129 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, 4.5K 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.

    A Conversation With ‘Westworld’ Co-Creator Jonathan Nolan

    A Conversation With ‘Westworld’ Co-Creator Jonathan Nolan

    Dave and Chris Ying call up filmmaker Jonathan Nolan to hear his perspective on a wide range of topics, from interrogating the structures of Western society in light of the global pandemic to the philosophies that underlie his hit series ‘Westworld.’

    • 1 hr 23 min
    CPG, Normal Pot, and Too Small to Fail, Vol. 9 With Lily Kwong

    CPG, Normal Pot, and Too Small to Fail, Vol. 9 With Lily Kwong

    Dave and Chris Ying explore the idea of restaurants selling consumer packaged goods and review some home cooking equipment (1:39) before calling up renowned landscape artist Lily Kwong to discuss how COVID-19 has impacted her industry and how the idea for Freedom Gardens came about (36:53).

    • 1 hr 20 min
    Dads, Vol. 3 With Wylie Dufresne

    Dads, Vol. 3 With Wylie Dufresne

    Dave and Chris Ying are joined by legendary chef and current full-time dad Wylie Dufresne to exchange stories about fathering children in the time of COVID-19.

    • 1 hr 36 min
    Too Small to Fail, Vol. 8: Ben Leventhal

    Too Small to Fail, Vol. 8: Ben Leventhal

    Dave and Chris Ying call up Ben Leventhal, cofounder of Eater and Resy, to discuss how the hospitality industry will change due to the COVID-19 pandemic.

    • 1 hr 10 min
    Too Small to Fail, Vol. 7: Restaurant Closures | The Dave Chang Show

    Too Small to Fail, Vol. 7: Restaurant Closures | The Dave Chang Show

    Dave and Chris Ying speak to Lincoln Carson of Bon Temps (2:44), Eric Bost of Auburn (29:54), and Marguerite Mariscal of Momofuku (55:08) about the experience of closing restaurants due to the COVID-19 pandemic.

    • 1 hr 28 min
    Too Small to Fail, Vol. 6: Jim Kim | The Dave Chang Show

    Too Small to Fail, Vol. 6: Jim Kim | The Dave Chang Show

    Dave and Chris Ying call up former World Bank president and epidemiology expert Jim Kim to discuss the science-based methods for the United States to combat the COVID-19 pandemic.

    • 1 hr 8 min

Customer Reviews

4.8 out of 5
4.5K Ratings

4.5K Ratings

TROY MAINS ,

Dave Chang Show

He is informative and deep . Great show!!

Reviewersaurus ,

Enjoyable podcast

Thank you for the Lily Kwong interview. She was engaging and interesting. Also, want to mention a really good kitchen tool, the garlic twist. It is effective and fast at mincing garlic.

motheats ,

love Dads - keep it coming!

makes me laugh on my runs listening to an honest take on parenthood from the dads’ perspective

also, you should speak to the team at Seven Reasons in DC for Too Small to Fail. they have done an impressive job with adjusting to the pandemic and communicate to their customer base so often and seem so proactive that it feels like a blueprint that could be helpful to other restaurants. their takeout menu is different from regular dine-in, but hasn’t been dumbed down, remains interesting, travels and reheats well, and is worth coming back for over and over (menu changes up every week or so). they just announced they are opening for patio service soon and established a “ticket” system like Achatz’ Next has/had (at a much lower price point, obvi). don’t worry, i don’t work for Seven Reasons - just a fan of the resto (and yours from NYC to DC! also love PGI for sure - takeout is not the same as table side carving, but fulfills the craving)

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