|Celebrated Name:||David Chang|
|Real Name/Full Name:||David Chang|
|Age:||43 years old|
|Birth Date:||5 August 1977|
|Birth Place:||Vienna, Virginia, United States|
|Nationality:||American, South Korean|
|Wife/Spouse (Name):||Grace Seo Chang (m. 2017)|
|Profession:||American restaurateur, author, and television personality|
|Net Worth in 2021:||$70 million|
|Last Updated:||May 2021|
David Chang is an American Chef, restaurateur, and TV personality, who set up Momofuku chain of restaurants in New York City, Washington DC, Australia Canada and Japan. In 2009 his restaurant Momofuku KO was awarded two Michelin stars, which it strived to retain for many years. Here is a quick summary of David Chang’s net worth in 2018, career and earnings.
He is the producer of Netflix’s original series ‘Ugly Delicious’ released in the year 2018.
Maybe you know about David Chang very well But do you know how old and tall is he, and what is his net worth in 2021? If you do not know, We have prepared this article about details of David Chang’s short biography-wiki, career, professional life, personal life, today’s net worth, age, height, weight, and more facts. Well, if you’re ready, let’s start.
David Chang was born on August 5, 1977, in Vienna, Virginia, to Sherri Chang and Joe Chang, a South Korean immigrant who owned a golfing goods warehouse and two restaurants.
David Chang studied at Georgetown Preparatory School, Maryland, and thereafter did his major in religious studies from Trinity College, Connecticut. After completing his studies, he taught English in Japan and, thereafter worked in New York City, holding finance positions.
Age, Height, and Weight
Being born on 5 August 1977, David Chang is 43 years old as of today’s date 18th May 2021. His height is 1.76 m tall, and his weight is 90 kg.
David Chang joined the French Culinary Institute in New York in the year 2000. While studying there, he also did a part-time job at Mercer Kitchen in Manhattan. He went to Japan and worked there in Park Hyatt Hotel in Tokyo and returned to the US to work at Cafe Bould in New York City.
In 2004 he opened Momofuku Noodle Bar in Manhattan. In 2006 David Chang opened another restaurant named Momofuku Ssam Bar in Manhattan just a few blocks away from the first restaurant. In the year 2008, Momofuku Ko was opened, which took reservations from clients online only through an app.
David Chang published a cookbook containing recipes from Chang’s restaurants. Peter Meehan, a New York Times food writer, assisted him in writing the book. In the year 2010, he opened his third restaurant in Manhattan called ‘Ma Peche.’
In October 2011, he opened his first restaurant in Sydney. In its first year, the restaurant was named ‘Best New Restaurant’ by Sydney Morning Herald. In 2012 he opened Momofuku Toronto in Canada having a noodle Bar, Bar Nikai and Daisho and Shoto. In the year 2015, he launched a chain of Fast food restaurants specializing in fried chicken sandwiches.
In January 2018, he opened a restaurant called Majordomo in Los Angeles.
Awards and achievements
In 2006 he was nominated James Beard Rising Star Chef of the year.
In 2009 his restaurant Momofuku KO was named Best New Restaurant.
In the year 2013, he was named James Beard Outstanding Chef.
In the year 2013, his restaurant Momofuku Seiobo in Sydney was named ‘Best New Restaurant’ by Sydney Morning Herald.
In the year 2010, he was named –Time 100 most influential people.
Net Worth & Salary of David Chang in 2021
As of May 2021, David Chang’s net worth is estimated at $70 million. His earnings came from his restaurants spread in the USA and many other countries like Japan, Canada, and Australia.
His cuisine became so famous that his cookbook based on his recipes was a best seller. His successful TV appearances in Netflix series-‘Ugly Delicious’ was very popular as was his own PBS series ‘The Mind of a Chef.’ His TV appearances and his authorship were also major contributors to his net worth.
David Chang started his career working in small restaurants. His natural gift of cooking, coupled with his education and training as a Chef, made him a formidable professional who combined his cooking skills and his entrepreneurship to open several restaurants, all of which were not only top food destinations but also successful business ventures.
He was confident of the cuisine he offered in his restaurants and knew it would be lapped up by food buffs and public. He innovated and gradually increased his presence in many countries to become a millionaire restaurateur.
His presentation skills made him a TV personality, where he used his cooking talent to garner huge viewership.