David Chang Net Worth: $50 Million

David Chang is a successful restaurateur, TV personality and author. His net worth is $50 million and still growing. What are the sources of his wealth?
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  • Meet David Chang

  • David is a renowned American restaurateur, author and TV personality. He is the conceited owner of the thriving restaurants Momofuku. He was born in 1977 in a family of Korean immigrants, in Virginia.

    Today, David is a top notch culinary star with a net worth of $50 million and still counting. The all time unbeaten chef has 10 ace Momofuku restaurants in Toronto, 5 in New York, 5 in Washington DC and 1 in Sydney.

    He has taken home 4 James Beard Awards.
  • About momofuku

  • It is more than a brand. It was sparked by chef author David Chang in 2004 when he first opened Momofuku Noodle Bar. Momofuku has since grown and now has restaurants in Sydney, Toronto, New York, and Washington DC. Momofuku is a ponderous name bearing 10 world class restaurants, a bakery, a culinary lab, and 2 bars. All these have been praised with a manifold of prime-awards.

    There are also other beneficiaries to the brand name including procurers and noble farmers. Lucky Peach Magazine and Booker & Dax are all inherent from Momofuku.
  • Cookery- main source of his wealth

  • This world class chef started from scratch. He has learned directly from the hurdles of Mother Nature. He started off as a teacher. He is a go-getter who does not pick on hustle. In his struggle for success, he has fervently searched for jobs both in Japan and New York. Like any other successful entrepreneur, he just needed capital to start his own business. Working for someone else gave him the creeps about his own future.

    In 2004, he made his first restaurant and named it Momofuku, a word that means lucky peach. He is a lucky one. After taking the plunge, everything worked out just fine for him and he opened a second restaurant in 2006. His fortitude for expansion did not stop there. He opened another restaurant in 2008. The trio made a pleasing frenzy that opened the doors for him in a very short time.

    Still in 2008, he expanded further and opened Momofuku Milk Bar. It served yummy cookies, cakes, pies and other goodies. In 2011, the milk bar expanded even further.
  • David chang’s earnings

  • Most of it is procured from his restaurants. The sources of his other gratuities are also diverse. Just last year, he got $87000 bounty and $6.2 million from his stockpile.

    He is quite eminent on TV. He receives surfeit loyalties for hosting various culinary shows on TV. He is one of the signature-faces of famous TV show, Top Chef: All Stars. He has also made appearances in ‘Master Chef Australia’.

    He has also published a top selling cookbook that breaks down his award winning recipes for us to use back at home.
  • Chef David Chang explains why he is prepared now more than ever

  • A threat to the modern restaurants is imminent. Quark-small does not even start describing just how the profit margins of restaurant business are limited. Some restaurants do not even get know this; they just disappear within the first 3-4 weeks. Restaurant biz is one of the most absurd business choices. Restaurants are under the mercy of culinary gods (we don’t even know if they exist) and the lethargic economy. Just one silly mess and you are out.

    The changing labor laws and the always rising rents are making everything harder. David bawls sarcastically for those under him, “Just imagine how bad they are doing right now.”
  • Word to wise from the horse’s mouth (some inspiration to the other chefs)

  • ★ Do not abscond your faulty restaurant

    The restaurant math is so good when it comes to not adding up. Before the current revolution, the only option was to go private. Now, you can just form a merger. John Adler (Frannys) moved to Blue Apron food delivery service. Moves like this are so popular nowadays. Running could be the final option.

    ★ Employee motivation

    Tipping can lead to restaurant collapse. At his latest newest place that has a seemingly antique look, there is no tipping. Services are a one-time affair all included in the menu. This allows the owner to dj the remunerations for the employees in person. This will enable him/her to cling on the best kitchen talents only.

    ★ Restaurants are not money-making machines really

    Even the most exquisite chefs do not drive Teslas to their houses; neither do they live in the Hamptons. The only sharks in the business are nightclubs. They are lucky not to serve the sober minded. Their clients are so high on booze to notice what they are paying.

