PRESENTS

Johnny King @ramenlab MEDIA KIT

COMPANY OVERVIEW

East meets Midwest at Johnny Noodle King, an eclectic noodle in the heart of the Motor City.

Here, the fl avors of Asia and America come together in slurp-worthy fashion, serving up one-of-a-kind craft dishes for Detroit diners. The menu nods to tradition with a simple but fl avorful shoyu ramen, but it doesn’t stop there. Southwest-inspired ramen and a smoked butter “sauced” noodle dish refl ect the playful and innovative spirit of chefs Les Molnar and Sam Rafo.

Jacques and Christine Driscoll of restaurant group In-Laws Hospitality founded Johnny Noodle King in 2014, based purely on their shared passion for ramen. This self-professed craft noodle shop is the fi rst in Detroit to feature ramen as the main focus of its menu. JOHNNY NOODLE KING’S SIGNATURE DISHES

Smoked Butter Shoyu Ramen

Southwest #3

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#JohnnyNoodleKing EXECUTIVE BIOGRAPHY

Meet Les Molnar and Sam Rafo

Les Molnar is the executive chef and co-founder of In-Laws Hospitality, the restaurant group that brought Johnny Noodle King, Green Dot Stables and Huron Room to Michigan. Born and raised in Southwest Detroit, Les was trained at the Cooking & Hospitality Institute of Chicago through Le Cordon Bleu. He discovered his love of ramen through his business partners, Jacques and Christine Driscoll, and together they founded Detroit’s first ramen shop, Johnny Noodle King. Chef Les finds inspiration in combining different flavors and techniques for an East meets Midwest approach.

Head chef Sam Rafo hails from Windsor, Ontario, from a family of cooks and restaurateurs. Cooking at home was a part of her Chaldean culture and upbringing. On her first day on the job as a server at Johnny Noodle King, Sam knew she wanted to apply her talents elsewhere. She approached Chef Les and asked to work the kitchen. With her passion and desire to create ramen, Sam worked her way from line cook to sous chef to head chef and continues to make her mark at Johnny Noodle King.

About @ramenlab Ramen Lab is a place where ramen aficionados and novices alike come together to slurp, explore, learn, and dream. The @ramenlab incubator program welcomes chefs from the U.S. and Japan to showcase their traditional, regional and nouveau noodle dishes in a monthly pop-up rotation.

Introduced in May 2015, @ramenlab curates and incubates ramen-yas, bringing chefs and restaurateurs together to hone their craft, perfect their presentation and test their dishes on New York’s discerning diners.

The @ramenlab incubator program is located in Manhattan at the test kitchen and tasting room known as Ramen Lab. Both the @ramenlab incubator and Ramen Lab kitchen are operated by Sun Noodle, the leading manufacturer of freshly made in the United States.

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