I love to eat sushi, and, you know, those flavors and wasabi and really eating spoonfuls of it... I would just mix… — David Chang Copy Share Image
I think that the Japanese - and I do love Japanese cuisine and adore Japanese food culture - I think that they're… — David Chang Copy Share Image
If you're going to be a vegetarian, limit yourself to food from a place you can go to in two hours and… — David Chang Copy Share Image
There are many things to admire about Japan but this is the one thing I love the most and probably the only… — David Chang Copy Share Image
To eat well, I always disagree with critics who say that all restaurants should be fine dining. You can get a Michelin… — David Chang Copy Share Image
In New York, we're always confined with spaces. Our restaurants are difficult to navigate as cooks and to operate. We fight against the buildings… — David Chang Copy Share
If you ask what people say what American cuisine is, they cannot really do it. I don't know what it is. — David Chang Copy Share
When I was in Japan, everyone wanted to work for Pierre Gagnaire, and they wouldn't miss a beat. — David Chang Copy Share
My dad was in the restaurant business, but I didn't really think about following him. Had I done better at school, I don't know… — David Chang Copy Share
Say a child raises this beautiful beet. It's going to give her a sense of ownership, and that changes everything. You stop taking things… — David Chang Copy Share
'Tampopo's amazing. I think it's an absolutely fantastic movie, but I don't think it captures for me the meaning of food. — David Chang Copy Share
Any processed chicken from any place - I'll order it in a heartbeat. I'm very picky about my pork, though. — David Chang Copy Share
New York gives us a wide colour palette to cook from. We have cuisines from around the world, and that lets us pick and… — David Chang Copy Share
Why can't it be awesome to work for a food company? Why can't we create an environment where people are trying to push each… — David Chang Copy Share
You can't go into the chef's office of any serious kitchen and not see a copy of Larousse. A must-have for professional and home… — David Chang Copy Share
