David Chang

David Chang is an Asian American chef and restaurateur who has achieved widespread recognition for his unique take on modern Asian cuisine. Born in 1977 in Vienna, Austria, Chang’s family moved to the United States when he was three years old. Growing up, Chang developed a deep appreciation for food and a passion for the flavors of Asian cuisine. After attaining his A.B. from Trinity College in 2000, Chang pursued a career in cooking, and has since emerged as a leader in the international culinary scene.

Chang first made his mark in the culinary world as the Executive Chef at Café Boulud in New York City. In 2004, he opened his very own restaurant, Momofuku Noodle Bar in Manhattan's East Village. The success of this first endeavor garnered Chang widespread recognition and helped establish him as a leading innovator in the restaurant industry. In 2006, he opened his Central Oyster Bar and Grille, followed shortly by his iconic Momofuku Ko in 2008. These restaurants have become renowned for their inventive Asian flavors and their dynamic presentation.

In 2009, Chang published his first cookbook, “Momofuku: A Cookbook.” This book has earned him accolades from both professional chefs and home cooks alike, giving people around the world the chance to master Chang's unique approach to cooking. In 2010, Chang was awarded the prestigious James Beard Award for Best International Chef. In addition to being edited and written two additional cookbooks, he has been featured on numerous television shows, including a two-season stint on Top Chef Masters. His 2012 cookbook “The Momofuku Cookbook” was nominated for a James Beard Award for Best International Cookbook.

When he isn't in the kitchen, Chang frequently writes and lectures on the subject of Asian cuisine. In fact, in 2010, Chang co-founded the annual MAD Symposium, which brings together chefs, food critics, and food enthusiasts to explore the topics of sustainability, world cuisine, and related matters. Chang's work has been featured in a wide range of publications, including The New York Times, The New Yorker, and The Wall Street Journal. In 2014, Chang was appointed as an adjunct professor at the NYU Stern School of Business.

In the years since he opened his first restaurant, Chang has opened numerous additional locations around the world, including those in Australia and Tokyo. His unique take on American-Asian fusion cuisine has earned him widespread recognition, and he has had a profound influence on the modern food world. As a chef, food writer, author, and lecturer, David Chang has created an invaluable legacy that will no doubt inspire generations of aspiring chefs and food enthusiasts.