||This biographical article is written like a résumé. (October 2015)|
Chang at the 2010 Time 100 Gala.
August 5, 1977 |
Vienna, Virginia, U.S.
Trinity College, Hartford
French Culinary Institute
|Cooking style||New American|
|Revised Romanization||Jang Seokho|
David Chang (Korean: Chang Seok-ho 장석호; born August 5, 1977) 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 (TO), Nikai, Daishō and Shōtō, and Momofuku CCDC in Washington, DC. In 2009 Momofuku Ko was awarded 2 Michelin stars, which it has retained each year since.
Early life and education
Chang grew up in Vienna, Virginia with three older brothers. His father was a South Korean immigrant and owned a golfing goods warehouse and two restaurants. As a child, Chang was a competitive golfer who participated in a number of junior tournaments. Chang attended Georgetown Prep and then Trinity College, where he majored in religious studies. After graduating from college, Chang pursued a variety of jobs, including teaching English in Japan, then bussing tables and holding finance positions in New York City. 
Culinary training and career
Chang started attending the French Culinary Institute (FCI)—now known as the International Culinary Center—in New York City in 2000. While he was training, he also worked part-time at Mercer Kitchen in Manhattan and got a job answering phones at Tom Colicchio's Craft restaurant. Chang stayed at Craft for two years and then moved back to Japan to work at a small soba shop, followed by a restaurant in Tokyo's Park Hyatt Hotel. Upon returning to the U.S. Chang worked at Café Boulud, where his idol, Alex Lee, had worked. But Chang soon grew "completely dissatisfied with the whole fine dining scene".
In 2004, Chang opened his first restaurant, Momofuku Noodle Bar in the East Village. Chang's website states momofuku means 'lucky peach'  (Japanese: 桃福), but it is likely a reference to Momofuku Ando—the inventor of instant noodles. In August 2006, Chang's second restaurant, Momofuku Ssäm Bar, opened a few blocks away. In March 2008, Chang opened Momofuku Ko, a 12-seat restaurant that takes reservations ten days in advance, online only, on a first-come-first-served basis. The highly limited seating, along with Chang's popularity in New York, has caused a furor, generating frustration for both influential and ordinary people who have failed to secure a reservation.
In November 2008, Chang expanded Momofuku Ssäm Bar into an adjacent space, which he named Momofuku Milk Bar, serving soft serve, along with cookies, pies, cakes and other treats. In May 2009 it was reported that Momofuku Milk Bar's Crack Pie, Cereal Milk, and Compost Cookies are in the process of being trademarked. In April 2011, Momofuku Milk Bar moved across the street from Ssäm Bar on 13th Street, and Ssäm Bar now uses the space as a bar at night and a lunch counter with a duck-focused menu during the day.
In October 2009, Chang and former New York Times food writer Peter Meehan published Momofuku, a highly anticipated cookbook containing detailed recipes from Chang's restaurants. In May 2010, Chang opened Má Pêche in midtown Manhattan. There is a location of Momofuku Milk Bar there as well.
In November 2010, Chang announced the opening of his first restaurant outside the US in Sydney, Australia. Momofuku Seiōbo opened in October 2011 at the redeveloped Star City Casino in Southern-hemisphere. In an article with the Sydney Morning Herald, Chang was quoted as saying: 'I've just fallen in love with Australia. I'm just fascinated by the food scene in Sydney and Melbourne. People are excited about food in Australia. It's fresh and it's energetic.' Momofuku Seiōbo opened in late October 2011. Momofuku Seiōbo was awarded three hats from the Sydney Morning Herald Good Food Guide in its first year and was named Best New Restaurant.
In March 2011, Chang announced that he would be bringing Momofuku to Toronto. He opened Momofuku Toronto in September 2012, it is located in a three-story glass cube in the heart of downtown Toronto. Momofuku Toronto is made up of three restaurants, these are Noodle Bar, Daishō and Shōtō; as well as a bar Nikai.
Chang launched Fuku, a chain of fast food restaurants specializing in fried chicken sandwiches, in June 2015.
In May 2016, Chang launch his first digital-only restaurant, which offers a menu only for delivery in Midtown East and takes orders taken via an app named Ando.
On July 26, 2016, He cooked a meatless-meat burger made of plants, as a part of the project of Silicon Valley startup named Impossible Foods. It was added on the menu of one of his restaurants, Momofuku Nishi, as a partnership between Impossible Foods and David Chang.
In 2010, he appeared in the fifth episode of Season One of HBO's Treme alongside fellow chefs Tom Colicchio, Eric Ripert and Wylie Dufresne. His presence on the show was expanded in the second season when one of the characters, a New Orleans chef who has moved to New York city, takes a job in his restaurant. Chang has also served as a guest judge on the reality show Top Chef: All Stars. In 2011 he was a guest judge on MasterChef Australia. Chang hosted the first season of the PBS food series The Mind of a Chef, which was executive produced by Anthony Bourdain and premiered in the fall of 2012. In September 2013, David appeared on a skit on the Deltron 3030 album, Event 2.
