DAVID CHANG is the chef and founder of Momofuku, which includes restaurants in New York City, Washington DC, Sydney, Toronto, Las Vegas, and Los Angeles, and a bakery (Milk Bar) established by award-winning pastry chef Christina Tosi with multiple locations.
Since opening Noodle Bar in 2004, David has been honored with five James Beard Foundation Awards (Rising Star Chef of the Year, Best Chef New York City, Best New Restaurant – Momofuku Ko, Outstanding Chef, Who’s Who of
Food and Beverage). Momofuku Ko has two Michelin stars which it has retained since 2009, and the restaurant is featured on the S.Pellegrino World's Best Restaurants list.
David has been featured on the covers of Forbes Life and New York Magazine and recognized as one of Time Magazine’s 100, Fortune’s “40 Under 40”, Fast Company’s “1000 most creative people in business”, and Esquire’s
“most influential people of the 21st century”. He was also named a GQ man of the year and is now a regular contributor to the magazine. David’s cookbook, Momofuku, is a New York Times best seller.
[Programming descriptions are generated by participants and do not necessarily reflect the opinions of SXSW.]
Programming descriptions are generated by participants and do not necessarily reflect the opinions of SXSW.