Wylie Dufresne: Pushing the Envelope on What Food Can Be | The Dave Chang Show
Dave extols the virtues of fly fishing (1:16) before sitting down with renowned molecular gastronomy chef Wylie Dufresne, a hall-of-fame food innovator who revolutionized American cuisine with his unorthodox—but delicious!—dishes (9:52).
Our Own Worst Critics, Vol. 2: Sam Kang of Bar Wayō | The Dave Chang Show
After the successful launch of Bar Wayō in New York City’s South Street Seaport, Dave sits down with its chef Sam Kang to assess for themselves the newest addition to the Momofuku restaurant group.
Brooks Headley: Doing More With Less | The Dave Chang Show
From playing the drums to being an elite pastry chef to cooking iconic vegetarian burgers, Brooks Headley produced excellence despite limitations. Dave speaks with the James Beard Award-winning chef of Superiority Burger about his journey.
Brian Koppelman: Celebrating the Good and Learning From the Bad | The Dave Chang Show
Dave talks about his most recent barbecue exploits in Austin, Texas (0:45), before sitting down with filmmaker Brian Koppelman to discuss the early days of Momofuku, choosing to focus on positivity, the intense obsession over one’s craft, and much more (6:58).
How to Run a Restaurant Group, With Momofuku CEO Marguerite Mariscal | The Dave Chang Show
Dave remembers the late musician-poet David Berman (1:00) before sitting down with the newly minted CEO of Momofuku restaurant group, Marguerite “Marge” Mariscal, to discuss her meteoric rise as well as the past, present, and future of Momofuku (6:18).