In summer 2011, David Chang released the first issue of his Lucky Peach food magazine, a quarterly publication created with Peter Meehan and published by McSweeney’s. The theme of Issue 1 was Ramen. Contributors included Anthony Bourdain, Wylie Dufresne, Ruth Reichl, and Harold McGee. The theme of Issue 2 is The Sweet Spot, and Issue 2 reached #3 on the NY Times bestsellers list. Contributors to Issue 2 include Anthony Bourdain, Harold McGee, Momofuku Milk Bar’s Christina Tosi, Daniel Patterson and Russell Chatham. Issue 3: Chefs and Cooks, was released on March 13 and was also a New York Times Bestseller. Each subsequent issue has continued to focus on a particular theme.
Epicurious described Chang as having a "bad-boy attitude" for having no reservations or vegetarian options. Chang created a controversy in 2009 by making dismissive remarks about California chefs, telling Anthony Bourdain "They don’t manipulate food, they just put figs on a plate.”
- David Chang; Peter Meehan (2009-10-27). Momofuku. Clarkson N Potter Publishers. ISBN 978-0-307-45195-8.
- David Chang; Chris Ying; Peter Meehan (2011-present). Lucky Peach.
- Momofuku Noodle Bar
- Momofuku Ssäm Bar
- Momofuku Ko
- Má Pêche in Chambers Hotel
- Booker and Dax (Located in Ssäm Bar)
- Momofuku Milk Bar (Midtown)
- Momofuku Milk Bar (East Village)
- Momofuku Milk Bar (Williamsburg, Brooklyn)
- Momofuku Milk Bar (Upper West Side)
- Momofuku Milk Bar (Carroll Gardens)
- Fuku (East Village)
- Fuku+ (Midtown)
- Momofuku Nishi
- Momofuku Seiōbo in The Star
- Noodle Bar
- Milk Bar
- Milk Bar
James Beard Foundation Awards
- 2006 James Beard Rising Star Chef of the Year Nomination[dead link]
- 2007 James Beard Rising Star Chef of the Year[dead link]
- 2007 James Beard Best New Restaurant Nomination[dead link]
- 2008 James Beard Best Chef New York City for Momofuku Ssäm Bar
- 2009 James Beard Best New Restaurant for Momofuku Ko
- 2010 Momofuku – Cookbook Nomination
- 2012 James Beard Outstanding Chef (nominated)
- 2013 James Beard Outstanding Chef
- 2014 James Beard Foundation Who's Who in Food and Beverage in America
The S. Pellegrino World’s 50 Best Restaurants
- The S. Pellegrino World’s 50 Best Restaurants: Momofuku Ko – #65 (2011)
- The S. Pellegrino World’s 50 Best Restaurants: Momofuku Ssäm Bar – #37 (2012)
- The S. Pellegrino World’s 50 Best Restaurants: Momofuku Ko – #79 (2012)
- The S. Pellegrino World’s 50 Best Restaurants: Momofuku Ssäm Bar– #86 (2013)[dead link]
- The S. Pellegrino World’s 50 Best Restaurants: Momofuku Ko– #93 (2013)[dead link]
- The S. Pellegrino World's 50 Best Restaurants: Momofuku Ssäm Bar- #64 (2014)
- Ko : 2 Michelin Stars for 2009, 2010, 2011, 2012, 2013, 2014, 2015[dead link]
- 2011, 2012, 2013, 2014 Michelin Guide: Momofuku Ssäm Bar and Momofuku Noodle Bar, Michelin Bib Gourmands Guide to NYC
The Sydney Morning Herald Good Food Guide
Additional Awards + Accolades
- 2013 Momofuku Seiōbo, Restaurant of the Year
- 2013 Momofuku Shōtō and Daishō, The Best New Toronto Restaurants[dead link]
- 2012 Momofuku, The Most Important Restaurant in America
- 2012 Momofuku Ko, Five Most Influential Restaurants of the Past Six Years
- 2012 Momofuku Seiōbo, Time Out Restaurant of the Year
- White Guide (March 2012) – Global Gastronomy Award 2012
- Crain’s New York (March 2011) – 40 Under 40
- 2010 Time 100 Most Influential People
- Food & Wine 2006 Best New Chef
- Bon Appetit's 2007 Chef of the Year[dead link]
- GQ's 2007 Chef of the Year
- "Chang, David". Current Biography Yearbook 2010. Ipswich, MA: H.W. Wilson. 2010. pp. 99–103. ISBN 9780824211134.
- Finn, Robin (2007-05-18). "Rising Star Knows What, Not Who, Is Cooking". The New York Times.
- Momofuku website, retrieved 2015-10-26
- Leventhal, Ben (2009-10-05). "BREAKING: Michelin '09 Star Picks Here! Now!". Eater.
- "David Chang". Authors@Google. Google. 16 November 2009.
- "Chef on the Edge". The New Yorker. Retrieved 2016-10-17.
- Bertoni, Steven. "Inside David Chang's Secret Momofuku Test Kitchen". Forbes. Retrieved 2016-10-17.
