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.
As a teenager, Ahra worked at bakeries in New Jersey and went on to pursue a Baking & Pastry Arts degree from the Culinary Institute of America. Upon graduating, she joined the opening pastry team of Jean-Georges Vongerichten’s Spice Market & continued further development at the flagship restaurant. Her first introduction to front of house was at the two Michelin star restaurant, Gilt, as a host. She found it to be her true passion and worked her way up to Maitre D’. She then landed the assistant general manager position at Mission Chinese and Mission Cantina before joining Momofuku Ko in 2014. Ahra went on to work at Ssam Bar as a manager and is now the general manager of Kāwi.
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.