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David Chang
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David Chang (Korean: 장석호; Chang Seok-ho; born August 5, 1977)[3] is an American celebrity chef, restaurateur, author, podcaster, and television personality. He is the founder of the Momofuku restaurant group.[4][5] In 2009, his restaurant Momofuku Ko was awarded two Michelin stars, which the restaurant retained each year until its closure in 2023.[6][7] In 2011, he co-founded the food magazine Lucky Peach, which lasted for 25 quarterly volumes into 2017.[8][9]

Key Information

Chang is known for hosting television series about cooking and food, such as Ugly Delicious (2018), Breakfast, Lunch & Dinner (2019), The Next Thing You Eat (2021), and Dinner Time Live with David Chang (2024–present).[10]

Early life and education

[edit]

Chang was born in Arlington, Virginia to Woo Chung Hi "Sherri", born in Kaesong, and Chang Jin Pil, later Joseph P. Chang, born in Pyongyang.[1] Chang's parents emigrated from Korea as adults in the 1960s.[11][12][4] Chang grew up in Vienna, Virginia, with two older brothers and one sister. As a child, Chang was a competitive golfer who participated in a number of junior tournaments.[13] Chang attended Georgetown Preparatory School and then Trinity College, where he majored in religious studies.[11] After graduating from college, Chang pursued a variety of jobs, including teaching English in Japan, bussing tables, and holding finance positions in New York City.[14]

Culinary training and career

[edit]
Pork ramen dish from Momofuku Noodle Bar
Momofuku pork buns, the restaurant group's signature dish

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 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".[14][15]

In 2004, Chang opened his first restaurant, Momofuku Noodle Bar in the East Village.[16] Chang's website states momofuku means "lucky peach",[17] but the restaurant also shares a name with Momofuku Ando[18]—the inventor of instant noodles.[19]

In August 2006, Chang's second restaurant, Momofuku Ssäm Bar, opened a few blocks away.[20][21] The Infatuation rated it a high 8.4/10, calling the menu "inventive, exciting, and different."[22] In March 2008, Chang opened Momofuku Ko, a 12-seat restaurant that takes reservations ten[23] days in advance, online only, on a first-come-first-served basis.[24] Later that year, Chang expanded Momofuku Ssäm Bar into an adjacent space with his colleague Christina Tosi, whom he had hired to run Momofuku's pastry program. They named the new space Momofuku Milk Bar, serving soft serve, along with cookies, pies, cakes and other treats, many of these inspired by foods Tosi had as a child.[25][26]

In May 2009, it was reported that Momofuku Milk Bar's Crack Pie, Cereal Milk, and Compost Cookies were in the process of being trademarked.[27] 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.[28]

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 Pyrmont, New South Wales. 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."[29][30] The restaurant was awarded three hats from the Sydney Morning Herald Good Food Guide in its first year and was named Best New Restaurant.[31]

In March 2011, Chang announced that he would be bringing Momofuku to Toronto, and opened it in late 2012. The restaurant is located in a three-story glass cube in the heart of downtown Toronto. Momofuku Toronto is made up of three restaurants, Noodle Bar, Daishō and Shōtō, as well as a bar, Nikai.[32][33] Daishō and Shōtō closed in late 2017,[34] and the space was refurbished. A new Momofuku restaurant, Kojin, opened in the space in 2018.[35]

Chang launched Fuku, a chain of fast food restaurants specializing in fried chicken sandwiches, in June 2015.[36] In 2016, Chang launched his first digital-only restaurant, which offers a menu only for delivery in Midtown East and takes orders taken via an app named Ando.[37] Later in 2016, Chang participated in a project hosted by a Silicon Valley startup named Impossible Foods. He prepared food that was later added on the menu of one of his restaurants, Momofuku Nishi, as a partnership between Impossible Foods and David Chang.[38]

In July 2017, Chang announced the opening of his first West Coast restaurant in Los Angeles. The restaurant, Majordomo, opened in January 2018.[39][40] In May 2017, Chang announced the opening of a new restaurant at the Hudson Yards development in New York.[41] In June 2018, Má Pêche closed after operating for 8 years.[42]

On December 30, 2019, Chang opened the 250-seat Majordomo Meat & Fish restaurant in The Palazzo tower of The Venetian Las Vegas.[43] In March 2020, in response to the COVID-19 pandemic, Momofuku restaurant group made the decision to temporarily close its restaurants.[44] Later that year, they decided to consolidate some restaurants, and permanently close Momofuku Nishi in Manhattan's Chelsea neighborhood, and Momofuku CCDC in Washington, D.C.[45] In 2021 they also closed Momofuku Seiōbo in Sydney.[46] Chang's Majordomo and Moon Palace closed at Palazzo on June 6, 2022.[47] Momofuku Ssäm Bar closed September 30, 2023.[48] Chang's two-Michelin starred restaurant Momofuku Ko, located in New York, New York, closed on November 4, 2023.[49]

Media career

[edit]

Television

[edit]

In 2010, he appeared in the fifth episode 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.[50] 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 2016, he guest starred as himself in the IFC series Documentary Now! episode "Juan Likes Rice & Chicken", a parody of Jiro Dreams of Sushi.[51] In 2018, Chang created, produced, and starred in a Netflix original series, Ugly Delicious.[52] Chang also appeared in another Netflix series The Chef Show, produced by his friends Roy Choi and Jon Favreau. In 2019, he produced a Netflix original titled "Breakfast, Lunch & Dinner" with guest stars including Seth Rogen and Kate McKinnon. He hosted the documentary film series The Next Thing You Eat.[53] On November 29, 2020, he became the first celebrity to win the $1,000,000 top prize for his charity, Southern Smoke Foundation, and the fourteenth overall million dollar winner on Who Wants to Be a Millionaire. David Chang appeared as a fictionalized version of himself in the Apple TV+ original series Loot.[54] In 2024, David Chang began hosting another Netflix original, a live late night talk show titled "Dinner Time Live with David Chang."[55]

Writing

[edit]

In summer 2011, Chang released the first issue of his Lucky Peach food magazine, a quarterly publication created with Peter Meehan and published by McSweeney's.[56] The theme of Issue 1 was Ramen.[57] 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 New York Times bestsellers list.[58] Contributors to Issue 2 include 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.[59] Each subsequent issue continued to focus on a particular theme.