    ★ Do not be greedy

    A fling of David Chang’s Momofuku Ramen costs $17. This candidly caters for the cost of the makings plus a moderate profit margin (not greedy). The Ramen should actually cost $28 but people would notion that as expensive. You need to save more on your part. Just tell the dish washer to break a fewer plates.
  • David Chang- Always Judge a restaurant with the toilets

  • David Chang believes that restaurant management begins at the toilets. Everything must be spotless. Filth talks volumes about poor establishment. The trick was a theory from his father. If they can take care of the bathroom, everything else is okay.
  • David Chang’s Recipes

  • 1. Korean Sushi Rolls with Walnut-Edamame Crumble

  • This dish is inspired by a snack he had at Yunpilam (a temple in South Korea). The nuns served him with some edamame, walnuts and molasses. Unlike other sushi, the can be served warm.


    ➔ Sushi rice, rinsed well(2 cups)
    ➔ Water, 2 cups
    ➔ 1 tsp canola oil
    ➔ Coarsely chopped walnuts, 2 cups
    ➔ Shelled edamame, 1 cup (4 ounces)
    ➔ 3 tsp molasses
    ➔ 1 1/2 tsp soy sauce, add more for serving
    ➔ 1 tsp sesame seeds, toasted
    ➔ Nori, 10 sheets
    ➔ Shiso leaves, 20
    ➔ pickled daikon, 10 nori-length pieces
    ➔ 2 large carrots, cut into 2 inch long pieces


    ➢ Add the rice and the water to a medium sauce pan on medium heat and bring to a boil. Lower the heat to low and simmer for 15 min until the water is absorbed. Remove from the heat and leave it covered for 10 minutes.
    ➢ Scoop the rice into a bowl and cover with a kitchen towel. Let it cool for 30 minutes.
    ➢ Heat the oil in a medium skillet. Add the walnuts and turn heat on high. Stir for 3 minutes until lightly toasted.
    ➢ Add molasses, edamame and 1. 5 tsp of soy sauce and cook over medium-high heat. Stir until sticky for 5 minutes. Add in the sesame seeds. Transfer to a bowl and let the mixture cool.
    ➢ Place 1 nori sheet over a bammbo shushi mat. Moisten your hands lightly.
    ➢ Pat ⅔ cup of the sushi rice onto the nori in a rectangular shape covering the lower ⅔ of the sheet. This should be about ⅓ inches thick.
    ➢ Crumple 2 rice grains in the empty corners to act as glue. Place 2 shisho leaves on the rice. At the centrer of the shisho arrange the daikon, 2 tsp carrots and 2 tsp walnut-edamame mixture.
    ➢ Lift the nearest end of the bamboo up and turn over. Press lightly to tuck filling in a cylinder.
    ➢ Roll up the fillings tightly. Repeat to form the 9 remaining ones. Cut each roll into 6 pieces and transfer to platters. Serve with the soy sauce.

    Do ahead: The rolls can be kept at room temp. For up to 5 hours.

    ★ Shisho, nori and pickled daikon can be bought from Asian markets.

    ★ Champagne's Blanc de Blancs is great for pairing. It taste perfecly blends with the sushi rolls.

  • Ginger scallion sauce is one of the most delicious dishes. It defines the mother sauce of Momofoku. It is something they utilize frequently. Ginger scallion sauce ensures you never go hungry once you stock it up in the fridge. It goes with almost everything.


    ➔ Two and a half cups of thinly sliced scallions (greens and whites; from 1 to 2 large bunches)
    ➔ Finely minced peeled fresh ginger, ¼ cup
    ➔ Grape seed or other neutral oil, ¼ cup
    ➔ One and a half tsp usukuchi (light soy sauce)
    ➔ 3⁄4 teaspoons of sherry vinegar
    ➔ 3⁄4 teaspoons of kosher salt, or more to taste


    ➢ Carefully Mix together the ginger, scallion, oil, soy, salt and vinegar in a bowl. Stir them well for 30 sec.
    ➢ Taste some of the mixture to decide if adding more salt is needed. Though it's best after 15 or 20 minutes of sitting, ginger scallion sauce is good from the minute it's stirred together up to a day or two in the fridge. Use as directed, or apply as needed.

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