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UPDATE: Ryan Miller OUT at Momofuku

Miller ran the culinary lab at Momofuku for years, but things are going in a new direction.

Daniel Krieger

A trusted Eater source shares that there may be some major shifts happening in the Momofuku empire. Ryan Miller, who ran Kaizen Trading Co, the culinary lab that developed the group's famed Hozon sauce and has been rapidly expanding to sell things like Ssäm Sauce, is no longer part of the Momo empire. Miller and David Chang have worked together for almost seven years, but now Miller's name has been erased from the Momofuku website.

Paul Carmichael, executive chef at Ma Peche since fall 2011, might also be on the move. The source says that he's being sent down under to work at Chang's Seiōbo, where chef Ben Greeno will depart in April.

Update: The team confirms "Momofuku gratefully acknowledges Ryan for being an integral member of the Culinary Lab and our restaurants. He will very much be missed." Miller sends word that he "left to pursue other fermented interests."

The Momo team also say that someone will be moving down under to take the post, but they don't have a name to share at the moment. And, "Regarding Paul Carmichael, we do not have anything to report at this time."

It will be interesting to see where the lab and (potentially) Ma Peche go from here. Could it even mean the end of the dim sum carts? We'll all just have to wait and see how it all pans out.

Have any information about the changes? Email Eater at tips@eater.com

Má Pêche

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