Born in Chicago, Brian Lhee split his early years between Chicago and Seoul. He began working in restaurants while attending the University of Iowa, and quickly fell in love with the kitchen. In 2010, Brian traveled to Seoul and cooked at Namu and Lab XXIV. Brian returned to Chicago in 2012 to join the team at Matthias Merges’ Yusho and was named Chef de Cuisine in 2014. He then relocated to Las Vegas to lead the opening of Yusho Las Vegas as Executive Chef; in 2014 he was awarded Eater Vegas Chef of the Year. Brian went on to helm Tao Asian Bistro, where he has been for the last four years. Brian is the Executive Chef of Majordōmo Meat & Fish.
Ryan Schuler was born and raised in Pittsburgh, Pennsylvania and later moved west to explore Las Vegas’ hospitality landscape. Over the past 16 years, Ryan has been part of the opening teams of multiple venues in Las Vegas including N9NE Steakhouse in the Palms Casino Resort, TAO Asian Bistro in the Venetian, and STK in the Cosmopolitan. Prior to joining Momofuku, he served as General Manager of Rose. Rabbit. Lie. in The Cosmopolitan. Ryan joined Momofuku in 2016 as the General Manager of Momofuku Las Vegas, and is now the General Manger of Majordōmo Meat & Fish.
Nate has been a part of restaurants his entire professional career. He started as a teenager, scooping ice cream in his hometown of Lancaster, Pennsylvania. Throughout undergrad, he worked in his off time as a line cook at a local restaurant, and decided after graduation to pursue hospitality as a career. He later moved to Manhattan, where he focused on learning wine and managing beverage programs. After 10 years in New York, Nate moved to the West Coast. He worked in myriad establishments in California before signing on as Beverage Manager at Majordōmo Meat & Fish, including three Michelin starred Single Thread Farms, and most recently, Majordōmo in Los Angeles.