Over the past decade, David Chang has built Momofuku from a small ramen bar in Manhattan’s East Village to an eight-restaurant empire with roughly 500 staffers in the U.S., Canada and Australia. Here’s what else he’s done:
Bloomberg’s Erik Schatzker speaks with Momofuku restaurant owner David Chang. Chang says his restaurant is shifting from pork to duck because of rising pork prices. They spoke Monday on Bloomberg Television’s “InBusiness.” (Source: Bloomberg)
David Chang of Momofuku Noodle Bar in New York and Paul Kahan of Blackbird, Chicago, were last night named joint winners of the accolade for Outstanding Chef in the U.S. at the James Beard Foundation awards.
Amgen Inc.’s experimental drug rilotumumab, set aside by the company after it disappointed in a study, has been revived after a fresh look at data in gastric cancer found it helped a group of patients.