CHEF SHAUN KINGMOMOFUKU LAS VEGAS
Raised on the central coast of California, Shaun took an interest in cooking at a young age. He utilized this training from a Japanese chef to work his way through a variety of Japanese restaurants before moving to Las Vegas to accept the position of Chef de Cuisine at Rick Moonen’s RM Seafood. Later, he joined Sushi Samba in Las Vegas as Executive Sous Chef then helped Bradley Ogden open Root 246 as Chef de Cuisine. Next, Shaun spent some time as the Executive Chef at Martis Camp, a Lake Tahoe club that was voted, “#1 private club in the nation,” by Forbes Magazine before moving to Chicago to become the Executive Chef of The Dawson. Most recently, Shaun oversaw the operations for the back of house at PABU San Francisco and Ramen Bar for the Mina Group in San Francisco. In June of 2017, Shaun joined Momofuku as Executive Chef of Momofuku Las Vegas.