Eunjo “Jo” Park was born in Seoul, Korea, and moved to Philadelphia when she was 12 years old. Jo studied at the Culinary Institute of America before working at Daniel in New York and Le Bec Fin in Philadelphia. She returned to New York to work at Per Se and, in 2013, joined the team at Momofuku Ko. In 2017, she moved to Korea to learn about her culinary heritage. She staged at Chunjinam Hermitage at Baekyangsa Temple under Monk Jeong Kwan. She also cooked at Gaon, a three-Michelin-star restaurant in Seoul.
Isabella began her career in hospitality at Johnson & Wales University in Charlotte, NC where the new Jersey native was charmed by the surroundings of southern hospitality. Isabella moved to New York in 2008 and began working at Gramercy Tavern where she spent 8 years growing into management roles up to Assistant Beverage Director in 2016. From there, Isabella spent time at Rouge Tomate Chelsea, David Bowler Wine, and Crafted Hospitality before joining Momofuku as Beverage Manager for Kāwi.