Unlike his friends who he attended Trinity College with, David Chang decided he wanted to become a chef rather than a banker or a lawyer. Following stints working with Tom Colicchio and Andrew Carmellini, David felt it was time to go out on his own. But before opening a restaurant, he took a trip to Asia in order to better understand his roots. After returning to the U.S., David opened the revolutionary Momofuku Noodle Bar, before upping the ante by opening Momofuku Ssäm bar. The when moved to new quarters, David opened his first fine dining restaurant, Momofuku Ko, in the vacated space, where diners compete for 12 counter seats in order to sample dishes like scallop with uni, yuzu and burnt apples and the now-famous foie gras snow served over pine nut brittle.