Churned daily by MMM Hospitality
We are a team of 4 friends, aiming to create environments that promote community, through food and beverage.
Brittany Moreno knew from an early age that sharing the joy of pastries and baked goods was something that she wanted to do. Encouraged by family Brittany pursued this as a career. This early found passion led Brittany to Henry Abbott Technical School for Culinary Arts in Danbury CT, and eventually, to The Culinary Institute of America, where she obtained a Bachelor’s Degree in Baking and Pastry Arts Management. After graduation, Brittany spent time at Amy’s Bread and then headed to Northern California where she worked at the Della Fattoria. Upon returning to New York, Brittany began baking at Gramercy Tavern and quickly became the pastry sous chef. Wanting to focus on classic French pastry techniques, Brittany moved to Paris to begin fine-tuning her skills at Carette in the Place de Trocadéro. Later, she transitioned to Boulangerie Berthe, where she spent countless hours making breads under Florian Berthe, who believed in supporting local millers to source high quality flour. A true testament to her hard work, Brittany was brought on by Chef Dan Barber to be the pastry sous chef at Blue Hill at Stone Barns, a two Michelin Star restaurant. Working at Blue Hill helped expose Brittany to the ways in which using locally milled flour along with properly sourced grains leads to more nutritious better tasting breads. As the Chef/Owner at Kneads, Brittany applies the same principles she learned in her experiences.
At MOMU, Brittany leads flavor development. While the entire team collaborates on brainstorming seasonal ingredients, & flavor profiles, Brittany transforms those ideas into ice cream you’ll find your scoop.
Favorite Flavor :Lemon Verbena & Blueberry
Brittany MOreno
Christian’s passion for food began in Ecuador, where some of his earliest memories were shaped by his grandparents. After his grandmother’s catering events, she would always save him a plate, while his grandfather returned home with crates of fruit collected from his travels across the country. Being surrounded by incredible ingredients from such a young age sparked a lifelong curiosity about food and where it comes from. That curiosity grew into a career at Blue Hill at Stone Barns, the renowned two-Michelin-star restaurant, where Christian spent 10 years working his way up from busser to Service Manager. There, he developed a deep appreciation for the farm-to-table philosophy, the importance of supporting local producers, and the relationships between farmers, chefs, and the ingredients they grow. He later joined Cosme in New York City as General Manager, where he spent seven years further exploring the connection between food, culture, and hospitality. His time there reinforced the idea that exceptional food begins with healthy soil, thoughtful sourcing, and respect for every ingredient, from the simplest tortilla to the salsa that accompanies it.
At MOMU, Christian is passionate about building a team that shares the same excitement for exceptional ingredients, seasonality, and creating memorable experiences for every guest.
Favorite Flavor:Sour Cherry Stracciatella
Christian MUñoz
Growing up in the kitchen of his family’s restaurant, De Tapas, Daniel Moreno was naturally drawn to cooking. With his grandmother leading the helm as the head chef, she taught Daniel, her then unofficial sous chef, the kitchen fundamentals and helped ignite his passion for making good, quality food.
Daniel’s ten-years preparing traditional Spanish dishes alongside his grandmother ultimately led to pursuing an education at The Culinary Institute of America where he graduated with a Bachelor’s Degree in Culinary Arts Management. The next three years were spent at Restaurant Daniel in New York, a prestigious Michelin starred restaurant. Later, Daniel moved to Paris to work at L’Abeille, a two Michelin star restaurant. While in France, Daniel spent his spare time staging at Maison Verot, an award-winning Charcuterie shop. Upon returning to New York, Daniel obtained a sous chef position at Blue Hill at Stone Barns, Chef Dan Barber’s farm to table restaurant. It was there that Daniel gained a deeper appreciation for the symbiotic relationship between restaurants and local farmers. As the chef of Kneads, Daniel continues the tradition; highlighting ingredients sourced from local farmers in his comfortable, yet modern, take on traditional breakfast and lunch dishes.
At MOMU Daniel is most excited about the versatility.
“I love that you can support local farms and dairies through ice cream. We are able to make ice cream using ingredients at their peak and really capture the full flavor of the ice cream.”
Favorite Flavor :Mud
Daniel MOreno
Emily’s love for cooking began at an early age, inspired by countless hours spent watching the Food Network with her mom and becoming completely captivated by Ina Garten. Whether she was standing beside the stove as her mom’s eager sous chef or asking what was for dinner long before it was ready, the kitchen quickly became her favorite place to be. After graduating from the French Culinary Institute, Emily began her professional career at The John Dory Oyster Bar, where she worked under Chef April Bloomfield. There, she developed a deep appreciation for sustainable seafood and the dock-to-dish philosophy, learning firsthand the importance of respecting every ingredient from its source.
Wanting to explore the flavors and traditions of her own heritage, Emily joined the team at Cosme, where she immersed herself in the craft behind Mexican cuisine. From freshly made tortillas to vibrant salsas, she learned that the simplest ingredients often tell the most meaningful stories. She later became Sous Chef at Blue Hill at Stone Barns, where her appreciation for farmers, seasonality, and local agriculture continued to grow. Working closely with farmers reinforced her belief that extraordinary food begins long before it reaches the kitchen.
At MOMU, Emily is excited about translating the connection between farmers, chefs, and the seasons through every scoop of ice cream. Through both the flavors and her lens, she hopes to share the stories behind the ingredients, the people, and the moments that bring them to life.
Favorite Flavor:Brownie Batter
Emily MUñoz
Our Values
Local Ingredients
Utilizing great ingredients while supporting local farms.
Community
Creating spaces to promote community.
Seasonally Inspired
Crafting unique flavors that rotate with the seasons.