At the tender age of 34, Marguerite Mariscal was appointed as the CEO of the culinary brand, Momofuku. She may not have dreamt of this position as a child, but her love for the brand has been a lifelong affair. Originating from New York’s Upper West Side, Mariscal was introduced to Momofuku’s Noodle Bar by her father in 2005, after reading a review in The New York Times. Her 18th birthday was celebrated at Momofuku Ko, the group’s two-Michelin-starred fine-dining restaurant in the East Village. The heart of her fascination lies not just in Momofuku’s food, but also in chef David Chang’s ethos of breaking cultural thresholds in the culinary world.
Her Journey to the Top
In 2011, Mariscal came across an online listing for a public-relations internship at Momofuku. With a bachelor’s degree in English from Bowdoin College, she applied and was hired full-time just two months later. Over the years, she worked various roles within the company, including social media manager and VP of brand and design, and in 2018, she was promoted to chief of staff and creative director.
When the time came in 2019 for founder David Chang to step back from the helm to focus on the culinary and media aspects of the business, he turned to Mariscal to take over as CEO. Despite her initial reservations, Mariscal felt a strong sense of responsibility and ownership towards the brand. She didn’t want anyone else dictating the future of the company.
Revolutionizing the Brand
When Mariscal took over as CEO in 2019, her first priority was to diversify the business. The onset of the COVID pandemic the following year forced the closure of several restaurants, including both of Momofuku’s international locations and the Michelin-starred Ko. In response, Momofuku launched a line of home-cooking products like air-dried instant noodles, soy sauce, chili crunch, and seasoning salt. In 2023, Momofuku Goods achieved $50 million in sales and sold 12 million servings of noodles. The products can now be found in Whole Foods, Publix, Wegmans, and various independent stores. Looking back, Mariscal believes navigating the company through the pandemic instilled in her the ultimate confidence to run the company.
Her Connection to the Food Industry
Interestingly, Mariscal’s introduction to the food industry traces back to her family roots. Her grandfather, Stanley Zabar, is the co-owner of Zabar’s, an iconic gourmet emporium in New York City’s Upper West Side. Despite being warned against entering the food and retail businesses due to the demanding schedules and low-profit margins, Mariscal, like many other family members, found herself inevitably drawn to it. Now, she is at the helm of a thriving culinary empire, guided by the advice of founder David Chang to focus on the long run and build a legacy for the future.
Mariscal’s day typically starts with checking her email at 7:30 a.m., followed by a morning walk with her dog, Carmela. Her work day commences at 8:30 a.m., often involving numerous meetings and juggling various responsibilities. She wraps up her workday at 6:00 p.m., and dinner preparation, which she considers a wellness activity, begins. She ends her day with a few rounds of gin rummy or backgammon with her girlfriend, before finally calling it a night around midnight.
From an intern to the CEO of Momofuku, Mariscal’s journey is a testament to her unwavering dedication and passion for the culinary world. As she continues to lead the brand into the future, her story serves as an inspiration to aspiring professionals in the industry.
