New York, NY
BIO
A Southern California native, Sam Kang started his journey in New York in 2010 with just $700 in his pocket and the goal of becoming a head chef. His first job was at Momofuku Ko, a two Michelin-starred restaurant where he developed his foundation for cooking. He went on to work with Chef Daniel Humm at the three Michelin-starred Eleven Madison Park, which laid a foundation of teamwork, organization, and finesse.
In 2019, Chef Sam helped open Wayo, Momofuku’s latest restaurant as head chef.
In 2019, Chef Sam helped open Wayo, Momofuku’s latest restaurant as head chef.