David Chang

David Chang
David Chang

David Chang

Four-time James Beard award winner, David Chang, has been instrumental in popularising Modern Asian cuisine in an informal, edgy, non reverential and compelling way. Chang didn’t initially set out to be a chef. He credits the raman at London’s Wagamama he experienced on a vacation for feeding his noodle obsession and convincing him he wanted to be a chef.

It is little known that Chang majored in religious studies and worked briefly in the NYC financial sector before deciding to  become a chef. Restaurants were, however, in his blood. Chang was born into the kitchen in 1976 as his father owned two bistros in Washington, DC and food was a huge part of his childhood. Chang trained at the French Culinary Institute whilst working part-time at Mercer Kitchen. He then joined Tom Colicchio’s new restaurant, Craft. Two years later, Chang, determined to understand ramen fully, moved to Japan, initially to teach English, though he also worked at a number of izakaya, and ramen restaurants. 

On returning to New York, Chang worked for a year at Café Boulud before opening Momofuku Noodle Bar (with financial support from his father) in the summer of 2004. His next venture was Momofuku Ssam Bar, which opened in 2006. In 2007, Chang moved the noodle bar to a larger location and opened Momofuku Ko in the original location. He also opened  omofuku Milk Bar in 2008 as an extension of Ssam Bar specialising in desserts with Christine Tosi. Using local and sustainable  ingredients has always been key to Chang’s restaurants, as has challenging conventional expectations of dishes with his singular tasty, creative takes on favourites. As Frank Bruni has written Chang is “a chef who went further than any of his peers in wedding serious, sometimes challenging food and an ultra-casual, spontaneous dining ethos in tune with unbound times.” Ma Peche, which includes a Milk Bar opened in 2010. In the same year, 2010, Chang was recognised by TIME Magazine as one of the 100 Most Influential People in the restaurant industry. Momofuku Seiobo was Chang’s first restaurant outside the US run with chef Paul Carmichael. Located in Sydney, it has won countless awards for its Australian produce led food brought to life with Caribbean flavours and Sydney’s diverse multi cultural food influences in the kitchen.

Chang also has a thriving mini empire in Toronto including Kojin which opened in June of 2018 under the watch of executive chef Paula Navarrete. The restaurant focuses on hyper-local ingredient sourcing, with most of the food coming from within 100 kilometers of the restaurant, and though many of its flavors skew Canadian, Navarrete's Columbian heritage makes itself apparent in many of the dishes. The newest addition to the Momofuku family adds even more variety to the restaurant group's offerings.  Aside from writing four books, Chang has also delved into the food media. He launched the phenomenally successful cult magazine Lucky Peach, has made two programmes for Netflix “Mind of a Chef” and “Ugly Delicious” and, most recently, started his own podcast.

