Momi Nonmi is a modern izakaya (japanese tapas), Hawaiian Japanese because Chef Chris Chung is from Hawaii. The restaurant offers sashimi, yakitori, onigiri rice ball and small plates. They are looking for candidates that have strong knife skills, high expectations, good attitude, and love to learn more about Japanese cuisine.
Chris Chung was born in Honolulu, Hawaii, but spent his formative years in Macao, a former Portuguese colony with eastern and western influences. At the age of 8, his parents took him to Hotel Lisbon and Casino and they dined at Joël Robuchon’s restaurant. An unforgettable bite of Robuchon’s ultra-rich potatoes that night changed his life. Chung was immediately hooked to haute cuisine and knew what he wanted to do in life.
He returned to Hawaii for school and spent all of his breaks working in various restaurants on the island. Chung was determined to learn the business of running a restaurant and worked his way up from a server to a head chef.
In 2004, Chung met Ken Oringer and started working at Oringer’s flagship Clio. After proving his expertise in Japanese cuisine, Oringer put Chung in charge of the menu and daily operations of Uni, Oringer’s Back Bay sashimi bar. There, Chung prepared innovative Japanese sashimi dishes and earned a 2009 StarChefs.com Rising Stars Award.
After six years at Uni, Chung and his partner Christian Touche, left the Back Bay to open Aka Bistro in Lincoln, Massachusetts. The restaurant featured both a sushi bar where Chung showcased 600 of his own creative recipes and a French bistro. The partners ended their venture in 2016.
In 2017, Chung is in process of opening Momi Nonmi, a Japanese modern izakaya featuring gluten-free dishes in Inman Square, Cambridge.
To apply to be a part of the team, send a resume to the email address below!