Former Momofuku executive chef Tien Ho is coming back to New York. The chef — best known as the acclaimed and experimental opening chef of Má Pêche — will join the roster of top NYC restaurateurs like David Chang and Thomas Keller working on restaurants at behemoth Manhattan development Hudson Yards.
Ho has taken on a fancy new role with prolific London restaurant and catering company Rhubarb, where as culinary director, he’ll oversee the group’s two new restaurants and an event space debuting within the development in mid-March.
Rhubarb is building what’s likely to become a destination restaurant at the top of 30 Hudson Yards, the tallest building in the development at 1,300 feet, located at 10th Avenue and 33rd Street. The chef will oversee the “culinary operations” for the 10,000-square-foot bar, restaurant, and event space — which will be closely linked to a sky-high outdoor observation deck.
He’ll also be involved at Wild Ink, an “Asian-inspired restaurant with an international approach restaurant,” presumably meaning pan-Asian cuisine, on the fifth floor of the Shops at Hudson Yards. Wild Ink’s kitchen will be helmed by chef Peter Jin of Hotel 50 Bowery and Refinery Hotel. The group was previously working with British TV chef Dan Doherty, who was removed as a consultant from the project following accusations of sexual misconduct, including asking a female staffer for oral sex.
It all debuts March 15. Tien has been working with Rhubarb for several months on menu development, but was officially on-boarded this month, a spokesperson says.
Ho was one of the city’s most interesting chefs while here, known for his time at Momofuku restaurants like Ssäm Bar as well as the now-shuttered Má Pêche. At the latter restaurant, he was opening executive chef and partner, introducing elements of Vietnamese cuisine. Under Ho’s tenure, Má Pêche received two stars in the Times for a “deeply satisfying and utterly over the top” six-course beef tasting.
More recently, he served as vice president of culinary and hospitality for Whole Foods Market in Texas, and before that, he was a corporate chef for Morgans Hotel Group.