Net Worth Ranker
What Is David Chang’s Net Worth?
David Chang, a prominent figure in the culinary world, has accumulated a net worth of $20 million. This financial standing is primarily attributed to his success as a chef, restaurateur, and entrepreneur. His influence extends beyond the kitchen, encompassing media appearances and various business ventures.
Early Life and Education
Born on August 5, 1977, in Washington, D.C., David Chang spent his formative years in Arlington, Virginia. His parents, who immigrated from Korea in the 1960s, owned a golfing goods warehouse and two restaurants, providing him with early exposure to the world of business and hospitality. Chang’s academic journey includes attending Georgetown Prep and later Trinity College, where he pursued religious studies. After graduation, he engaged in diverse experiences, including teaching English in Japan and working as a busser in New York City.
In 2000, Chang formally entered the culinary arena by enrolling at the French Culinary Institute in New York City, now known as The International Culinary Center. This marked a pivotal point in his career trajectory, setting the stage for his future culinary endeavors. While training at the FCI, David secured a part-time position at Mercer Kitchen Manhattan and also worked answering phones at Tom Colicchio’s Craft restaurant. Chang stayed at Craft for two years before moving back to Japan to work at a small soba shop, after which he worked at a restaurant in Tokyo’s Park Hyatt Hotel.
Momofuku Restaurant Group and Culinary Success
Chang’s most significant contribution to his net worth is undoubtedly the Momofuku restaurant group. The genesis of this culinary empire began in 2004 with the opening of Momofuku Noodle Bar in New York City’s East Village. The name “Momofuku,” meaning “lucky peach,” also pays homage to Momofuku Ando, the inventor of instant noodles. The restaurant quickly gained recognition for its innovative approach to Asian-inspired cuisine. August 2006 saw the opening of Chang’s second restaurant, Momofuku Ssam Bar, a few blocks away. It was just as successful and highly-rated as his first.
In March 2008, Chang opened Momofuku Ko (which means “child of”), a 12-seat restaurant that takes first-come-first-serve online-only reservations exactly ten days in advance. Soon after, Chang expanded Momofuku Ssam Bar into an adjacent space along with his colleague Christina Tosi, who ran their pastry program. The new space was named Momofuku Milk Bar and it served soft-serve ice cream along with cookies, pies, cakes, and other treats, many of these inspired by foods Tosi had as a child. It was reported in 2009 that Momofuku Milk Bar’s Crack Pie, Cereal Milk, and Compost cookies were in the process of being trademarked.
The Momofuku Ko restaurant earned two Michelin stars in 2009, a distinction it has maintained since then. This achievement underscores the exceptional quality and creativity of Chang’s culinary creations. In May 2010, David opened Ma Peche in midtown Manhattan. Getty It was in November 2010 that Chang expanded internationally. He opened Momofuku Seiōbo in the redeveloped Star City Casino in Sydney, Australia, in October 2011. The restaurant was another success and was awarded three hats from the Sydney Morning Herald Good Food Guide in its first year and was named Best New Restaurant. Chang’s Lucky Peach food journal was created with Peter Meehan and published by McSweeney’s starting in 2011.
Riding off the success of his new international fame, David announced in March 2011 that he would be bringing Momofuku to Toronto. The restaurant opened in late March 2012 in a three-story glass cube in the heart of downtown Toronto. It was initially made up of three restaurants: Noodle Bar, Daisho, and Shoto, as well as a bar called Nikai. However, Daisho and Shoto unfortunately closed in late 2017, and the space was refurbished. A new Momofuku restaurant named Kojin opened in the space in 2019.
The Momofuku group’s portfolio has expanded to include various establishments, each contributing to Chang’s overall financial success. These include Momofuku Noodle Bar, Ma Peche, Momofuku Ssam Bar, Milk Bar, and Momofuku Ko in New York City, as well as Momofuku Seiobo in Sydney, Australia. While Momofuku Toronto restaurants were previously part of the group, they are no longer in operation. In June 2015, Chang launched Fuku, a chain of fast-food restaurants specializing in fried chicken sandwiches. In 2016, he launched his first digital-only restaurant, offering a menu only for delivery in Midtown East and taking orders via an app named Ando.
Later in 2016, David participated in a project by a Silicon Valley startup called Impossible Foods. The food he prepared was later added to the menu of one of his restaurants, Momofuku Nishi, as a partnership between Chang and Impossible Foods. In May 2017, Chang announced the opening of a new restaurant at the Hudson Yards development in New York. January 2018 saw the opening of his first West Coast restaurant in Los Angeles, Majordomo. After eight years, Ma Peche closed in June 2018. In December 2019, David opened the 250-seat Majordomo Meat & Fish restaurant in The Palazzo tower of The Venetian Las Vegas. In response to the COVID-19 pandemic, in March 2020, the Momofuku restaurant group made the decision to temporarily close all its restaurants. Later that year, they consolidated some restaurants and permanently closed Momofuku Nishi in Chelsea in Manhattan and Momofuku CCDC in Washington, D.C.
Television Career and Media Appearances
David Chang’s presence in the media has further amplified his profile and contributed to his net worth. His television career began with an appearance in the fifth episode of Season One of HBO’s “Treme” in 2010, alongside renowned chefs Tom Colicchio, Eric Ripert, and Wylie Dufresne. His guest spot on the show was expanded in the second season when one of the characters, a chef from New Orleans who has moved to New York City, takes a job in his restaurant.
Chang has also served as a guest judge on culinary competitions such as “Top Chef: All Stars” and “MasterChef Australia.” These appearances have exposed him to a wider audience and solidified his status as a culinary authority. In 2012, he launched the PBS series “The Mind of a Chef,” produced by Anthony Bourdain. This show provided a platform for Chang to explore his culinary philosophy and showcase his unique approach to cooking. In 2018, David created, produced, and starred in the Netflix series “Ugly Delicious.” It was renewed for a second season in 2020. He’s also appeared in another Netflix series titled “The Chef Show,” produced by his friends Roy Choi and Jon Favreau.
In 2019, Chang produced a Netflix original titled “Breakfast, Lunch, and Dinner” with guest stars including Kate McKinnon and Seth Rogen. These ventures into television production and hosting have not only enhanced his reputation but also generated additional income streams.
Honors and Recognition
David Chang’s culinary achievements have been widely recognized through numerous awards and accolades. In 2010, he was named to the “Time” 100 Most Influential People list, a testament to his significant impact on the culinary landscape. He has received numerous nominations and awards from the James Beard Foundation, a prestigious organization that celebrates culinary excellence. In 2007, Chang was named Chef of the Year by “Bon Appetit” and “GQ,” further solidifying his position as a leading figure in the culinary world. These honors have undoubtedly contributed to his brand recognition and, consequently, his net worth.
Personal Life
David Chang has been married to Grace Seo Chang since 2017. The couple welcomed a son, Hugo, in March 2019. While details about his personal investments and assets are not publicly available, it is reasonable to assume that his financial portfolio is diverse and includes investments in various sectors. His “bad-boy attitude” includes no reservations and no vegetarian options. His success in the culinary and media industries has positioned him as a prominent figure with a substantial net worth.
