Jude Parra - Sickels, Executive Chef
Jude was born and raised in Los Angeles and began working in restaurants while attending the University of Wisconsin-Madison. Jude moved back to LA to cook professionally, then relocated to New York City to attend the French Culinary Institute. While in culinary school, Jude cooked at Applewood and the French Consulate. Upon graduating in 2006, Jude joined the opening team of Momofuku Ssäm Bar as a Line Cook and was promoted to Sous Chef at Noodle Bar East Village in 2009. Jude returned to LA in 2012 and began working with Roy Choi as the Chef de Cuisine at A-Frame, then as Executive Chef at POT at The Line Hotel. Jude served as Executive Chef of The Cannibal in LA before returning to Momofuku as the Executive Chef of Majordomo.
Christine Larroucau, General Manager
Christine was born in Miami and grew up Houston, Texas. While studying business at the University of Southern California, her first experience in hospitality was a management internship with Hillstone. After graduating in 2012, she was hired as a Manager at Osteria Mozza. Christine left the Mozza group for a year to help run Pedalers Fork in Calabasas as the Assistant General Manager. In 2015, she returned and became the General Manager of Pizzeria Mozza. Christine joined the team at Momofuku as General Manager of Majordomo.
Richard Hargreave, Director of Food & Beverage, Special Projects
Originally from the UK, Richard Hargreave moved to Sydney to work at Quay restaurant before becoming Head Sommelier at Bilson's. He then joined the opening team at Momofuku Seiobo in 2011 as Beverage Director. During his tenure at Seiobo, Richard was recognized as Sommelier of the Year by The Sydney Morning Herald Good Food Guide in 2014. He relocated to New York City where he worked at Momofuku Nishi and Momofuku Ko before moving out west to support the openings of Momofuku Las Vegas and Majordomo.