Sam Kang
Bar Wayō | New York
October 2019
Sam Kang grew up in the Gardena neighborhood of southwest Los Angeles—an area known for its Japanese community, noodle shops, and mochi stores. He moved to New York City to pursue culinary school, but decided to learn on the line after an externship at James Beard awarding-winning Momofuku Ko. He continued to grow with David Chang’s Momofuku empire, taking his first full time role as a line cook at Momofuku Noodle Bar. He then joined the team at three-Michelin starred Eleven Madison Park as chef de partie, learning the ins and outs of fine dining. In 2014, Kang left fine dining for the more casual Suzume, a sushi and ramen spot in Williamsburg. But two years later, Kang was lured back to the Momofuku Ko, this time as chef de partie. He was promoted to sous chef in 2017.
In 2019, Kang helped open Bar Wayō, a new bar in New York’s South Street Seaport that blends Japanese and American cuisine. Kang is at the helm of the kitchen as chef de cuisine, slinging onion rings with ranch dressing and trout roe, and a Wagyu hamburger with American cheese.