Lucky Peach discontinued after 25 issues in 2017.[8][60][9]

Selected filmography

[edit]
Year Title Role Notes
2009 – 2012 Late Night with Jimmy Fallon Himself 5 Episodes
2009 – 2012 Anthony Bourdain: No Reservations Himself 2 Episodes
2010 Late Show with David Letterman Himself Episode: "Demi Moore/Chef David Chang/Justin Nozuka"
2010 – 2011 MasterChef Australia Guest chef 3 Episodes
2012 The Mind of a Chef Himself 16 Episodes
2013 Masterchef Australia: The Professionals Guest chef Episode: "Grand Finale"
2013 Top Chef Guest judge 2 Episodes
2014 Top Chef Canada Guest judge Episode: "The World According to Chang"
2014–2024 The Tonight Show Starring Jimmy Fallon Himself 3 Episodes
2018 – 2020 Ugly Delicious Host Netflix; 12 Episodes
2018 – 2024 Jimmy Kimmel Live! Himself 3 Episodes
2019 The Chef Show Himself 2 Episodes
2019 Breakfast, Lunch & Dinner Host Netflix; 4 Episodes
2020 – 2024 Who Wants to Be a Millionaire Himself 3 Episodes
2021 Roadrunner: A Film About Anthony Bourdain Himself
2021 The Kelly Clarkson Show Himself 2 Episodes
2021 The Next Thing You Eat Host Hulu; 6 Episodes
2021 – 2023 The Drew Barrymore Show Himself 3 Episodes
2024 Good Morning America Himself Episode: "Calista Flockhart/Jamie Oliver/Chrissy Teigen/David Chang/Jackie Evancho"
2024 – present Dinner Time Live with David Chang Host Netflix; 37 Episodes
2024 Celebrity Family Feud Guest Episode: "Chrissy Teigen & John Legend vs. David Chang and Deadliest Catch vs Star Trek Universe"

Public image

[edit]

Epicurious described Chang as having a "bad-boy attitude" for having no reservations or vegetarian options.[61] 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."[62]

Chang serves on the Food Council at City Harvest and the Culinary Council at Food Bank for New York City, two hunger-relief organizations.[63] He is also a member of the board of trustees at MOFAD, the Museum of Food and Drink in New York City.[64]

Controversy

[edit]

In 2024, Chang's company, Momofuku, drew criticism after sending cease and desist notices over the use of their trademark "chili crunch".[65] In a statement to the Los Angeles Times, Momofuku argued that the trademark was not intended to stifle any competition surrounding the sauces, stating that "When we created our product, we wanted a name we could own and intentionally picked 'Chili Crunch' to further differentiate it from the broader chili crisp category."[66]

On April 12, 2024, Chang issued a public apology regarding the issue on his podcast, The Dave Chang Show, stating that Momofuku had not intended to upset with their legal actions, and noted that Momofuku would no longer attempt to enforce the trademark.[67]

Restaurants

[edit]

Chang's current restaurants include Bāng Bar in New York[68] and Cosmopolitan of Las Vegas[69], as well as several Fuku restaurants in various stadiums and arenas around the country, for exampe at Allegiant Stadium in Las Vegas.[70] There is a Bar Kabawa in East Village New York City, a Majordōmo in Los Angeles,[71], and Momofuku Noodle Bars in East Village, Manhattan,[72], Uptown New York City, and Cosmopolitan of Las Vegas.

Prior restaurants include a number of Fuku restaurants in New York[73] and Delaware, a Kāwi[74] and Má Pêche in New York, various Momofuku restaurants in the United States, Canada, and Australia, and Moon Palace and Majordōmo Meat & Fish in Las Vegas. Previous restaurants in Toronto include Shōtō, Daisho, Nikai, and Kōjin.

Future restaurants include Peach Palace at John F. Kennedy International Airport[75] and Super Peach at Century City in Los Angeles.[76]

Awards

[edit]

James Beard Foundation Awards

  • 2007 James Beard Rising Star Chef of the Year
  • 2008 James Beard Best Chef New York City for Momofuku Ssäm Bar
  • 2009 James Beard Best New Restaurant for Momofuku Ko
  • 2013 James Beard Outstanding Chef
  • 2014 James Beard Foundation Who's Who in Food and Beverage in America

Other awards

Publications

[edit]
  • David Chang; Peter Meehan (October 27, 2009). Momofuku. Clarkson N Potter Publishers. ISBN 978-0-307-45195-8.
  • David Chang; Chris Ying, eds. (July 12, 2011). Lucky Peach. ISBN 9781936365463.
  • David Chang; Gabe Ulla (2020-09-08). Eat a Peach.[78]
  • David Chang; Priya Krishna (October 26, 2021). Cooking at Home or, How I Learned to Stop Worrying About Recipes (And Love My Microwave): A Cookbook. Clarkson N Potter Publishers/Ten Speed. ISBN 9781524759254.

