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David Chang

Chef & Owner, Momofuku Restaurants

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."

David Chang On Genetically-Modified Food

Genetically-modified food may have undiscovered benefits, Chang says.

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2 min

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Whom would you like to interview?

“Would I get to hang out with them?”

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1 min

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What should we be asking ourselves?

“Am I happy?”

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What are animal rights?

“It’s just something you have to see. You can really see animals happier.”

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2 min

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How has globalization changed the way we eat?

Its white asparagus season somewhere, right?

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3 min

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How can we eat better?

People don’t always know where their food is coming from, even when they visit the green market.

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2 min

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How should the Bible be interpreted?

If you believe in the Bible, Chang says, you should understand it.

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2 min

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Can organic food be mass produced?

The U.S. may not have enough land to feed its entire population.

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David Chang On Veganism and the Environment

“I don’t wanna live in a world where everyone’s a vegetarian.”

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3 min

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Who are the great chefs?

I think the two greatest chefs that we produced are Andrew Carmellini and Alex Lee.

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2 min

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What is the most underrated cuisine?

Celebrity Chef David Chang of the Momofuku restaurants in New York, thinks Americans are missing out on the real article when it comes to Chinese food.

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Does religion inform your worldview?

“If I wasn’t doing cooking, I’d probably go to divinity school.”

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5 min

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David Chang On New York Restaurants

“Awesome,” but, “stagnant.”

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5 min

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David Chang’s Thanksgiving Feast

The chef and owner of Momofuku restaurants fondly recalls preparing ducks, turkeys, soups, and pastas for one special holiday meal.

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1 min

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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.”

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3 min

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What five ingredients do you always have on hand?

Sriracha, soy sauce, olive oil, fleur de sel, and…

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1 min

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David Chang On Working with Local Farmers

For local farmers, the work is, “labor of love.”

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5 min

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Is American culture inherently wasteful?

“Oh, most definitely.”

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3 min

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What makes a celebrity chef?

Not all chefs are fame-loving.

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2 min

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What do you make of food TV?

“I think it’s just the beginning and its making cooking cool.”

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4 min

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What makes a great recipe?

“Something that’s deceivingly simple.”

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4 min

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David Chang On Dumb Luck

“I just feel that whatever I’ve done in the industry, I made the right connections.”

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Learning to Cook: Apprenticeship or Culinary School?

The apprenticeship system, Chang says, should be instituted immediately.

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3 min

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What makes a great chef?

“Being a great chef and being a great cook are completely two different things.”

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A golf burn-out at age 10.

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4 min

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David Chang On Growing Up Korean-American

An American-born Korean, but feeling neither wholly Korean nor wholly American.

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What do you do?

“I run restaurants. . . It’s more than just cooking now.”

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