Chef-opedia Chefs David Chang Bio
Cooking Style: Japanese Cuisine
Education: Graduated from Trinity College in Connecticut
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David Chang: Well, I graduated from Trinity College in Connecticut with a major in religion and worked in financial sectors. But I realized I didn’t want to sit behind the desk and work all day. And cooking is something that I really like to do. So, I went to the French Culinary Institute in New York City and I am pursuing my passion now. David Chang: Before Momofuku, I worked at Jean-George Vongerichten’s Mercer Kitchen. I was also a part of the opening team of Craft Restaurant for Chef Tom Colicchio. Then, I spent a couple of months in Japan learning the art of soba and studying Japanese cuisine at the Park Hyatt Tokyo. After I returned to New York, I worked at Café Boulud.

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