References

[edit]
[edit]
Revisions and contributorsEdit on WikipediaRead on Wikipedia

David Chang

View on Grokipedia
from Grokipedia
David Chang (born August 5, 1977) is an American chef, restaurateur, author, podcaster, and television personality best known as the founder of the Momofuku restaurant group, which pioneered innovative modern Asian-American cuisine through humble ingredients like ramen and pork buns. Born in Vienna, Virginia, to Korean immigrant parents, Chang grew up in a suburban Washington, D.C., household as the youngest of four siblings; his father ran a golf supplies business and delis, while his mother managed home life. A former junior golf champion who quit the sport at age 13, Chang struggled academically and initially pursued studies in religion at Trinity College in Hartford, Connecticut, graduating in 2000 after writing a thesis on Henry David Thoreau. He trained briefly at the French Culinary Institute that same year before working line shifts at New York restaurants like Mercer Kitchen, Craft, and Café Boulud, and apprenticing at a soba noodle shop in Japan. In 2004, with a $200,000 loan from his father, Chang opened Momofuku Noodle Bar in a tiny East Village storefront in New York City, initially operating it with just one other cook and focusing on simple, high-quality ramen that quickly gained a cult following. The restaurant's success led to rapid expansion, including Momofuku Ssäm Bar in 2006, the fine-dining Momofuku Ko (which earned two Michelin stars in 2009) in 2008, and the spin-off Milk Bar bakery under Christina Tosi in 2008; by 2018, Momofuku encompassed over a dozen locations across New York, Washington, D.C., Toronto, Sydney, and Las Vegas. The group faced setbacks during the COVID-19 pandemic, closing several outposts like those in Sydney and D.C. between 2020 and 2021, but rebounded with consolidations and new ventures, including the 2025 openings of Bar Kabawa and Kabawa in New York City's East Village. Chang's influence extends beyond restaurants; he is a five-time James Beard Award winner, including Rising Star Chef of the Year in 2007, Best Chef: in 2008, and Outstanding Chef in 2013 (shared with Paul Kahan). Named one of Time magazine's 100 Most Influential People in 2010, he has authored best-selling books like Momofuku (2009) and the memoir (2020), which candidly addresses his struggles with and . In media, Chang hosted Netflix series such as (2018) and Breakfast, Lunch & Dinner (2019), co-hosts the Recipe Club, and contributes to outlets like . Since 2020, Momofuku has expanded into consumer products like sauces and , generating $67.5 million in revenue in 2024—surpassing its restaurant earnings—and available at retailers like Whole Foods and Target.

Early Life

Family Background and Childhood

David Chang was born on August 5, 1977, in , to Korean immigrant parents who had arrived in the United States during the 1960s seeking better opportunities following the . His father immigrated first in 1963, starting as a dishwasher in , while his mother joined him later in the decade; both originated from northern regions, with his father born in and his mother in near the 38th parallel. The family, including Chang and his three siblings—two older brothers and one sister—later relocated to , where they settled into a middle-class Korean-American household shaped by their parents' emphasis on cultural preservation amid assimilation pressures. Chang's early years were marked by immersion in Korean culinary traditions through daily family meals prepared at home, featuring dishes like , soup, and stews that filled the kitchen with pungent aromas distinct from those in his predominantly peers' homes. His father, an amateur cook who owned a golf supply business, played a key role in these routines, often preparing traditional recipes and taking young Chang to local Korean noodle shops, which sparked a subconscious fondness for bold flavors despite the boy's initial shame over the smells and his packed lunches that drew mockery at school. This exposure instilled a deep, if conflicted, connection to his heritage, contrasting with the and resourcefulness of his immigrant —such as his grandmother reusing water in unconventional ways—that further highlighted their "otherness" in suburban . As a child, Chang channeled his energy into sports, excelling as a competitive junior golfer under his father's influence, traveling across the South for tournaments before burning out around age 13 due to the sport's intensity and cultural niche for a Korean-American kid. He later tried wrestling in high school but quit after an injury sidelined a teammate during practice, reflecting his broader disinterest in pursuits like cooking, which he viewed as tied to his embarrassing immigrant roots rather than a viable career. Instead, Chang sought to blend into white American norms, harboring resentment toward his parents for not providing a more "normal" upbringing free from cultural stigma. Chang attended the rigorous in , where academic pressures exacerbated his personal challenges, including poor performance and the onset of depressive symptoms that would later be diagnosed as . These early struggles with dark thoughts and feelings of inadequacy persisted, fueled by a sense of isolation in a high-achieving environment that clashed with his family's modest expectations and his own internal turmoil.

