Experts
David Chang
Chef & Owner, Momofuku Restaurants
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Not all chefs are fame-loving. Read More
January 25, 2008 | In Arts & Culture
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"Being a great chef and being a great cook are completely two different things." Read More
January 25, 2008 | In Arts & Culture
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Learning to Cook: Apprenticeship or Culinary School?
The apprenticeship system, Chang says, should be instituted immediately. Read More
January 25, 2008 | In Arts & Culture
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"I just feel that whatever I've done in the industry, I made the right connections." Read More
January 25, 2008 | In Arts & Culture, Business & Economics
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"I run restaurants. . . It's more than just cooking now." Read More
January 25, 2008 | In Arts & Culture, Business & Economics
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David Chang On Growing Up Korean-American
An American-born Korean, but feeling neither wholly Korean nor wholly American. Read More
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A golf burn-out at age 10. Read More
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What are some of your favorite recipes?
A great dish is deceptively simple, Chang says. Read More
December 22, 2007 | 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."
