David Chang

David Chang
David Chang

Chang at the 2010 Time 100 Gala.
Born August 5, 1977 (1977-08-05) (age 34)
Virginia
Cooking style New American
Education Georgetown Prep
Trinity College, Hartford
French Culinary Institute
Official website
Momofuku
Korean name
Hangul 장석호
Revised Romanization Jang Seokho
McCune–Reischauer Chang Sŏkho

David Chang (Korean language: 장석호, Chang Seok-ho) (August 5, 1977 -) is a noted Korean-American chef. He is chef/owner of the Momofuku restaurant group, which includes Momofuku Noodle Bar, Momofuku Ssäm Bar, Má Pêche, Milk Bar and Momofuku Ko in New York City,[1][2] the latter for which he was awarded two Michelin stars in 2009, and Momofuku Seiōbo in Sydney, Australia. Chang attended Georgetown Prep and then Trinity College, where he majored in religious studies. Chang later attended the French Culinary Institute (FCI).

Contents

Career

Pork ramen dish from Momofuku Noodle Bar
Momofuku pork buns, its signature dish

In 2003, Chang opened his first restaurant, Momofuku Noodle Bar in the East Village.[3] Chang's website states momofuku means 'lucky peach' [4] (Japanese: ), but it is likely a reference to Momofuku Ando[5]—the inventor of instant noodles.[6] In August 2006, Chang's second restaurant, Momofuku Ssäm Bar, opened a few blocks away.[7][8] In March 2008, Chang opened Momofuku Ko, a 12 seat restaurant that takes reservations six[9] 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.[10]

In November 2008, Chang expanded Momofuku Ssäm Bar into an adjacent space, which he named Momofuku Bakery & Milk Bar, serving soft serve, along with cookies, pies, cakes and other treats.[11][12] In May 2009 it was reported that Momofuku Bakery & Milk Bar's Crack Pie, Cereal Milk, and Compost Cookies are in the process of being trademarked.[13] In April 2011, 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 New York Times writer Peter Meehan published Momofuku, a highly-anticipated cookbook containing detailed recipes from Chang's restaurants.

In May 2010, Chang opened Ma Peche in midtown Manhattan.[14] There is a location of Milk Bar there as well.

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 has expanded in the second season, as one of the characters, a chef who has moved to New York city, takes a job in his restaurant.[15]

In November 2010, Chang announced the opening of his first restaurant outside the US in Sydney, Australia. He is to open Momofuku Seiōbo 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.'[16] Momofuku Seiōbo opened in late October 2011.[17]

In March 2011, Chang announced that he will bring two new restaurants to Toronto, sometime in early 2012.[18]

Noted for his "bad-boy attitude (no reservations, no vegetarian options)",[19] 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.”[20] He was also listed on the 2010 list of the Time 100 Most Influential People.[21]

Chang has served as a guest judge on Top Chef: All Stars.[22]

In 2011 he was a guest judge on Masterchef Australia.

Publications

  • David Chang and Peter Meehan (2009-10-27). Momofuku. Clarkson N Potter Publishers. ISBN 9780307451958. 
  • David Chang, Chris Ying and Peter Meehan (2011-07-12). Lucky Peach Issue 1: Ramen. McSweeney's Publishing. ISBN 1936365464. 

Restaurants

New York:

  • Momofuku Noodle Bar
  • Momofuku Ssäm Bar
  • Momofuku Ko
  • Má Pêche in Chambers Hotel
  • Momofuku Milk Bar (Midtown)
  • Momofuku Milk Bar (East Village)
  • Momofuku Milk Bar (Williamsburg, Brooklyn)
  • Momofuku Milk Bar (Upper West Side)

Sydney:

  • Momofuku Seiōbo in The Star

Toronto:

  • (2012)

Awards

References

  1. ^ Finn, Robin (2007-05-18). "Rising Star Knows What, Not Who, Is Cooking". The New York Times. http://www.nytimes.com/2007/05/18/nyregion/18lives.html. 
  2. ^ , http://www.momofuku.com/, retrieved 2010-12-30 
  3. ^ Meehan, Peter (2005-04-13). "At a Noodle Bar, the Noodles Play Catch-Up". The New York Times. http://www.nytimes.com/2005/04/13/dining/reviews/13unde.html. 
  4. ^ momofuku > about us
  5. ^ 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).
  6. ^ Thompson, Andrea; The New Yorker (2006-10-16), Tables for Two: Momofuku Ssäm Bar, http://www.newyorker.com/archive/2006/10/16/061016gota_GOAT_tables, retrieved 2008-11-25 
  7. ^ Bruni, Frank (2007-02-21). "More Than Just a Sequel to a Noodle Bar". The New York Times. http://events.nytimes.com/2007/02/21/dining/reviews/21rest.html. 
  8. ^ Bowen, Dana (2006-10-26). "Korean Simplicity Morphs Into Lavishness". The New York Times. http://events.nytimes.com/2006/10/25/dining/reviews/25unde.html. 
  9. ^ New York Times - To Dine at Momofuku Ko, First You Need Nimble Fingers
  10. ^ Spiegel, Brendan. "Race for Reservations Turns New York Eatery Into Net Obsession", Wired.com, July 2, 2008.
  11. ^ Fabricant, Florence (2008-11-18). "Food Stuff - Unusual Pastries from Momofuku Bakery & Milk Bar". The New York Times. http://www.nytimes.com/2008/11/19/dining/19milk.html?ref=dining. 
  12. ^ Bruni, Frank (2008-12-03). "Serious Strides, but Keeping it Cool". The New York Times. http://events.nytimes.com/2008/12/03/dining/reviews/03rest.html. 
  13. ^ Hugh Merwin (May 7, 2009). "Momofuku Milk Bar Moves to Trademark Goods". Gothamist.com. http://gothamist.com/2009/05/07/momofuku_milk_bar_trademarks_goods.php. 
  14. ^ http://ny.eater.com/archives/2010/05/ma_peche_will_open_for_dinner_tonight.php
  15. ^ http://www.imdb.com/name/nm3129350/
  16. ^ Bennett, Sue. "New York's finest chef takes a punt on Sydney". Sydney Morning Herald. Fairfax. http://www.smh.com.au/entertainment/restaurants-and-bars/new-yorks-finest-chef-takes-a-punt-on-sydney-20101112-17r7l.html. Retrieved November 13, 2010. 
  17. ^ http://eater.com/archives/2011/10/24/momofuku-seiobo-opening-this-week-in-sydney.php
  18. ^ Zagat Buzz Blog: David Chang Bringing Momofuku to Toronto After Drunken Weekend, March 10, 2011
  19. ^ Epicurious
  20. ^ Mackay, Jordan (November 26, 2009). "Bay Area Chefs Dodge New York Knives". New York Times. http://www.nytimes.com/2009/11/27/dining/27sfdine.html. 
  21. ^ Reichl, Ruth (April 29, 2010). "David Chang - The 2010 TIME 100". TIME 175 (18): 48. ISSN 0040-781X. http://www.time.com/time/specials/packages/article/0,28804,1984685_1984940_1984944,00.html. Retrieved May 7, 2010. 
  22. ^ http://blogs.sfweekly.com/foodie/2010/12/top_chef_all-stars_week_3_davi.php

Articles

External links


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