Education and Early Influences

David Chang attended Trinity College in Hartford, Connecticut, from 1995 to 1999, where he majored in and earned a upon graduation. He wrote his senior thesis on the works of . Although he completed his degree, Chang later reflected that his time at the liberal arts institution was marked by distraction, particularly from his longstanding passion for , which he had pursued competitively as a youth and which his father had encouraged through ownership of a golf supply store. This focus contributed to what Chang described as squandering the educational opportunities afforded by the college, as his academic engagement waned amid personal struggles and a lack of clear direction. Following graduation, Chang took on several non-culinary jobs, including a brief stint in where he handled desk work and paperwork, which left him deeply dissatisfied and prompted him to seek alternative paths. He also engaged in golf-related activities reflective of his earlier interests, though these did not provide lasting fulfillment. These experiences highlighted his growing disconnection from traditional trajectories, setting the stage for exploration beyond his initial academic and professional choices. A pivotal shift occurred when Chang began working as a waiter and busboy at a sushi restaurant in , an entry-level role that ignited his fascination with professional kitchens and the precision of culinary preparation. This exposure to the intensity and creativity of restaurant operations marked his initial spark in the culinary world, contrasting sharply with his prior aimless endeavors. Inspired by this newfound interest, Chang enrolled at the French Culinary Institute (now the ) in , completing the intensive program in 2001 and gaining foundational skills in classical French techniques. During the preceding years, he undertook early travels that broadened his worldview, including a period teaching English in —where he also apprenticed at a soba noodle shop—and time living in , where he encountered diverse global cuisines that subtly shaped his evolving palate. His family's Korean heritage provided a quiet, enduring undercurrent to these influences, fostering an appreciation for bold, fermented flavors amid his broader explorations.

Culinary Career

Initial Training and Professional Beginnings

After graduating from Trinity College with a degree in , David Chang enrolled in the French Culinary Institute (now the Institute of Culinary Education) in New York City, completing the program in six months while working the dinner shift as a cook at Mercer Kitchen. During this time, his exposure to professional kitchens deepened his interest in cooking, though he later described the formal training as limited in practical application. Following his studies, Chang transitioned to , where he began with phone duties before advancing to line cook under chef , gaining experience in a high-volume, ingredient-focused environment. In 2001, Chang joined Café Boulud on the , working under executive chef Andrew Carmellini at Daniel Boulud's acclaimed French restaurant, where he handled demanding 15-hour shifts six or seven days a week. The intense pace and precision required in this fine-dining setting honed his technical skills but also contributed to significant physical and , including burnout where his hands trembled while saucing plates. These challenges at Café Boulud, compounded by family health issues like his mother's cancer diagnosis, led Chang to quit and seek a deeper understanding of , which had become an obsession. In 2002, he traveled to for a brief at a local arranged through family connections with Reverend Paul Hwang, who provided him lodging in a . Unhappy with the shop's quality, he soon left but continued learning by eating at various ramen establishments across the city and apprenticing briefly at a noodle shop, immersing himself in Japanese culinary culture despite limited funds. Upon returning to New York around 2003, ongoing personal hardships and dissatisfaction with high-end restaurant rigidity ultimately prompted him to pursue his own venture focused on simpler, ramen-centric fare, borrowing initial funds from his father to get started.

Founding and Growth of Momofuku

David Chang opened Momofuku Noodle Bar, his first restaurant, in New York City's East Village in August 2004, in a modest 27-seat space at 171 First Avenue. The initial menu centered on simple yet innovative dishes, such as pork-based with and poached eggs, alongside steamed pork buns and early ssäm offerings like pork shoulder wraps, blending Korean influences with American casual dining. The restaurant quickly gained popularity for its bold flavors and unpretentious vibe, leading to rapid expansion within . In August 2006, Chang launched Momofuku Ssäm Bar nearby at 207 Second Avenue, shifting focus to ssäm-style dishes including the now-iconic bo ssäm—a slow-roasted pork shoulder served with oysters, , and accompaniments for communal wrapping. This venue introduced early innovations like the use of unconventional ingredients, such as dashi-infused soy vinaigrettes in dressings and marinades, which highlighted Chang's fusion of Asian techniques with global elements. Success continued with the opening of Momofuku Ko in March 2008 at 8 Extra Place, a counter-seating fine-dining spot offering tasting menus that elevated Momofuku's reputation for creative, ingredient-driven cuisine. During these formative years, Chang collaborated closely with writer and photographer Peter Meehan, who contributed to menu development and co-authored the 2009 Momofuku cookbook, capturing the brand's ethos and recipes. Their partnership exemplified the business model's evolution from a solo venture to one involving key collaborators. Personal challenges marked the early operations, including Chang's battles with depression amid financial pressures and operational demands. By the early 2010s, Momofuku expanded internationally, beginning with Seiōbo in Sydney's The Star complex in October 2011, followed by a outpost in 2012 that introduced Canadian diners to the brand's tasting menus and bar offerings. These moves reflected a growing emphasizing high-end, experiential dining while maintaining core elements like and buns across locations.

