Momofuku means lucky peach.

Established by chef and founder David Chang in 2004 with the opening of Momofuku Noodle Bar, Momofuku has grown to include restaurants in New York City, Sydney, Washington, DC, Las Vegas, Los Angeles, and Toronto; a bakery established by award-winning pastry chef Christina Tosi with multiple locations throughout New York City, Washington, DC, Las Vegas, and Toronto (Milk Bar); and a bar (Nikai). The restaurants have gained world-wide recognition for their innovative take on cuisine, while supporting local, sustainable and responsible farmers and food purveyors.

David Chang

Chef and Founder


David Chang is the Chef and Founder of Momofuku. Before opening Noodle Bar in 2004, Dave worked in the kitchens of Jean-Georges Vongerichten, Daniel Boulud and Tom Colicchio. he has been honored with awards from Food & Wine and Bon Appétit. Dave was one of the Time 100, a GQ man of the year, and has taken home four James Beard Awards. Dave’s cookbook, Momofuku, came out in 2009.

Christina Tosi

Chef / Founder

Milk Bar

Christina Tosi is the Chef / Founder of Milk Bar, located in New York, Toronto, Washington, D.C., and Las Vegas. After founding Momofuku’s dessert programs, Christina went on to build her own culinary empire. Since 2008, hundreds flock to Milk Bar daily to try Christina’s genius creations, including cereal milk™ ice cream, compost cookies® and crack pie®. Christina is the recipient of two James Beard awards, author of two acclaimed cookbooks, Momofuku Milk Bar and Milk Bar Life, and a judge on FOX’s MasterChef & MasterChef Junior.