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Chef, Momofuku

David Chang: Biography at a Glance

  • Founder of the Momofuku restaurant group, which includes 11 restaurants in New York City, Sydney and Toronto
  • Author of The New York Times best-selling cookbook “Momofuku”
  • Created Lucky Peach magazine
  • Five-time James Beard Award winner
Chef, Momofuku

David Chang is a five-time James Beard Award winner, who has been instrumental in popularizing Modern Asian cuisine through his New York restaurants, Momofuku Noodle Bar, Momofuku Ssam Bar, Momofuku Ko, Momofuku Milk Bar, Ma Peche, Brooker & Dax, as well as Sydney’s Seiobo and Momofuku Toronto. David’s restaurants have earned him a spot of the World’s 50 Best Restaurants for the past four years.

In 2006, Food and Wine magazine named David one of "America’s Best New Chefs." In 2010, TIME magazine noted him on their list of the 100 Most Influential People. After earning the title “Best New Chef in New York City” by the James Beard Foundation in 2008, he was awarded “Outstanding Chef” in 2013 and the "Who's Who in Food & Beverage" award in 2014.

He is the creator of The New York Times best-selling quarterly magazine, Lucky Peach, and the author of the James Beard nominated cookbook, Momofuku. The cookbook, also a New York Times bestseller, features numerous recipes of dishes served in his restaurants. He has appeared on Jimmy Kimmel Live and been featured in The New York Times, New York Magazine, Food & Wine, GQ, The New Yorker, The Wall Street Journal, and Men’s Health.

In 2012, in collaboration with executive producer Anthony Bourdain, David hosted The Mind of a Chef, a sixteen part PBS series combining topics such as travel, cooking, history, and science.

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