Innovations and Business Evolution

David Chang's culinary innovations at Momofuku emphasized bold fusions of Asian and American flavors, reimagining traditional dishes through techniques like slow-roasting and pickling to create accessible yet sophisticated fare. Signature items such as the pork bun, featuring steamed buns filled with succulent , , pickled cucumbers, and , became an instant emblem of this approach when introduced at Momofuku Noodle Bar in 2004; inspired by Taiwanese gua bao but adapted with American diner influences, it exemplified Chang's philosophy of umami-driven . Later innovations extended this to roasted meats, such as pork shoulders in bo ssäm sharing plates that highlighted crispy skins and tender interiors, blending elements with Western roasting methods. These elements not only defined Momofuku's early success but also laid the groundwork for broader brand experimentation. The evolution of Momofuku's reflected Chang's adaptability, shifting from fine-dining exclusivity toward scalable, casual concepts and consumer products. In , Chang launched Fuku, a fast-casual chain centered on a spicy thigh sandwich dusted with and served on potato rolls, aiming to democratize premium amid the growing sandwich wars; by 2017, it expanded to multiple outposts in New York and beyond, prioritizing efficiency and bold seasoning over white-tablecloth service. Similarly, Majordōmo opened in in 2018 as a casual venue focused on family-style rice bowls topped with roasted meats and seasonal , diverging from Momofuku's noodle-centric origins to emphasize vegetable-forward, shareable meals in a relaxed warehouse setting. This pivot toward casual dining broadened the brand's appeal, fostering inclusivity while maintaining innovative flavor profiles. The accelerated Momofuku's diversification into retail and digital spaces from 2020 to 2022, transforming challenges into opportunities for resilience. In response to widespread closures, Chang fast-tracked the launch of Momofuku Goods in fall 2020, introducing pantry staples like Chili Crunch—a crunchy chili oil blending Chinese crisp and Mexican salsa influences with garlic, shallots, and dried chiles—and soy-based sauces, which quickly became bestsellers and generated significant revenue amid dine-in restrictions. Complementing this, the brand pivoted to virtual experiences, including online cooking classes hosted by Chang on platforms like Experiences, where participants learned Momofuku techniques such as pork belly preparation from home kitchens. These adaptations not only sustained operations but also expanded Momofuku's reach to home cooks nationwide. Marking two decades since Momofuku Noodle Bar's debut, the brand's 2024 anniversary celebrations underscored its evolution from a single shop to a multifaceted empire encompassing restaurants, products, and media. Throughout the year, Noodle Bar revived classic dishes like the pork bun and bo ssäm to honor foundational innovations, while reflections from Chang highlighted shifts toward , casual , and global pantry influence. This milestone affirmed Momofuku's enduring impact on Asian-American cuisine, blending tradition with forward-thinking business strategies.

Restaurant Portfolio

Active Establishments

David Chang's Momofuku restaurant group operates several active venues across the as of November 2025, emphasizing innovative Asian-American cuisine through casual and fine-dining formats. These establishments reflect the group's evolution toward accessible, flavor-forward dining while maintaining core influences from Chang's original concepts. Momofuku Noodle Bar remains a , with locations in New York City's East Village (opened in 2004) and Uptown (Hudson Yards). The original East Village spot continues to serve its signature and buns, with menu updates in 2024 introducing new power lunch options and refreshed dishes like chocolate chip cookies. Bāng Bar, launched in 2021, operates in and , specializing in grilled meats with simple, bold preparations such as shoulder and thighs served with housemade sauces. The concept prioritizes counter-service efficiency and high-quality proteins, drawing from traditions. Majordōmo in , opened in 2018, focuses on vegetable-forward dishes alongside meats, featuring shareable plates like charred and family-style mains in a casual setting. It accommodates private events and seasonal collaborations, such as a 2025 dinner with chef H. Woo. Fuku, Chang's fried chicken concept introduced in 2015, has expanded to multiple U.S. cities post-2020, with around 30 concessions locations in arenas like and , plus brick-and-mortar spots in New York, , and a new site in Coral Gables planned for late 2025. In September 2025, Fuku opened its first airport location at International Airport's Terminal 6. The menu centers on spicy chicken sandwiches and tenders, updated in 2025 with a new spicy variant. Kabawa, a fine-dining in New York City's East Village, opened in March 2025 in the former Momofuku Ko space, offering prix-fixe menus with dishes like plantain-based appetizers and seafood mains. Adjacent Bar Kabawa, debuted in February 2025, provides a casual lounge atmosphere with tropical cocktails and . Additional active sites include Momofuku Las Vegas at The Cosmopolitan, featuring a and noodle dishes since 2016, and the newly opened Super Peach in ' Century City mall (October 2025), which blends Korean and California flavors in an all-day casual format.

Closed Venues

David Chang's restaurant group, Momofuku, has closed several venues over the years as part of strategic reevaluations, particularly in response to economic pressures, lease issues, and shifts in business focus following the . These closures have allowed the company to streamline operations and prioritize more viable concepts, such as packaged goods and select core restaurants. Momofuku Ko, the two-Michelin-starred tasting-menu restaurant in New York City's East Village, closed on November 4, 2023, after 15 years of operation. Originally opened in 2008 as a counter-service spot challenging fine-dining conventions with an affordable $85 menu, it relocated in 2014 to a more luxurious space where the tasting menu reached $280. The closure was described as a "pause" in current operations amid Momofuku's ongoing restructuring under CEO Marguerite Zabar Mariscal since 2019, driven by rising operational costs and post-pandemic market shifts, with plans to repurpose the space for a new concept. This marked the end of a flagship that had evolved from revolutionary innovation to a more traditional high-end establishment, impacting Chang's portfolio by reducing fine-dining offerings in New York. Momofuku Ssäm Bar, a pioneering New York known for its bo ssäm and innovative ssäm wraps, shuttered on September 30, 2023, after 17 years. It had relocated from the East Village to the in 2021 due to an expiring lease, where it operated for two years before closing. While no explicit reason was stated in the announcement, the decision aligned with broader portfolio adjustments, leaving Momofuku with fewer sit-down venues in and emphasizing the brand's foundational role in elevating casual Korean-American cuisine. Nishi, an experimental Korean-Italian fusion restaurant in New York City's Chelsea neighborhood, permanently closed in May 2020. Opened in 2016, it featured dishes blending pasta with Korean flavors but faced challenges including high prices, noise complaints, and slim profit margins, leading to a 2017 renovation to adopt a more Italian-focused menu with booth seating. The closure, announced alongside other changes during the early shutdowns, stemmed from unsuccessful landlord negotiations and the pandemic's economic strain, preventing a reopening and signaling a retreat from riskier fusion concepts in Chang's empire. Momofuku CCDC, a cocktail bar and small-plates venue in Washington, D.C.'s CityCenterDC, also closed permanently in May 2020 after five years. Launched in 2015 as a flexible space offering rotating Momofuku dishes like ramen and bao alongside drinks, it had built a local following despite the challenges of operating outside New York. The decision was influenced by inflexible lease terms from the landlord during the pandemic, even though the restaurant was profitable pre-closure, exacerbating shutdown impacts and prompting a resource reallocation away from international outposts. Internationally, Seiōbo in , , closed on June 26, 2021, after nearly a decade at The Star casino complex. Opened in 2011 as Chang's first outpost outside , it evolved under chef Paul Carmichael from 2015 to showcase Caribbean-inspired tasting menus, earning two hats from for its innovative approach. The closure coincided with lease renewal and a post-pandemic reassessment of global expansion, allowing the team to conclude operations on a strong note without financial distress, while staff transitioned to other casino roles. This move reflected a broader scaling back of overseas commitments to focus on core markets.

