93 episodes

Dave Chang has a few questions. Besides being the chef of the Momofuku restaurants and the creator and host of Netflix’s 'Ugly Delicious,' Dave is an avid student and fan of sports, music, art, film, and, of course, food. In ranging conversations that cover everything from the creative process to his guest’s guiltiest pleasures, Dave and a rotating cast of smart, thought-provoking guests talk about their inspirations, failures, successes, fame, and identities.

The Dave Chang Show The Ringer

    • Society & Culture
    • 4.8, 469 Ratings

Dave Chang has a few questions. Besides being the chef of the Momofuku restaurants and the creator and host of Netflix’s 'Ugly Delicious,' Dave is an avid student and fan of sports, music, art, film, and, of course, food. In ranging conversations that cover everything from the creative process to his guest’s guiltiest pleasures, Dave and a rotating cast of smart, thought-provoking guests talk about their inspirations, failures, successes, fame, and identities.

Customer Reviews

4.8 out of 5
469 Ratings

469 Ratings

Savsazttc 2 ,

Great talk

Hey both you and your guest had some great insight on different subjects which in fact intertwined with each other. Would love to hear more about the process of who can get jobs like these( meaning the awards) to judge? Great shows on Netflix which give both experts and beginners a glimpse into what food really is like here in North America and around the world.

Cyclone245 ,

The next season of Ugly delicious 2

Hi Dave,
I’m just a big fan of you, your show, your cooking and philosophy. Not gonna ask you much cuz I don’t want to be that kind of fan boy but when will the season 2 of ugly delicious come out ??

AndyHay902 ,

Cannabis as an ingredient

Dave,

Massive fan from East Coast of Canada here. I recently watched your Breakfast, Lunch, and Dinner episode where you travelled to Vancouver. As was clear from the show, weed is legal here. As a chef I see big opportunities in using cannabis as an ingredient. What are your thoughts on infused dining and cannabis as an ingredient. Is it just a gimmick or something chefs will be really exploring over the next 10 years.

Appreciate all you do.

Thanks dude!!

Andy

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