David Chang

David Chang

New York

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.

My Venues


  • 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

Where I Go Out

Behind the Scenes

Nothing really authentic 🇰🇷
"Nothing really authentic 🇰🇷 about this...made with all 🇺🇸 so-cal. ingredients. 김치찌개 made with smoked 🐖 and fresh tofu. Possibly part of a new bo ssäm set #uglydelicious"
instagram icon
Hypnotized by Hawaiian Dancing
"Hypnotized by Hawaiian Dancing Bbq at the food bowl"
instagram icon
🍒 🍅 🥗 w/ broken tofu & bing.
"🍒 🍅 🥗 w/ broken tofu & bing. Tomatoes are pretty sweet already"
instagram icon
Masahiko Kodama chef of the
"Masahiko Kodama chef of the great Yakitori Masakichi in Tokyo. There are many amazing yakitori masters in japan. I’m sure people will disagree on what is their favorite and what spot serves the best tori. But on the @uglydelicious episode where I tasted masahiko-san’s work...his food tasted the best to me. (His ramen is outstanding too...he first trained as a ramen chef under one of the best). As promised I ate here again later that week. #🔥 🐔 🔥 🐓 🔥 🍗 🔥"
instagram icon
More behind scene stuff from
"More behind scene stuff from @davidchoe. Local street bakery. Ever since my first visit to Beijing in the mid 90’s I’ve always been fascinated by the fact there was so much bread called bing (bang in Korean). Changed my understanding that asia was only a rice culture. Always felt that bread was of European domain. And how those Chinese leavened breads made its way throughout asia. I think today in Korea you see it in griddled hotteuk. Anyway they sold super tasty hot steamed and griddled bing. It was sad to see so many old ancient hutongs demolished and replaced with new modern hutong streets."
instagram icon

At My Venues