at La Sirena and went on to become a floor sommelier at Del Posto. Josh is currently the beverage manager for Nishi.