David Chang at Milk Bar

About David Chang

David Chang is the Chef and Founder of Momofuku. Before opening Noodle Bar in 2004, he worked in the kitchens of Jean-Georges Vongerichten, Daniel Boulud and Tom Colicchio. He has been honored with awards from Food and Wine and Bon Appétit. He was one of the Time 100, a GQ man of the year, and has taken home four James Beard Awards. His cookbook, Momofuku, came out in 2009, and his quarterly print journal, Lucky Peach, came out in 2011.

Accolades

  • Who's Who of Food & Beverage in America
    James Beard Foundation
  • World's 50 Best Restaurants (Momofuku Ssäm Bar)
    San Pellegrino
  • Outstanding Chef
    James Beard Foundation
  • Two Stars (Momofuku Ko)
    Michelin Guide
  • 100 Most Influential People
    TIME Magazine
  • Best Chef: New York City
    James Beard Foundation
  • Chef of the Year
    Bon Appétit
  • The Most Important Restaurants in America (Momofuku)
    Bon Appétit
  • ChefsFeed Winner
    One of the Best Things to Eat in NYC

My Restaurants

Where I Eat

Behind the Scenes

Chef David Chang reviews  at post.venue.name
"Hey @massimobottura: Rolled out pasta, sofritto, Béchamel... just like my nonna used to make. No kimchi this time 😉! Xoxo 😘"
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Chef David Chang reviews  at post.venue.name
"Mille-Feuille Nabe by @graceseo mom - shoplifting this idea!"
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Chef David Chang reviews  at post.venue.name
"Bouche de Noelle @langersdeli. Heaven on earth with a side of #19"
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Chef David Chang reviews  at post.venue.name
"Big thanks to everyone who showed up to support #potluckla last night. In support of @wckitchen @thelakitchen #chefsforcalifornia Could not have done it without the support of @ridingshotgunla team. thanks: @christinatosi @milkbarstore who flew back to LA just to cook w us @adamperrylang for the insane short ribs @aplrestaurant. Too delicious @davidchoe for donating a beautiful watercolor @jonandvinnydelivery @jonshook @animalvinny for the yam purée. so good I ate it out of my hands @baroo_la for the fried rice. Kimchi corn!!! Who knew @cassellshamburgers @chefchristianpage for the assortment of pies @cutbeverlyhills @hilarylou @chefwolfgangpuck jalapeño corn bread & Mac and cheese. I ate a lot of this @felixlosangeles, @evanfunke spaghetti freddi. Perfect food @goodgirldinette hot potato hash with tumeric and dill. Delicious @mvinkla, @mvoltaggio carrots osso bucco. Saved our asses by making enough for everyone @jenisicecream one of my favorites @jitlada_la, @jazz_sing outdid herself made 3 kinda of fried rice @kismetlosangeles, @misssarakramer @shymanson had the spicy carrot slaw. perfect pot luck food @ntmrkt did they version of green bean casserole with lots garlic. Only version I’ve ever liked @osteriamozza @nancysilverton @dahlianarvaez made banana cream slab pie. So good @chefjoseandres for rallying us all to support the communities in need @providencela @cimarustila outdid everyone by making three delicious things of Parker house rolls, Mac and cheese & collard greens. @republiquela @waltermanzke @mlmanzke graced us with pork and beans and tres leches cake! @rusticcanyon @chefjeremyfox I’ve never had a casserole of yams and sauerkraut. I’m certain to steal his idea 💕 @saisonsf, @jskenes drove down from SF to cook braised collard greens with 2-year aged boar ham @sqirlla @prosciuttosnacks made cabbage slaw and rye brownies. Coming straight from airport! @troismec @chefludo Classic potato gratin! @hotelbelair @brandonblackwell2 made Brussels and fried green tomatoes. @majordomola with fried chicken To Marge, Christine & Noelle, Jude, Marc, Richard, David, Ryan, Andrew, Alex, josh, Rebecca you guys made it happen"
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Chef David Chang reviews  at post.venue.name
"In my next life I will be reborn as a Male Holstein 🐄: not so useful for 🥛 but tasty 🥩. This one was pretty pretty good #geneticlottery @majordomola"
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Chef David Chang reviews  at post.venue.name
"light & dark...all the major food groups represented: Non spicy, spicy, fried, and thousand island #uglydelicious"
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From My Menu