She sees Noodle Bar — Mr. Chang’s first restaurant, offering ramen and pork buns — as a cornerstone of a sustainable growth strategy. Recently, the company found itself in an ugly news cycle, when Mr. Chang publicly pleaded with his largest investor, Stephen Ross, to cancel a fund-raiser for President Donald Trump. Bar Wayo, the latest restaurant from David Chang’s Momofuku Group, sits at the edge of Pier 17 at South Street Seaport in Manhattan, with windows looking out at the East River. Marguerite joined Momofuku in 2011 as an intern. David Chang is the chef and founder of Momofuku. Elizabeth Chrystal, 28, is the chief financial officer. Lois Freedman has been the president of Jean-Georges Vongerichten’s restaurant group for over three decades. David Chang ’s restaurant group Momofuku has named its first CEO: 29-year-old Marguerite Zabar Mariscal, who has risen through the ranks after joining as an intern in 2011. It’s a … “She’s honestly been acting in this role for quite a while,” Ms. Tosi said. In 2018, she was promoted to Chief of Staff and Creative Director. At the company headquarters, she doesn’t have her own office, or even her own desk. Recently, Ms. Mariscal organized for herself a low-key 30th birthday celebration in the back room of a neighborhood restaurant, and brought along a large tin of white sturgeon caviar — a Zabar family tradition. “This crisis has exposed the underlying vulnerabilities of our industry and made clear that returning to normal is not an option,” Momofuku’s chief executive, Marguerite Zabar Mariscal, wrote in a post on its website. For a day of back-to-back meetings, Ms. Mariscal showed up in white Nike tennis shoes, khaki shorts and a navy blue T-shirt, a souvenir from a trip to South Africa. Henry Mariscal's Reputation Profile. “She gets it better than I do.”. Mr. Chang’s restaurants were among the first to break down the barrier between cook and diner with kitchens that were visible from the dining room. Next thing.”. Yet Ms. Mariscal has waged an all-out campaign against backless stools — hallmarks of the company’s early thrift — which she sees as needlessly uncomfortable, and they have all but disappeared from the newer ventures. almost four years ago, when she was 26. (For two of those years, I worked as Mr. Colicchio’s assistant.) “For our industry to have a future, we must do nothing … Momofuku has been on a growth tear, and Ms. Mariscal was concerned that the pace of expansion had begun to wear on everyone. “The things about Momofuku that I have a hard time articulating, I don’t have to explain to Marguerite, because Marguerite gets it,” he said. “How Momofuku meets you, how it makes you feel, all the little details, they’re all her.”. Edit Profile. But chef-driven food brands of the scope and ambition that Mr. Chang and Ms. Mariscal envision for Momofuku, with dozens of locations and mainstream packaged food products, are harder to pull off. Ms. Mariscal’s father, an architect, provided a childhood steeped in adventurous eating. Mr. Chang doesn’t like greenery in restaurants, for instance, but Paula Navarrete, the chef at Kojin, in Toronto, loves it. “What makes us unique,” she said, “when anyone from Portland to Denver can build a plywood restaurant and sell a pork bun?” Sun Noodle, the company’s longtime supplier, has begun making a ramen noodle exclusive to Momofuku. Elsewhere, there are plans for a slider joint that Ms. Mariscal describes as “an Asian-American White Manna.” Any of these could become the next Fuku, which opened in 2015 and has since expanded to 12 locations. “The challenge,” she said, “is how do you write something down without it becoming instantly lame?”, Ms. Mariscal wears her authority lightly. It was Ms. Mariscal’s idea. Asian sauces like teriyaki and sweet-and-sour sauce represent an additional $222 million. Colleagues say that she and Mr. Chang are alike in their relentlessly high standards. Not one respondent expressed desires to be CEO. Momofuku restaurants became infamous for spurning vegetarian options and denying diners’ requests for substitutions; now, thanks to Ms. Mariscal, they all have comment cards. She had arranged for each bartender, cook, server and dishwasher to receive a pocket-size booklet codifying snippets of internal wisdom known as “the pillars”: aphorisms distilled from a Neil Young album (“rust never sleeps”), the science fiction movie “Gattaca,” and a book on leadership written by Bill Walsh, the former head coach of the San Francisco 49ers. Momofuku was founded in 2004, with an East Village ramen bar that, after some initial stumbles, wowed diners by combining pristine ingredients and impeccable technique in humble dishes that melded influences from Japan to Korea to the American south. Afterward, she received an update from the company’s culinary lab on timelines for a dozen new consumer retail products, including soy sauce and seasoning blends. Touring her historically all-female alma mater, Agnes Scott College in Atlanta, Georgia, "ignited this proto-feminist feeling" that informed Kim's academic interest in contemporary writers of color, queer-inclusive feminism and disability studies. Issuu is a digital publishing platform that makes it simple to publish magazines, catalogs, newspapers, books, and more online. Instead, she chose chemical engineering, which later switched to mechanical engineering as her college major. Mr. Chang said he sees himself as an adviser to Momofuku, and that Ms. Mariscal controls the company’s future. The esoteric menu was rewritten. Congratulations Marguerite Mariscal The granddaughter of Stanley Zabar has recently been in the news for her success at Momofuku, names on of Forbes Magazine " 30 Under 30, Food And Drink: Meet The Gourmands Who Will Shape Your Meals In 2018 " The first Momofukus were a rebuke of the creature comforts that diners expected from buzzy restaurants, with cramped communal tables, plywood décor and stools that were a cut above milk crates. This remains a feature of every Momofuku location to date. And yet, the glass ceiling continued to crack this year as David Chang’s Momofuku named 29-year-old Marguerite Zabar Mariscal as CEO, after she rose through the ranks, joining as an intern in 2011. Bowdoin is an independent, nonsectarian, coeducational residential, undergraduate liberal arts institution founded in 1794. With talk of a boycott circulating on Twitter, Momofuku decided to donate one day’s profits to charities including Planned Parenthood and Sierra Club. ... Amsterdam University College (Netherlands) Babson College * Bard College ... Marguerite Kuhn ’16. Henry Mariscal, 34 New York, NY. Since then, she has climbed her way up the ladder, with her most recent role being chief of staff and creative director. She took on design and communications for the group and was named Brand Director in 2016. When Mr. Chang showed up, he ladled it immoderately over potato chips and sour cream, insisting that Ms. Mariscal eat her fill. CEO Marguerite Zabar Mariscal announced in an open letter on the company's website that both Momofuku in City Center and an Italian eatery in New York, Nishi, would permanently close. Bar Wayo, like all the other Momofuku restaurants, has an open kitchen. He’s also spending more time at home with his wife and son. “No one eats it, man, I’m sorry.”. It’s not unusual for a chef like Mr. Chang to parlay cooking talent and charisma into restaurants, cookbooks and television shows — a formula pioneered by the likes of Emeril Lagasse, Bobby Flay and Rick Bayless in the 1990s. She later graduated with a Master’s degree in mechanical engineering from Columbia University . Kim Severson took observe of what’s grown or harvested the place in America, and the way these areas are shifting together with the climate.
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