Chef Sam Kang

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 2016, Chef Sam returned to Momofuku Ko as a sous chef and helped open Wayo, Momofuku’s latest restaurant. where he was the chef. Over the course of his journey, Chef Sam has visited countries across the globe, gaining and testing his knowledge in Thailand, Cambodia, Vietnam, Laos, Japan, South Korea, France, Spain, Turkey, and the UK. His cuisine style has been defined as the “Art of Cooking Without Cooking,” which focuses on simplicity and purity while blending together culture and history.