Hans Voguls

chef de cuisine, momofuku noodle bar


Hans, born in Halifax, Nova Scotia, got into restaurants after graduating from the Culinary Institute of Canada. He started his career with an apprenticeship, and five subsequent years at The Church Restaurant in Stratford, Ontario. Hans has called Toronto his home since 2000, and has since worked for esteemed chefs like Susur Lee and Marc Thuet.  In 2012, Hans joined the opening team at Momofuku Toronto, as the Chef de Cuisine of Noodle Bar.

about momofuku noodlebar


Established by chef and founder David Chang in 2004 with the opening of Momofuku Noodle Bar, Momofuku has grown to include restaurants in New York City, Sydney, Toronto and Washington, DC. Momofuku has a total of thirteen restaurants, a bakery established by award-winning pastry chef Christina Tosi with multiple locations throughout New York City, Washington, DC, and in Toronto (Milk Bar), two bars, and a Culinary Lab. The restaurants have gained world-wide recognition for their innovative take on cuisine, while supporting local, sustainable and responsible farmers and food purveyors. Momofuku is also composed of Lucky Peach magazine along with a new product and equipment development company called Booker and Dax.