This year, the Momofuku restaurants’ wine identity will continue to evolve under the guidance and talent of Jordan Salcito, who will take on Momofuku’s wine program for all of the New York locations, bringing her unique approach and fresh vision to the company.
Her focus to start will be Momofuku’s Má Pêche, the “mother peach”, which offers a natural home to Salcito as it has the largest wine inventory of all the restaurants. Chef Paul Carmichael’s diverse cuisine will allow Jordan great creative freedom to distinguish and enhance the existing beverage program.
Nontraditional in her career path, Jordan is a perfect match for the energy of Momofuku’s restaurants. “It’s really exciting to be working with Jordan," explains Momofuku founder, David Chang. "She has an incredible understanding of wine – from the making of, through to the pairing at the table. Her knowledge is outstanding and she just fits so well with the rest of the team. She got what we are about instantly.”
Wine is in Salcito’s blood. Her Italian grandfather used to grow grapes in his backyard and produce wine in their basement. A Johnson and Wales culinary school graduate, Salcito recognized her own passion after she cooked with Daniel Boulud at a Burgundian wine celebration in Aspen, Colorado. Everything changed from there. She subsequently earned her Advanced Diploma from both the Court of Master Sommeliers and the International Wine Center and assisted with the harvest in Burgundy for the past six years. She cut her teeth in many of New York’s most esteemed restaurants and was part of the James Beard Award-winning beverage team at Eleven Madison Park. Salcito is currently a Master Sommelier Candidate.
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