David Chang

At 46 years old, David Chang physical status not available right now. We will update David Chang's height, weight, eye color, hair color, build, and measurements.

Chang started attending the French Culinary Institute (FCI)—now known as the International Culinary Center—in New York City in 2000. While he was training, he also worked part-time at Mercer Kitchen in Manhattan and got a job answering phones at Tom Colicchio's Craft restaurant. Chang stayed at Craft for two years and then moved back to Japan to work at a small soba shop, followed by a restaurant in Tokyo's Park Hyatt Hotel. Upon returning to the U.S., Chang worked at Café Boulud, where his idol, Alex Lee, had worked. But Chang soon grew "completely dissatisfied with the whole fine dining scene".

In 2004, Chang opened his first restaurant, Momofuku Noodle Bar in the East Village. Chang's website states momofuku means "lucky peach", but the restaurant also shares a name with Momofuku Ando—the inventor of instant noodles.

In August 2006, Chang's second restaurant, Momofuku Ssäm Bar, opened a few blocks away. The Infatuation rated it a high 8.4/10, calling the menu "inventive, exciting, and different." In March 2008, Chang opened Momofuku Ko, a 12-seat restaurant that takes reservations ten days in advance, online only, on a first-come-first-served basis. Later that year, Chang expanded Momofuku Ssäm Bar into an adjacent space with his colleague Christina Tosi, whom he had hired to run Momofuku's pastry program. They named the new space Momofuku Milk Bar, serving soft serve, along with cookies, pies, cakes and other treats, many of these inspired by foods Tosi had as a child.

In May 2009, it was reported that Momofuku Milk Bar's Crack Pie, Cereal Milk, and Compost Cookies were in the process of being trademarked. In October 2009, Chang and former New York Times food writer Peter Meehan published Momofuku, a highly anticipated cookbook containing detailed recipes from Chang's restaurants. In May 2010, Chang opened Má Pêche in midtown Manhattan.

In November 2010, Chang announced the opening of his first restaurant outside the US in Sydney, Australia. Momofuku Seiōbo opened in October 2011 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." The restaurant was awarded three hats from the Sydney Morning Herald Good Food Guide in its first year and was named Best New Restaurant.

In March 2011, Chang announced that he would be bringing Momofuku to Toronto, and opened it in late 2012. The restaurant is located in a three-story glass cube in the heart of downtown Toronto. Momofuku Toronto is made up of three restaurants, these are Noodle Bar, Daishō and Shōtō; as well as a bar Nikai. Daishō and Shōtō closed in late 2017, and the space was refurbished. A new Momofuku restaurant, Kojin, opened in the space in 2018.

Chang launched Fuku, a chain of fast food restaurants specializing in fried chicken sandwiches, in June 2015. In 2016, Chang launched his first digital-only restaurant, which offers a menu only for delivery in Midtown East and takes orders taken via an app named Ando. Later in 2016, Chang participated in a project hosted by a Silicon Valley startup named Impossible Foods. He prepared food that was later added on the menu of one of his restaurants, Momofuku Nishi, as a partnership between Impossible Foods and David Chang.

In July 2017, Chang announced the opening of his first West Coast restaurant in Los Angeles. The restaurant, Majordomo, opened in January 2018. In May 2017, Chang announced the opening of a new restaurant at the Hudson Yards development in New York. In June 2018, Má Pêche closed after operating for 8 years.

On December 30, 2019, Chang opened the 250-seat Majordomo Meat & Fish restaurant in The Palazzo tower of The Venetian Las Vegas. In March 2020, in response to the COVID-19 pandemic, Momofuku restaurant group made the decision to temporarily close its restaurants. Later that year, they decided to consolidate some restaurants, and permanently close Momofuku Nishi in Manhattan's Chelsea neighborhood, and Momofuku CCDC in Washington, D.C. In 2021 they also closed Momofuku Seiōbo in Sydney. Chang's Majordomo and Moon Palace closed at Palazzo on June 6, 2022.

Media career

In 2010, he appeared in the fifth episode of HBO's Treme alongside fellow chefs Tom Colicchio, Eric Ripert and Wylie Dufresne. His presence on the show was expanded in the second season when one of the characters, a New Orleans chef who has moved to New York City, takes a job in his restaurant. Chang has also served as a guest judge on the reality show Top Chef: All Stars. In 2011, he was a guest judge on MasterChef Australia. Chang hosted the first season of the PBS food series The Mind of a Chef, which was executive produced by Anthony Bourdain and premiered in the fall of 2012. In September 2013, David appeared on a skit on the Deltron 3030 album, Event 2. In 2016, he guest starred as himself in the IFC series Documentary Now! episode "Juan Likes Rice & Chicken", a parody of Jiro Dreams of Sushi. In 2018, Chang created, produced, and starred in a Netflix original series, Ugly Delicious. Chang also appeared in two episodes of the BuzzFeed web series Worth It, and another Netflix series The Chef Show, produced by his friends Roy Choi and Jon Favreau. In 2019, he produced a Netflix original titled "Breakfast, Lunch, and Dinner" with guest stars including Seth Rogen and Kate McKinnon. He also appeared in the Blue's Clues & You! episode "Welcome to Blue's Bistro" in the Mailtime segment. He hosted the documentary film series The Next Thing You Eat.

In summer 2011, David Chang released the first issue of his Lucky Peach food magazine, a quarterly publication created with Peter Meehan and published by McSweeney's. The theme of Issue 1 was Ramen. Contributors included Anthony Bourdain, Wylie Dufresne, Ruth Reichl, and Harold McGee. The theme of Issue 2 is The Sweet Spot, and Issue 2 reached #3 on the New York Times bestsellers list. Contributors to Issue 2 include Anthony Bourdain, Harold McGee, Momofuku Milk Bar's Christina Tosi, Daniel Patterson and Russell Chatham. Issue 3: Chefs and Cooks, was released on March 13 and was also a New York Times bestseller. Each subsequent issue continued to focus on a particular theme.

Lucky Peach discontinued after 25 issues in 2017.

He has his own show on the Ringer podcast network (The Dave Chang Show). He also is a host on a spin off called The Recipe Club with guest host Chris Ying.

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