- Bruni, Frank. "David Chang (Chef)". The New York Times.
- Meehan, Peter (2005-04-13). "At a Noodle Bar, the Noodles Play Catch-Up". The New York Times.
- momofuku > about us[dead link]
- Mr. Ando's given name is "百福" and literally means "hundred luck". Momo is an old Japanese pronunciation for 'hundred' and a homophone of the word 'peach' (桃).
- Thompson, Andrea; The New Yorker (2006-10-16), Tables for Two: Momofuku Ssäm Bar, retrieved 2008-11-25
- Bruni, Frank (2007-02-21). "More Than Just a Sequel to a Noodle Bar". The New York Times.
- Bowen, Dana (2006-10-26). "Korean Simplicity Morphs Into Lavishness". The New York Times.
- New York Times - To Dine at Momofuku Ko, First You Need Nimble Fingers
- Spiegel, Brendan. "Race for Reservations Turns New York Eatery Into Net Obsession", Wired.com, July 2, 2008.
- Fabricant, Florence (2008-11-18). "Food Stuff - Unusual Pastries from Momofuku Bakery & Milk Bar". The New York Times.
- Bruni, Frank (2008-12-03). "Serious Strides, but Keeping it Cool". The New York Times.
- Hugh Merwin (May 7, 2009). "Momofuku Milk Bar Moves to Trademark Goods". Gothamist.com.
- Tuesday, May 4, 2010, by Amanda Kludt (2010-05-04). "Ma Peche Will Open For Dinner TONIGHT - MomoWire - Eater NY". Ny.eater.com. Retrieved 2012-02-14.
- Bennett, Sue (2010-11-13). "New York's finest chef takes a punt on Sydney". Sydney Morning Herald. Fairfax. Retrieved November 13, 2010.
- Monday, October 24, 2011, by Paula Forbes (2011-10-24). "Momofuku Seiobo Opening This Week in Sydney - Expansionwire - Eater National". Eater.com. Retrieved 2012-02-14.
- "Winners, losers, and lots of hats". The Sydney Morning Herald. September 3, 2012.
- "David Chang Bringing Momofuku to Toronto After Drunken Weekend". Buzz Blog. Zagat. 10 March 2011.[dead link]
- "All Four Momofuku Restaurants in Toronto: NOW OPEN". Eater. 26 September 2012.
- "About Fuku". Fuku. Retrieved 2016-10-17.
- Crook, Jordan. "Momofuku's David Chang launches Ando, a delivery-only restaurant". TechCrunch. Retrieved 2016-10-17.
- Stefan Etienne (26 July 2016). "Eating the plant-derived Impossible Burger cooked by Momofuku's David Chang". Tech Crunch. Retrieved 28 July 2016.
- David Chang at the Internet Movie Database
- Ost, Carina (2010-12-16). "Top Chef: All-Stars, Week 3: David Chang and a Kitchen Packed with Sweaty Amazeballs - San Francisco Restaurants and Dining - SFoodie". Blogs.sfweekly.com. Retrieved 2012-02-14.
- "Luck Peach Subscription". The McSweeney's Store.
- "2011's Best New Food Magazine: David Chang's 'Lucky Peach' - Daniel Fromson - Health". The Atlantic. 2012-02-10. Retrieved 2012-02-14.
- Cowles, Gregory (4 December 2011). "Print & E-Books". The New York Times.
- Cowles, Gregory (1 April 2012). "Print & E-Books". The New York Times.
- "The World's Most Influential Chefs". Epicurious. Condé Nast.
- Mackay, Jordan (November 26, 2009). "Bay Area Chefs Dodge New York Knives". The New York Times.
- "Michelin Guide Announces NYC Bib Gourmand Picks for 2011". Eater. Retrieved 2013-10-23.
- "Michelin Guide Announces Bib Gourmand Picks for 2012". Eater. Retrieved 2013-10-23.
- "Michelin Picks 138 New York Restaurants Offering Value". Bloomberg. Retrieved 2013-10-23.
- "Michelin Guide Announces NYC's 2014 Bib Gourmands". Eater. Retrieved 2013-10-23.
- Reichl, Ruth (April 29, 2010). "David Chang - The 2010 TIME 100". TIME. 175 (18): 48. ISSN 0040-781X. Retrieved May 7, 2010.
- Charlie Rose interviews David Chang (video)[dead link]
- New York Magazine Articles[dead link]
- Food & Wine Interview with Best New Chef David Chang
- "Hungry Heart[dead link]", Gourmet magazine, October 2007 (broken link)
- Richman, Alan. "Year of the Pig", GQ Magazine, December 2007
- "Momofuku Ssam Bar"[dead link], Savory NY
- Award-Winning David Chang Revealed Washington Post, October 7, 2009
- 'iPad App or Magazine? A Chef Orders One of Each', Kimberly Chou, The Wall Street Journal, 14 June 2011
- The Talking Room: Adam Savage Interviews David Chang (video), 27 June 2013