Food is culture. And there’s a young generation of chefs that are creating culinary art that resonates on a whole new level. There’s a punk rock attitude of living and dying by the kitchen sword, going for broke and creating food that is ultimately insanely delicious, while drawing on influences that everyone can relate to. Out of New York’s East Village, David Chang is one of those cooks, a creative chef and award-winning restauranteur who opened his first Momofuku restaurant – Noodle Bar – when he was only 26-years-old. Drawing on influences from Korea to France, Japan to the Dirty South, Chang’s intoxicating craft has amassed accolades from The New Yorker to Michelin stars, taken him from one near disastrous spit-and-sawdust ramen spot to a rising empire of four restaurants, with a fifth underway. All this, and he’s still only 32-years-old. Chang has just released his first book with the brilliant New York Times food writer Peter Meehan, and its editorial stance is as quick-witted and engaging as the entire Momofuku story.  

Dazed Digital: What was the biggest lesson learned from the trials and tribulations of opening up a restaraunt so young?
David Chang: Just make sure you don’t make the same mistake twice. And we made every mistake you could. Number one, opening a restaurant. Mistake. For anyone who tries to open up a restaurant, the statistics are against you. You will fail. For Momofuku it was always a fight that we didn’t become a number. It was stressful and tough trying to cook and run a restaurant at the same time. I wouldn’t want to do it again, but I don’t think we would be here without that experience.

DD: Do you know why your food is so universally loved by such a diverse audience?
DC: I have no idea. We just make the food, it’s a team effort. We obviously want to make delicious food but If you ask me in 20 years, I’d still be perplexed, there is no rhyme or reason.

DD: Can you talk about creativity in food?
DC: I don’t think creativity is part of a regiment of a cook until you open up your own spot, until you are in the position to decide what goes on and off the menu. I’m not saying cooking ever came naturally to me. Well, at least in my twisted view on the world.

DD: What did you bring back from your time in Japan?
DC: A respect for ingredients. You cant make something delicious out of shit. For something amazing you need the best. And what separates mediocre from the best is not only ingredients but how you execute that food.

DD: How about music that inspires you?
DC: I love Pavement, I’m really excited that they are getting back together and they’re playing Brixton. I am going to try and make it over for that. I guess musically, I’m just looking for something that rocks. Nothing really rocks right now, you know? It’s great that there are all these new indie bands but for the most part I’m still listening to the same old shit.

DD: How do you deal with all the accolades?
DC: Just try not to believe it. If you believe it then it’s immediately in the past.

DD: Even so, the book is another resounding success, how do you feel about it?
DC: Hindsight is always 20:20. At the end of the day, it was an accurate representation of what happened. I’m always a doomed naysayer but a lot of people seem to enjoy it and who am I to say otherwise. To be honest, looking back, it’s all just fucking weird.