David Chang
David Chang
David Chang is an American restaurateur, author, and television personality. He is the founder of the Momofuku restaurant group, which includes Momofuku Noodle Bar, Momofuku Ssäm Bar, Má Pêche, Milk Bar and Momofuku Ko in New York City, Momofuku Seiōbo in Sydney, Australia, the Momofuku Toronto restaurants Momofuku Noodle Bar, Nikai, Daishō and Shōtō, and Momofuku CCDC in Washington, DC. In 2009 Ko was awarded 2 Michelin stars, which it has retained each year since. Chang attended Georgetown Prep and...
NationalityAmerican
ProfessionChef
Date of Birth5 August 1977
CityVienna, VA
CountryUnited States of America
I love the intensity of the fine-dining kitchen, but loathe the fine-dining experience.
I learned so much more prepping vegetables than I ever did in cooking school.
I'm not trying to bring New York to Toronto. I want to understand Toronto better.
If people think you are this amazing, own it.
If you're going to be a vegetarian, limit yourself to food from a place you can go to in two hours and just eat that.
If you ask what people say what American cuisine is, they cannot really do it. I don't know what it is.
If you come in and then get released two times, you have a higher chance of dying than if you come in once. If you come back three times and go back out, you have a much, much higher chance of dying.
I really don't care for the proper chef coat.
I like eggs. My favorite way of cooking eggs is old school French.
In New York, we're always confined with spaces. Our restaurants are difficult to navigate as cooks and to operate. We fight against the buildings we run in New York.
Say a child raises this beautiful beet. It's going to give her a sense of ownership, and that changes everything. You stop taking things for granted; you become less wasteful.
'Tampopo's amazing. I think it's an absolutely fantastic movie, but I don't think it captures for me the meaning of food.
As a child, I didn't see my dad that much because he was always working at the restaurant. He became pretty jaded after working at the restaurant for so long.
It's very humbling. There's so many great chefs out there. It's a huge honor.