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 think that the Japanese - and I do love Japanese cuisine and adore Japanese food culture - I think that they're going to plow through the entire world's fishing. They're going to eat everything anyways.
New York gives us a wide colour palette to cook from. We have cuisines from around the world, and that lets us pick and choose.
When I was in Japan, everyone wanted to work for Pierre Gagnaire, and they wouldn't miss a beat.
Just because something's been good in the past doesn't mean it will continue to be good.
I was quite cocky, but having been hailed as this great young golfer, I couldn't even make the high school golf team once I got there. I had a big dose of humble pie then, and ever since, I've always known that there is always someone out there better than you, more talented. Always.
People are getting famous now for serving food out of a truck, or for, well, pork buns. I don't know if I'm really pleased to be a part of that. I'm somewhat terrified of what the future holds, especially in America.
I think we were lucky on that one and found it pretty quickly. If you had a large infestation, you probably couldn't get rid of it.
I think being Shaquille O'Neal would be the most amazing thing. There's nothing I would have done differently in his life. Everything he's done I think is pretty spot on, even, like, the bad rap videos, the shoes, the movies, everything.
I work so hard that I forget to take care of myself.
When you meet the farmers and go to the farms, you see that they treat their animals like they're family. It makes a big difference.
Waiting tables has never paid my bills, a fact which I prefer to hide from my colleagues with deep sighs about the price of just about everything.
I lived across the street from Noodle Bar. I could barely stand it, because you're there all the time; you can't get away.
Don't even get me started. I'm not against all vegetarians. But if you're a vegetarian for ethical reasons, you may be causing more harm.
Yes, natural is good and healthy, and whole foods are important. However, experimentation is important, too.