Planned Developments

As of late 2025, Momofuku's planned developments emphasize casual, accessible dining experiences that incorporate the group's signature flavors while adapting to high-traffic environments. A key upcoming project is Peach Palace by Momofuku, set to open in late 2025 at Terminal 8 of in New York. This casual dining outlet will feature Asian-American cuisine and drinks, drawing on Momofuku staples such as chili crunch and noodle dishes to cater to travelers. Complementing this airport venture, Super Peach by Momofuku represents a hybrid grocery and dining concept planned for 2025–2026, with its location at having debuted in October 2025. The 200-seat venue blends all-day casual fare—like lobster noodles, , and beef—with retail elements inspired by Momofuku's pantry innovations, aiming to merge restaurant service with grab-and-go options in a mall setting. These initiatives build on the success of Momofuku Goods, the group's consumer-packaged goods line, which achieved $67 million in revenue in 2024 and secured $26.7 million in funding in June 2025 to expand distribution and product development. New sites like Peach Palace and Super Peach are positioned to incorporate these retail products, enhancing on-site sales of items such as seasoned noodles and sauces alongside dining. Following a wave of restaurant closures over the past two years, Momofuku's expansion strategy reflects a more measured approach, prioritizing versatile formats over large-scale sit-down operations.

Media Career

Television and Streaming Appearances

David Chang entered television as the host of the first season of The Mind of a Chef, which aired on from November 2012 to January 2013. Executive produced by , the 16-episode series delved into Chang's creative process, featuring his travels to and , reflections on ingredients like and noodles, and demonstrations of techniques central to his cuisine. In 2018, Chang created, executive produced, and hosted for , a documentary series that premiered on February 23 and explored global food cultures through themes of identity, , and authenticity. The show ran for two seasons, with the second premiering on March 6, 2020; episodes covered topics like , , and seafood, blending culinary adventures with social commentary and featuring guests such as comedian . In 2019, Chang hosted Breakfast, Lunch & Dinner on , a five-episode series that premiered on October 11. The show followed Chang and celebrity guests including , , and as they explored food cultures through themed meals in cities such as , , , , and , combining travel, dining, and conversations on identity and cuisine. Chang has appeared as a guest on various programs, including multiple segments on The Late Show with . During his May 3, 2018, visit, he promoted while sharing his unexpected fondness for chain restaurant items like pizza, highlighting his approachable stance on everyday eating. He returned on March 4, 2020, to discuss the second season, and again on October 12, 2021, to talk about innovations in lab-grown meat and his family life. Earlier in his media career, Chang guested on in the September 21, 2009, episode "Outer Boroughs," where he joined host Bourdain to navigate New York City's ethnic enclaves, sampling dishes from to Dominican food in a tour of immigrant-driven culinary scenes. In January 2024, Chang debuted on , a live interactive cooking series in which he prepares multi-course meals for celebrity guests like and amid real-time banter and viewer engagement. The unscripted format emphasizes mishaps and culinary insights; season 1 aired weekly from January 23, followed by season 2 starting October 8, 2024, and season 3 premiering August 19, 2025, establishing it as an ongoing staple of 's food programming.

Writing and Print Media

In 2011, David Chang co-founded the quarterly food magazine Lucky Peach alongside writers Peter Meehan and Chris Ying, serving as its publisher and contributing editorial vision. The publication focused on food culture through irreverent essays, , interviews, and recipes, emphasizing creative over traditional culinary instruction. It produced 24 issues over six years, concluding with a double finale issue in 2017 that celebrated its run with curated highlights. Throughout the 2000s and 2010s, Chang contributed articles and columns to prominent publications, including GQ, where he explored industry challenges and innovations. For instance, in a 2016 piece, he warned of an impending "restaurant apocalypse" driven by economic pressures and overexpansion, drawing from his experiences scaling Momofuku. He also penned essays for GQ on global food trends, such as the rise of food courts as accessible hubs for diverse cuisines in 2015. His work extended to New York magazine's network, including , with opinionated takes on culinary evolution and restaurant dynamics during that era. Chang developed recipes and provided contributions for outlets like , featuring Momofuku-inspired dishes such as spicy mint and variations that blended Korean and American flavors. In the mid-2000s, he shared early insights via blog posts on the Momofuku website, discussing techniques like preparation and the philosophy behind casual dining innovations. Prior to 2012, Chang collaborated closely with writer Peter Meehan on print projects, including recipe development and narrative elements that informed his early cookbooks, emphasizing accessible yet technique-driven approaches to Asian-American fusion. Following Lucky Peach's closure, Chang continued freelance writing on industry trends in the 2020s, contributing to platforms like Eater with reflections on restaurant labor, mental health, and post-pandemic recovery, often co-authored to amplify voices from the culinary world. These pieces echoed broader themes in food media, prioritizing authenticity over perfection in a changing sector.

