Conference Theme: Conflict & Change
Recorded on 6/5/17


David has been credited with popularizing modern Asian cuisine, though he didn’t begin his culinary career until his twenties. He attended Trinity College, majoring in religious studies, before pursuing a brief career in finance. He decided to become a chef and got his culinary degree from the French Culinary Institute. From there, he worked at Mercer Kitchen, Craft, the Park Hyatt Tokyo, and a number of kaseki, izakaya, and ramen restaurants in Japan. He came back to the United States to work at Café Boulud before opening Momofuku Noodle Bar in the summer of 2004. By the age of 33, he had successfully opened four restaurants and two bakeries. Today, Momofuku has grown to include restaurants in New York City, Sydney, Washington, DC, Las Vegas, and Toronto.