As we we reach the end of the year, you'll no doubt be inundated with "best of 2010" lists on every topic imaginable. But we also want to look ahead to 2011--to the creative minds we're expecting great things from. These people have wowed us in many ways, but are nowhere near done.
A decade ago, "momofuku" didn't mean much to many, but today chef David Chang has built an empire out of it. His first restaurant, Momofuku Noodle Bar, opened in 2004 offering smoked chicken wings, perfect pork buns, and (of course) noodles. (Chang's website says momofuku means "lucky peach" in Japanese, but it's also the name of a popular ramen noodle.) Chang quickly received praise from press and patrons alike, all of whom noted his hands-on approach, reasonable prices and delicious creations.
He quickly expanded his burgeoning empire with Momofuku Ssäm Bar, Momofuku Ko, and Momofuku Bakery & Milk Bar (which offers cornflake-marshmallow-chocolate-chip cookies, crack pie and cereal-soaked milk). Chang's daring food and excellent execution earned him several awards including the James Beard 2009 Best New Restaurant award for Momofuku Ko, Bon Appetit's 2007 Chef of the Year title, and Food & Wine's 2006 Best New Chef prize.
Recently, Chang released his first (profanity-laced) cookbook with New York Times reporter Peter Meehan and opened Má Pêche, his only restaurant outside the East Village, which offers French-Vietnamese food.
Watch our exclusive interview with Chang, below.
WATCH THE SHORT VERSION:
WATCH THE FULL INTERVIEW: