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David Chang Biography

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 two Michelin stars, which it has retained each year since. In 2018, Chang created, produced, and starred in a Netflix original series, Ugly Delicious.

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David Chang Quotes

Food, to me, is always about cooking and eating with those you love and care for.

Cooking, Care, Eating, Food, Love

Fine dining teaches you how to cook many different things, and it gives you the basic fundamentals, but these specialty restaurants, theyre not teaching you the broad foundation you need to become a well-rounded cook.

Cook, Fine, Foundation, Gives, Giving, Teaching

I constantly think I'm a fraud, that this success is not warranted or justified.

Constantly, Fraud, Justified, Think, Thinking, Warranted

I'm grasping with how you do something on a large scale with multiple operations and not have quality decrease.

Decrease, Grasping, Multiple, Quality, Scale, Scales

To eat well, I always disagree with critics who say that all restaurants should be fine dining. You can get a Michelin star if you serve the best hamburger in the world.

Dining, Disagree, Eat, Star, Stars, World

You can't go into the chef's office of any serious kitchen and not see a copy of Larousse. A must-have for professional and home cooks alike.

Cooks, Home, Kitchen, Office, Professional, Serious

Rage or fear. . . It oscillates. Rage I need to motivate me to try things that I can't ordinarily do - as I'm a lazy man. Fear - to keep pushing harder so we don't lose what we've accomplished.

Harder, Lazy, Lazy Man, Men, Motivate, Trying

I find that there are a lot of similarities between French and Japanese food. I think they're two countries that have really systemized their cuisine and codified it.

Country, Cuisine, Japanese, Think, Thinking, Two

The livelihood of the restaurant is dependent upon getting the word out. There's so much more competition. You can do an event every week and not cook at all.

Competition, Cook, Dependent, Events, Livelihood, Week

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.

Japan, Nuggets, Roasted, See, Skins

Contemporary ramen is totally different than what most Americans think ramen should be. Ramen is not one thing; there are many, many different types.

Different, Ramen, Thing, Think, Thinking, Types

I look forward to the spring vegetables because the season is so short. Mushrooms, edible foraged herbs, wild leeks, early season asparagus.

Herbs, Mushrooms, Short, Spring, Vegetables

People don't think that bread is part of Asian culture or Asian food culture, but it's quite prevalent in Northern China, and you see it throughout Japan and as you go to Taiwan.

Food Culture, Japan, People, Prevalent, Taiwan, Thinking

Lifes too short to just breeze on by.

Life Too Short, Too Short, Breeze, Short, Lifes

Cooking and gardening involve so many disciplines: math, chemistry, reading, history.

Cooking, Discipline, Gardening, Involve, Math, Reading

We're hoping to succeed; we're okay with failure. We just don't want to land in between.

Land, Okay, Succeed, Want