Podcasts and Digital Content

David Chang has hosted The Dave Chang Show since 2018, a produced by The Ringer that features interviews with chefs, celebrities, and industry figures discussing food culture, personal inspirations, failures, and successes. By November 2025, the series has surpassed 600 episodes, often co-hosted by Chris Ying and including guests who crossover from Chang's television appearances, such as actors from culinary-themed shows. In 2020, Chang co-launched Recipe Club under his Majordomo Media banner, a weekly where he and host Chris Ying, along with rotating guests, debate and refine recipes from various sources to determine optimal cooking methods for everyday dishes. The show, which promotes Majordōmo's culinary projects, has produced over 110 episodes by 2025, emphasizing casual, collaborative experimentation tied to Chang's restaurant innovations. Chang maintains a significant social media presence on under the handle @davidchang, where he shares behind-the-scenes glimpses of his restaurant operations, cooking techniques, and personal insights, amassing over 2 million followers as of 2025. From 2023 to 2025, Chang expanded his digital content through collaborations, including tie-ins with 's Dinner Time Live with David Chang, a live cooking series where he prepares meals for celebrity guests, and demos on The Dave Chang Show channel featuring real-time recipe executions like preparation. Following the 2020 release of his memoir , which candidly addressed his struggles with depression and , Chang's podcasts evolved to incorporate more discussions on , including personal reflections on , stigma in the culinary world, and resilience, as seen in revisited episodes of The Dave Chang Show.

Recognition and Legacy

Awards and Accolades

David Chang has received numerous accolades recognizing his innovative contributions to modern cuisine and his influence on the restaurant industry. In 2007, he was awarded the James Beard Foundation's Rising Star Chef of the Year, honoring his early work at Momofuku Noodle Bar as a promising talent redefining casual dining. This was followed in 2008 by the Best Chef: award for his leadership at Momofuku Ssäm Bar, acknowledging his mastery of bold, ingredient-driven flavors. In 2009, Momofuku Ko earned the James Beard Best New Restaurant award, cementing Chang's reputation for creating immersive, high-end experiences that blend Asian techniques with contemporary American sensibilities. Chang's overall body of work led to the prestigious Outstanding Chef award in 2013 (shared with Paul Kahan), a testament to his sustained impact across multiple venues. In 2014, he was inducted into the James Beard Foundation's Who's Who of Food & Beverage in America, recognizing his lifetime contributions to the culinary world. Beyond culinary honors, Chang's restaurants have consistently ranked highly in industry surveys. Momofuku Ko was named Best Newcomer in the 2009 Survey, reflecting strong diner approval for its creativity and execution during the 2000s and 2010s, with several Momofuku locations frequently appearing in top categories for food quality and popularity. In 2009, Momofuku Ko also received two Michelin stars from the , which it retained annually through 2023, signifying exceptional consistency and excellence in . Chang's broader influence earned him a spot on Time magazine's 2010 list of the 100 Most Influential People, praised for revolutionizing American perceptions of Asian-inspired cuisine and elevating to status. In media, his series received a Primetime Emmy nomination in 2020 for Outstanding Hosted Series or Special, highlighting his ability to explore food culture through thoughtful, narrative-driven storytelling. Additionally, Chang was named a Best New Chef in 2006, an early recognition of his potential to shape the culinary landscape.

Public Persona

David Chang has cultivated a public image as a candid and irreverent figure in the culinary world, often referred to as a "bad-boy" since the mid- for his outspoken style in interviews and his unapologetic approach to restaurant operations, such as eschewing reservations and vegetarian options at early Momofuku venues. This persona, marked by raw honesty about his struggles and industry critiques, helped him transcend the archetype of the edgy generation while building a loyal following. His irreverence extended to public feuds and bold statements, positioning him as a disruptive voice in during the and . Post-2020, Chang has emerged as a prominent for Asian American representation in , emphasizing respectful homage to cultural origins and challenging in media and retail, as seen in his critiques of segregated "ethnic" aisles in grocery stores. Concurrently, he has openly discussed his experiences with depression and , using his 2020 memoir and subsequent interviews to raise awareness about in the high-pressure restaurant industry, encouraging others to seek help and destigmatize vulnerability. This advocacy has positioned him as a leader in promoting emotional well-being among chefs and hospitality workers, particularly amid the stresses amplified by the . Chang's charitable efforts gained prominence during the crisis, including a $1 million donation in 2020 from his Who Wants to Be a Millionaire? winnings to the Southern Smoke Foundation, supporting food and beverage workers through grants for essentials like housing and medical needs. Through Momofuku, he established the Bluetape Fund to provide financial aid, healthcare, and counseling to laid-off employees, reflecting broader support for the sector hit hard by shutdowns. His work has also extended to Asian American communities, aligning with initiatives addressing pandemic-related food insecurity and discrimination faced by AAPI groups, though specific Momofuku contributions to food banks remain tied to employee relief efforts. Chang's influence on modern American dining is profound, particularly in popularizing as a high-end dish through Momofuku Noodle Bar's 2004 debut, which sparked a national craze for customizable, umami-rich bowls and elevated noodle culture from to staple. Similarly, his ssäm offerings at Momofuku Ssäm Bar introduced interactive, wrap-style Korean-inspired dishes to mainstream audiences, inspiring a wave of casual, shareable formats in U.S. restaurants and redefining Asian fusion as innovative rather than imitative. These contributions have shaped trends toward bold flavors and accessible Asian influences in contemporary cuisine. As of 2025, Chang's is estimated at $20 million, largely derived from Momofuku's expansion into over a dozen restaurants, packaged goods like chili crunch sold at major retailers, and media ventures that have scaled his brand globally.

