Experts
David Chang
Chef & Owner, Momofuku Restaurants
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What should we be asking ourselves?
"Am I happy?" Read More
January 25, 2008 | In Inspiration & Wisdom
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Whom would you like to interview?
"Would I get to hang out with them?" Read More
January 25, 2008 | In Inspiration & Wisdom
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David Chang On Genetically-Modified Food
Genetically-modified food may have undiscovered benefits, Chang says. Read More
January 25, 2008 | In Arts & Culture
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"Visit your farmers." Read More
January 25, 2008 | In Arts & Culture
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How has globalization changed the way we eat?
Its white asparagus season somewhere, right? Read More
January 25, 2008 | In Arts & Culture
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"It's just something you have to see. You can really see animals happier." Read More
January 25, 2008 | In Arts & Culture
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David Chang On Veganism and the Environment
"I don't wanna live in a world where everyone's a vegetarian." Read More
January 25, 2008 | In Arts & Culture
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Can organic food be mass produced?
The U.S. may not have enough land to feed its entire population. Read More
January 25, 2008 | In Arts & Culture
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How should the Bible be interpreted?
If you believe in the Bible, Chang says, you should understand it. Read More
January 25, 2008 | In Belief
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Does religion inform your worldview?
"If I wasn't doing cooking, I'd probably go to divinity school." Read More
January 25, 2008 | In Belief
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What is the most underrated cuisine?
Chinese food Read More
January 25, 2008 | In Arts & Culture
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I think the two greatest chefs that we produced are Andrew Carmellini and Alex Lee. Read More
January 25, 2008 | In Arts & Culture
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Do you have a creative process?
"Creative processes for us are throwing whatever is gonna stick on the wall and seeing from there." Read More
January 25, 2008 | In Arts & Culture
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What is the best meal you've ever prepared?
Thanksgiving Read More
January 25, 2008 | In Arts & Culture
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David Chang On New York Restaurants
"Awesome," but, "stagnant." Read More
January 25, 2008 | In Arts & Culture
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Is American culture inherently wasteful?
"Oh, most definitely." Read More
January 25, 2008 | In Arts & Culture
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David Chang On Working with Local Farmers
For local farmers, the work is, "labor of love." Read More
January 25, 2008 | In Arts & Culture
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What five ingredients do you always have on hand?
Sriracha, soy sauce, olive oil, fleur de sel, and... Read More
January 25, 2008 | In Arts & Culture
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"Something that's deceivingly simple." Read More
January 25, 2008 | In Arts & Culture
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"I think it's just the beginning and its making cooking cool." Read More
January 25, 2008 | In Arts & Culture
David Chang is a Korean-American chef who is known for his unique combination of Asian food and French technique. After graduating Trinity College, Chang worked briefly in the financial services before embarking upon his career as a chef. Chang attended the French Culinary Institute and opened his first restaurant, Momofuku Noodle Bar, in Manhattan's East Village in 2003. Momofuku proved a resounding success; food critics as well as customers loved the restaurant’s signature dishes, such as the Asian burrito and the kimchi and pork consomme.
In 2006, Chang opened his a second restaurant, Momofuku Ssam Bar. Chang was honored as both GQ and Bon Appetit's 2007 Chef of the Year. Chang is unapologetic about his food. "We do not serve vegetarian-friendly items," Chang has said. "Vegetarians are a pain in the ass as customers."
