About the Chef: Sam Kang was most recently the Sous Chef at the two Michelin starred, James Beard award winning restaurant, Momofuku Ko, in New York City. After a stint at the three Michelin starred Eleven Madison Park as the Chef de Partie, 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.