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 wanted to disprove the notion that you couldn't open a great restaurant in a casino.
It's very humbling. There's so many great chefs out there. It's a huge honor.
I doubt I'd ever do television to the extent that, say, Gordon Ramsay has.
The livelihood of the restaurant is dependent upon getting the word out.
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.
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 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.
For everyday diners in Manhattan, cracking the waiting list at Nobu is said to be harder than getting courtside tickets for the Knicks.
I think the best restaurants in America should be in California.
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.
I love the intensity of the fine-dining kitchen, but loathe the fine-dining experience.
I love chicken. I love chicken products: fried chicken, roasted chicken, chicken nuggets - whatever. And going to Japan, I would see that these chicken were smoked and then grilled and then have this amazing crispy skin.
When I was in Japan, everyone wanted to work for Pierre Gagnaire, and they wouldn't miss a beat.
The process and organization leading up to cooking the egg can tell you a lot about the cook.