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David Chang’s spaghetti hack is sure to be divisive
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David Chang Opens Up About His Mental Health Battles
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Trailer: Ugly Delicious
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Take a sneak peak at chef David Chang's new restaurant Majordomo in Los Angeles.
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Watch a Teaser for David Chang’s New Netflix Show
Watch a clip from David Chang's new Netflix show Ugly Delicious, which sees the chef exploring comfort food around the world.
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David Chang to Open Huge New Momofuku Noodle Bar
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David Chang to Open in LA
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David Chang Thinks Yelp is the Future of Restaurant Criticism
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Just Roux It: David Chang Launches Momofuku Nike Sneakers
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Welcome Conference: Conflict and Change
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Trickle-Down Delicious
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Momofuku Seiōbo is Australia’s ‘Restaurant of the Year’
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The Sustainability of the Chef
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Watch Videos from MAD Sydney
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David Chang's New Food Delivery App Has Launched
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David Chang to Open Fried Chicken Restaurant in New York
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David Chang - Designing Flavor Through Failure
David Chang discusses the creative process he goes through with his teams at Momofuku, an approach that involves "teaching failure".
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High Quality Food to Your Door in 15 Minutes
Maple, a new app backed by chef David Chang, will aim to offer the people of New York restaurant quality food delivered to their food within 15 minutes.
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Redzepi, Chang and Achatz on The Best Airport Restaurants
The New York Times have asked some of the world's best chefs to reveal their favourite airport restaurants.
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David Chang Reveals His Biggest Kitchen Mistake
David Chang sits down for The Tonight Show with Jimmy Fallon to reveal the biggest food fail he's ever made in the kitchen.
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David Chang Opening Momofuku in Washington, D.C.
Chef David Chang will open an outpost of his Momofuku restaurant and Momofuku Milk Bar in Washington, D.C. next year.
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What is Hozon and Bonji?
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WATCH: David Chang Explains His New Fermented Products
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How to Make Momofuku Pork Buns
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Why David Chang Thinks 'Fresh' Food Is Overrated
David Chang wants you to rethink your relationship with 'fresh' foods. The celebrity chef argues that 'rot' makes foods like sushi more delicious. Do you agree?
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WATCH: David Chang Talks 'Guts' at MAD3
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Redzepi, Chang and Atala<br>Time Magazine Cover Stars
Rene Redzepi, Alex Atala and David Chang will feature on the next cover of Time Magazine with the title of Gods of Food.
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Michelin Starred Chef Raps About The Future of Food
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Dario Cecchini at Mad3 Symposium
Master butcher Dario Cecchini's presentation at MAD3 - the symposium organized by Rene Redzepi and co-curated by chef David Chang.
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David Chang's Fried Chicken and Caviar - Animation
An anaimation of David Chang's dish of Fried Chicken and Caviar - a succulent piece of crispy chicken finished with a fresh burst of salty caviar.
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MAD3 Highlights and Pictures
We fill you in on the dramatic moments captured on camera at the MAD3 Symposium in Copenhagen.
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David Chang to Appear on Rap Album
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David Chang on MSG and Hiring Staff
David Chang sits down for an interview with the Mythbuster presenter Adam Savage for his new TV show The Talking Room.
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David Chang Makes Space Food (Video)
Watch David Chang make shrimp and grits for Canadian astronaut Chris Hadfield, who tested the recipe in space.
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David Chang Wants You To Eat More Veggies (Video)
Watch this enlightening chat between David Chang and Hugh Fearnley-Whittingstall from River Cottage fame. The chefs make the case for eating more vegetables.
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Get A Chance To Meet David Chang, Massimo Bottura
The New York Public Library is hosting a chat with acclaimed chefs David Chang, Massimo Bottura and Daniel Patterson. Don't miss your chance to meet them!
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How David Chang Fries Chicken
Chef David Chang shows the American TV presenter Charlie Rose how he makes the perfect fried chicken at his Momofuku noodle bar.
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David Chang to Host Pop-Up with Zahav Restaurant
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Lucky Peach Honors The Apocalypse
The latest edition of David Chang's Lucky Peach magazine is dedicated to the Apocalypse, with contributions from Michael Pollan, Magnus Nilsson and more
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Rene Redzepi asks for Help for MAD 2013
Chef Rene Redzepi calls on fans of his Mad Symposium to get involved and donate to the festival in any way they can
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David Chang Talks Umami At Harvard (Video)
David Chang and Spanish chef Carles Tejedo discussed food microbes during the latest edition of the Harvard Science &amp; Cooking Lectures Series
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Where Chefs Eat | Book Preview (Video)
Watch a trailer of Where Chefs Eat, a 700-page restaurant guide with recommendations from more than 400 chefs from around the world - including Rene Redzepi
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David Chang: I'm Not Good At Bartending
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Watch David Chang Puff an Egg
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Watch Rene Redzepi on The Mind of A Chef
Watch Rene Redzepi spoon feed David Chang in the latest episode of the PBS series The Mind of a Chef
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David Chang Seeks The Perfect Beer
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Where Chefs Eat: A New Restaurant Guide
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David Chang: 'Is MSG Really Bad For Us?'
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David Chang: 'Is MSG Really Bad For Us?'
David Chang discusses MSG how it works in food and asks the question can it have a bad affect on the body?
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David Chang and Peter Meehan | Google Talk
Watch David Chang and Peter Meehan's Google talk about the origins of their quarterly magazine Lucky Peach and their vision for the future
Make a Momofuku Milk Cocktail
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Make a Momofuku Milk Cocktail
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Chang's New Restaurant, Keller's Video and Redzepi Inspires Others
David Chang reveals new opening Toronto, a Thomas Keller video interview and why India's biggest TV chef is visiting Rene Redzepi's Noma
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Scabin's Local Dinner, Aduriz's Documentary and Chang in a Chicken Off
Davide Scabin is heading to Australia, Andoni Luis Aduriz's new documentary and David Chang has a chicken fight
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Australian Tidbits from Melbourne Food & Wine Festival 2012
Some of the world's best chefs, butchers, producers and even the World's Longest Lunch: Australia hosts the 20-days food event now in its 20th edition