Meet the Chef
A Passionate Culinary Virtuoso and Mentor
A Southern California native, Sam Kang embarked on an intrepid journey in 2010 to pursue his dream of becoming a head chef in New York City. With just a suitcase and unwavering determination, he began his ascent at The Culinary Institute of America at Hyde Park, starting as a dishwasher and rapidly advancing to Michelin-starred restaurants. Under the tutelage of esteemed chefs David Chang at Momofuku Ko and Daniel Humm at Eleven Madison Park, Kang honed his culinary prowess and developed a fervent passion for the art of cooking. In 2019, after dedicating nine years to refining his skills at some of the world's most distinguished restaurants, Kang achieved his goal, becoming the head chef at the acclaimed Momofuku restaurant, Wayo.
Today, Chef Sam Kang is devoted to imparting his knowledge and expertise to future generations of culinary enthusiasts. Fusing his mastery in the kitchen with a love for experimentation and education, Chef Sam adopts a creative approach, enlightening both children and adults about the finer aspects of cooking. He is currently working on developing a comprehensive cooking curriculum for children and authoring a series of children's books, aiming to inspire and educate the next generation on the joys and benefits of food and cooking.
