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David Chang / MAD2

2012, Chef, Fermentation, Flavour, Innovative, Science,

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​David Chang / MAD2:

MSG & Umami

The Korean-American David Chang is the chef and owner of the Momofuku Restaurant Group, which began in 2004 with a modest East Village noodle shop and today includes some of the most iconic contemporary restaurants and bars in the world. These are Momofuku Noodle Bar, Momofuku Ssam Bar, Booker & Dax, Ma Pêche, and Momofuku Ko (which holds two Michelin stars) in New York; Momofuku Noodle Bar, Momofuku Daisho, Momofuku Shoto, and Momofuku Nikai in Toronto, Ontario; and Momofuku Seiobo in Sydney, Australia.

Chang’s work is often singled out as among the most influential in spreading a now-common restaurant philosophy that eschews pomp in favour of quality cooking, informality and accessibility. His food is American in perhaps the truest sense of the word, harnessing the cultural exchanges that mark his home city and country.

Chang is also a founding editor of Lucky Peach, a quarterly journal of food and writing published in collaboration with McSweeney’s.

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