Experts
David Chang
Chef & Owner, Momofuku Restaurants
"Am I happy?" Read More
"Would I get to hang out with them?" Read More
Genetically-modified food may have undiscovered benefits, Chang says. Read More
People don’t always know where their food is coming from, even when they visit the green market. Read More
Its white asparagus season somewhere, right? Read More
"It's just something you have to see. You can really see animals happier." Read More
"I don't wanna live in a world where everyone's a vegetarian." Read More
The U.S. may not have enough land to feed its entire population. Read More
If you believe in the Bible, Chang says, you should understand it. Read More
"If I wasn't doing cooking, I'd probably go to divinity school." Read More
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. Read More
I think the two greatest chefs that we produced are Andrew Carmellini and Alex Lee. Read More
"Creative processes for us are throwing whatever is gonna stick on the wall and seeing from there." Read More
The chef and owner of Momofuku restaurants fondly recalls preparing ducks, turkeys, soups, and pastas for one special holiday meal. Read More
"Awesome," but, "stagnant." Read More
"Oh, most definitely." Read More
For local farmers, the work is, "labor of love." Read More
Sriracha, soy sauce, olive oil, fleur de sel, and... Read More
"Something that's deceivingly simple." Read More
"I think it's just the beginning and its making cooking cool." Read More
About David Chang
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."