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
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.
Chef Thomas Keller was an inspiration to me and many, many young cooks like me. He told us that the role of the new, modern chef is different.
If I have a really bad cook or a bad manager or bad sous-chef, I previously would have fired them or lost my temper. But now I realize that if I'm so right, then I should be able to communicate it so clearly that they get it.
I doubt I'd ever do television to the extent that, say, Gordon Ramsay has.
I learned so much more prepping vegetables than I ever did in cooking school.
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.
I like eggs. My favorite way of cooking eggs is old school French.
The impact from Dell has been there. In notebooks, there used to be some money. Not now.
The livelihood of the restaurant is dependent upon getting the word out.
Before I had my own restaurant, I was never top dog in the kitchen. I've always had a low opinion of myself as a cook.