Carina Lizbeth Callegari, Leeann Gonzalez, & Maung-Gyi Akamatsu

Nolita, Manhattan

If you’ve ever walked past Mommy Pai’s in Nolita, chances are you’ve noticed the crowd first. People lingering by the window, regulars greeting the team by name, someone insisting you have to try the chicken fingers. The food is the obvious draw, but spend even a minute there and you realize the real heartbeat of the place is the crew behind the counter. Mommy Pai’s runs on good energy, fast hands, and a lot of shared laughs in a very small space. We caught up with front-of-house team members Carina, Leeann, and Maung-Gyi to talk about the food they grew up loving, how they found their way into restaurant life, and what it’s like working so closely together at a takeout spot that somehow feels more like a neighborhood hang than a grab-and-go window.

Full name, age, and where are you from?
LG: Hi! My name is Leeann Gonzalez,I'm 24 years old and I am from LA! 

CC: Hi, my name is Carina Lizbeth Callegari, I’m 25, and I was born and raised in New Jersey. Growing up just across the river, I always felt drawn to the energy and determination of New Yorkers, and that’s what eventually inspired me to move here. Working at Mommy Pai’s now feels like being part of the community I’ve admired for so long.

MA: My name is Maung-Gyi Akamatsu and I am 20 years old— born and raised around NYC. 

What is your title at Mommy Pai’s?

LG: I work front of house at Mommy Pai’s. Some days I work as a cashier and other days I work at expo to get all the orders to the customers! 

CC: I work front of house at Mommy Pai’s, where I get to welcome our guests, help them navigate the menu, and make sure they feel taken care of from the moment they step up to the window. What I love most is seeing how our food brings people together, whether someone’s stopping by for something comforting, grabbing desserts with friends, or finding a new favorite from our vegan, gluten-free, or halal options. There’s something here for everyone, and being part of those little shared moments is what makes the job so meaningful to me.

MA: Front of House at Mommy Pai's. Expo and cashier.

What inspired you to get into this industry?

LG: I worked in the grocery industry for over six years, and I knew that in moving to a different city I wanted something different for myself. I love having a busy job that is fast-paced, so I knew I would work just fine in the restaurant industry. Especially with the guidance I have received to understand it all!

CC: I’ve always loved working with people. I enjoy the pace, the energy, and all the little interactions you get throughout the day. My first job was as a clown for kids’ parties, and I absolutely loved it. Bringing little moments of joy to the kids and seeing the parents smile made me realize how much I enjoy making people happy. That’s what draws me to this industry, I love being in a space where I can brighten someone’s day, even in small ways, and help create positive experiences for everyone who comes through.

MA: Working in this industry equips you with the proper work and professional experience of working with customers real-time— putting you in situations where you have to think critically if a conflict comes up.

What is the most blissful food moment from your upbringing?
LG: A memory that replays in my head when I think of food was when I was younger my mama and I would make empanadas; but instead of the traditional meat and veggie fillings we would use peanut butter and jelly! It was really just a Latin American version of a deep-fried peanut butter and jelly sandwich but who would complain about that! 

CC: One of my most blissful food moments growing up was the warm, comforting aromas of buñuelos frying and Peruvian lomo saltado sizzling in my parents' kitchen. I remember sitting at the table, watching them taste, adjust, and smile at each bite and feeling this quiet joy in the way food could bring comfort and connection. Those moments taught me how powerful food can be, not just to satisfy hunger, but to create a sense of home and warmth, and that’s exactly the feeling my bosses have beautifully captured in Mommy Pai’s dishes. 

MA: I would say the ramen store that closed this year named “Minca”. Located around the LES area, this ramen spot was #1 for my family. We grew up going to this spot religiously and my mom (from Japan) always said that this spot was the best in NYC.

What is it like working with each other in a setting that isn't typical of a sit down restaurant? What keeps you all as a tight knit team?
LG: I think because it's not a traditional sit-down restaurant, we do work very closely with each other at all times and it just naturally made us become a small family. We take turns on the register, expo, and cleaning outside. It has just become a part of a new experience for all of us and we learn and grow together!

CC: Even though we’re a small take-out spot, we really feel like a family. We work closely in a small space, so communication and trust are everything. We support each other, we laugh a lot, and we’re all proud of what we serve. That closeness is what keeps us such a tight-knit team and makes working here genuinely fun.

MA: Working with the rest of the front of house team, we stay in the same general vicinity together since it’s a pick-up spot. It’s really convenient since instead of us going to the customer it’s them coming to us. With of course moments of us wiping down and cleaning the outdoor seating. 

Where have you been drawing inspiration from recently?

LG: I have been drawing inspiration from my coworkers. We’re all at different stages of our life, and being able to be in that type of working environment is what gives me inspiration and insight whenever I reflect on myself.

CC: Lately, I’ve been really inspired by our customers. We have so many regulars who come in with great energy and excitement about their favorite dishes. Seeing how much they enjoy our food motivates me every day.

MA: All of my inspiration comes from my culture and making sure I beautifully represent my ancestors. I do this in art and fashion when I make clothes in my free time. I really didn't know too much about Thai culture or cuisine before I got this job, but the restaurant is a great way to represent my boss's culture in a beautiful way that I respect so much. She is always open to questions, and I have been inspired to keep my goals going seeing her do the same. 

If it's my first time at Mommy Pai's, what is the perfect order?
LG: Definitely the chicken finger combo, fried and spicy, Mommy cakes as your side, and a side of our spicy peanut sauce! Oh and can't forget about our pineapple Thai basil tropical drink and for dessert definitely get our taro tapioca donuts! 

CC: My go-to combo is the Fried Muay Thai Chicken Fingers with the Red Chili Nam Jim sauce on the side. The sauce has a really nice balance of spicy, savory, and a little sweetness that goes perfectly with the crispy chicken. I always pair that with our Sticky Coconut Rice and Beans, which comes with a sweet and salty coconut sauce that makes it extra comforting. For the drink, I definitely recommend the Hot Chrysanthemum Apple Cider, especially with the cold season upon us, it’s cozy, floral, and feels like a warm hug. And if you want something extra, the Garlic Chive Tapioca Dumplings with the Soy Chili Dipping Sauce are one of my absolute favorites. They’re chewy, fragrant, and seriously addictive.
MA: Grilled lemongrass or muay thai chicken with either the sweet soy mustard or spicy peanut sauces. Add the mommy cakes if you’re feeling hungry, and get the pineapple thai basil tropical drink while you’re at it. People always ask what’s the popular choice and I always say fried— but grilled? There’s something special about it when it comes from Mommy Pai’s.