Controversies

In 2017, the closure of Lucky Peach magazine, co-founded by Chang and Peter Meehan, was attributed to amplified creative differences among partners as the publication grew, marking the end of their professional collaboration after years of a tense . Chang later described their relationship as having fallen out shortly after the magazine's 2011 debut issue, citing personal and directional clashes that strained their joint ventures. In early 2021, a former Momofuku employee published an detailing a rage-fueled and toxic work environment under Chang's leadership, including and high-pressure conditions that contributed to staff burnout during the early years of the restaurant group. Chang responded by acknowledging his past behavior in public statements and his 2020 memoir , where he expressed regret for fostering such dynamics, though no formal was filed and the matter did not proceed to . Momofuku's 2023 attempt to "chili crunch" for its popular product sparked significant backlash in April 2024, after the company sent cease-and-desist letters to smaller Asian-owned businesses using similar terminology for their condiments, prompting accusations of and cultural gatekeeping. Critics argued the term was a longstanding descriptor in Asian cuisines, not proprietary, leading to widespread calls for boycotts on . On April 12, 2024, Chang issued a public apology on The Dave Chang Show podcast, admitting the enforcement was a mistake driven by legal overreach, and Momofuku subsequently announced it would no longer pursue the against competitors. Since the 2010s, Chang's fusion-style dishes at Momofuku—blending Asian ingredients and techniques with Western elements like pork buns and variations—have faced ongoing criticisms for cultural appropriation, with detractors claiming they commodify and simplify immigrant culinary traditions without sufficient context or credit to their origins. These debates intensified in media discussions around his series , where episodes on topics like were accused of dismissing traditional practices in favor of innovative but insensitive reinterpretations. Chang has countered by embracing the "fusion" label and advocating for honoring source cultures, though the discourse remains polarized. The 2023 closures of flagship Momofuku locations, including Ssäm Bar in September and Ko in November, resulted in layoffs affecting dozens of staff amid broader post-pandemic industry challenges like rising costs and labor shortages. Chang addressed the decisions publicly, citing unsustainable operations and a shift toward non-restaurant ventures, while highlighting systemic labor issues in that exacerbated the impacts on employees. These events drew scrutiny for the abruptness of the changes and their effects on workers, underscoring ongoing tensions in the sector.

Publications

Cookbooks

David Chang's cookbooks translate the bold, innovative flavors of his Momofuku restaurants into practical recipes for home cooks, focusing on techniques that make professional-level dishes approachable without requiring specialized equipment. His debut publication, Momofuku (2009), co-authored with Peter Meehan, draws directly from the early menus of his New York restaurants like Noodle Bar, offering over 100 recipes including iconic pork buns, ramen variations, and brined pork shoulder. The book, a New York Times bestseller with more than 200,000 copies in print, interweaves instructional content with insights into Chang's culinary philosophy, emphasizing umami-driven combinations of Asian ingredients and Western methods to elevate everyday cooking. In Momofuku Milk Bar (2011), pastry chef —under Chang's foreword and guidance—presents recipes for the inventive desserts that define the outposts, such as compost cookies, crack pie, and . This volume prioritizes playful, nostalgic sweets reimagined through precise layering and mixing techniques, enabling readers to recreate the bakery's addictive treats at home with pantry staples and clear, step-by-step guidance. Chang co-authored Cooking at Home: Or, How I Learned to Stop Worrying About Recipes (And Love My ) (2021) with Priya Krishna, a New York Times bestseller that emphasizes intuitive cooking, using everyday tools like the and adapting recipes with available ingredients to build confidence in home cooks. The book includes practical guidance on techniques, substitutions, and flavor maximization with minimal effort, reflecting Chang's approach to accessible, flavorful meals. These works highlight Chang's commitment to democratizing his restaurant's fare, adapting complex preparations—like slow-cooked meats and custom sauces—into scalable formats that encourage experimentation while preserving authentic flavors.

Memoirs and Other Works

David Chang's primary non-culinary work is the 2020 memoir Eat a Peach, co-authored with Gabe Ulla and published by Clarkson Potter. The book offers a candid exploration of his struggles with depression and , his Korean-American family dynamics, and the tumultuous highs and lows of building the Momofuku empire, including and . It became a New York Times , praised for its unflinching self-examination of personal and professional failures. Central themes in Eat a Peach include vulnerability in , the complexities of Korean-American identity shaped by immigrant parents' expectations, and sharp critiques of the restaurant industry's toxic culture, such as abusive leadership and relentless pressure. Chang reflects on his own role in perpetuating these issues, drawing from his experiences as a chef and entrepreneur to highlight broader systemic flaws. These narratives are interwoven with humor and introspection, offering insights into and the emotional toll of success. The memoir received critical acclaim for its raw honesty, with reviewers noting its departure from typical celebrity chef autobiographies by prioritizing emotional depth over glamour. The New York Times described it as providing "nourishment and a sense of solidarity," while Eater highlighted its grappling with the "white-hot fury" of Chang's career. Chang has also contributed endorsements to related works, such as praising J. Kenji López-Alt's The Wok: Recipes and Techniques (2022) as "one of the best cookbooks of all time."

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  125. https://www.amazon.com/Wok-New-Essential-Techniques-Recipes/dp/0393541215
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