Abalons and Nori(seaweed), photo Jenny van Sommers

The Good Life Aquatic Chef David Chang's Marine Muses

The South Korean female sea divers known as haenyeo comb the beds of the East China Sea for conch, abalone and uni—prized items on western menus. New York-based, Korean-American chef David Chang of Momofuku restaurant fame explains the unique characteristics of these deep-sea delicacies.

Dried and uni(sea urchins), photo Jenny van Sommers

Conch shell and napa cabbage, photo Jenny van Sommers

David Chang  (Chang Seok-ho, born August 5, 1977) is a noted Korean-American chef. He is chef/founder of the Momofuku restaurant group, which includes Momofuku Noodle Bar, Momofuku Ssäm Bar, Má Pêche, Milk Bar and Momofuku Ko in New York City, Momofuku Seiōbo in Sydney, Australia and the Momofuku Toronto restaurants Momofuku Noodle Bar (TO), Nikai, Daishō and Shōtō.

In 2009 Ko was awarded 2 Michelin stars, which it still maintains. Chang attended Georgetown Prep and then Trinity College, where he majored in religious studies. Chang later attended the French Culinary Institute (FCI) in New York City.


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