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David Chang (Korean: ''Chang Seok-ho'' ; born August 5, 1977) is an American restaurateur, author, and television personality. He is the founder of the Momofuku restaurant group, which includes Momofuku Noodle Bar, Momofuku Ssäm Bar, Má Pêche, Milk Bar and Momofuku Ko in New York City, Momofuku Seiōbo in Sydney, Australia, the Momofuku Toronto restaurants Momofuku Noodle Bar (TO), Nikai, Daishō and Shōtō, and Momofuku CCDC in Washington, DC. In 2009 Ko was awarded 2 Michelin stars, which it has retained each year since. Chang attended Georgetown Prep and then Trinity College, where he majored in religious studies. Chang later attended the French Culinary Institute (FCI)—now known as the International Culinary Center—in New York City. ==Career== As a child, Chang was a competitive golfer who participated in a number of junior tournaments, in several of which Tiger Woods was also a participant. After graduating from college with no particular plan, Chang pursued a variety of jobs, including teaching English in Japan, then bussing tables and holding finance positions in New York City. He worked at Mercer Kitchen in Manhattan and in the year 2000, 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, but 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' 〔(momofuku > about us )〕 (Japanese: ), but it is likely a reference to Momofuku Ando〔Mr. Ando's given name is "" and literally means "hundred luck". ''Momo'' is an old Japanese pronunciation for 'hundred' and a homophone of the word 'peach' (桃).〕—the inventor of instant noodles. In August 2006, Chang's second restaurant, Momofuku Ssäm Bar, opened a few blocks away. In March 2008, Chang opened Momofuku Ko, a 12 seat restaurant that takes reservations ten〔(New York Times - To Dine at Momofuku Ko, First You Need Nimble Fingers )〕 days in advance, online only, on a first-come-first-served basis. The highly limited seating, along with Chang's popularity in New York, has caused a furor, generating frustration for both influential and ordinary people who have failed to secure a reservation.〔Spiegel, Brendan. "(Race for Reservations Turns New York Eatery Into Net Obsession )", Wired.com, July 2, 2008.〕 In November 2008, Chang expanded Momofuku Ssäm Bar into an adjacent space, which he named Momofuku Milk Bar, serving soft serve, along with cookies, pies, cakes and other treats. In May 2009 it was reported that Momofuku Milk Bar's Crack Pie, Cereal Milk, and Compost Cookies are in the process of being trademarked. In April 2011, Momofuku Milk Bar moved across the street from Ssäm Bar on 13th Street, and Ssäm Bar now uses the space as a bar at night and a lunch counter with a duck-focused menu during the day. In October 2009, Chang and former ''New York Times'' 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. There is a location of Momofuku Milk Bar there as well. He appeared in the fifth episode of Season One 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. 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.' Momofuku Seiōbo opened in late October 2011. Momofuku Seiōbo 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. He opened Momofuku Toronto in September 2012, it 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.〔(【引用サイトリンク】 title=All Four Momofuku Restaurants in Toronto: NOW OPEN )〕 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.〔(【引用サイトリンク】 title=Luck Peach Subscription )〕 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 NY 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. The fourth issue of Lucky Peach was published on July 3 and was entitled the American Food issue.〔https://store.mcsweeneys.net/products/lucky-peach-issue-4〕 The fifth issue of Lucky Peach is about Chinatown and will be released in November 2012.〔https://store.mcsweeneys.net/products/lucky-peach-issue-5〕 Noted for his "bad-boy attitude (no reservations, no vegetarian options)",〔(【引用サイトリンク】 title=The World's Most Influential Chefs )〕 Chang created a controversy in 2009 by making dismissive remarks about California chefs, telling Anthony Bourdain "They don’t manipulate food, they just put figs on a plate.” He was also listed on the 2010 list of the Time 100 Most Influential People. Chang has served as a guest judge on ''Top Chef: All Stars''. In 2011 he was a guest judge on ''MasterChef Australia''. In the fall of 2012, David — along with executive producer Anthony Bourdain — launched a 16 episode series on PBS called ''The Mind of a Chef''. In September 2013, David appeared on a skit on the Deltron 3030 album, ''Event 2''. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「David Chang」の詳細全文を読む スポンサード リンク
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