A Quote by David Chang
As a child, I didn't see my dad that much because he was always working at the restaurant. He became pretty jaded after working at the restaurant for so long.
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When I started at Puma, you had a restaurant that was a Puma restaurant, an Adidas restaurant, a bakery. The town was literally divided. If you were working for the wrong company, you wouldn't be served any food; you couldn't buy anything. So it was kind of an odd experience.
But it's really hard to eat good when you're traveling because you see fast food and you want to go to this restaurant and that restaurant.
At thirteen, when I arrived in Hong Kong after leaving China, I made a living by working in a restaurant.
After I graduated college, I moved to L.A. I started working for the Garry Marshall Theatre in Toluca Lake and did theater at the Hudson Theatre in Santa Monica. I paid my dues by working at every single restaurant in the Grove until they fired me. I worked an overnight shift at the Mondrian Hotel.
The first floor could be a restaurant. A good restaurant can survive as long as it has easy accessibility.
As long as I have the talent and there's a demand for the old Chinese man - whether he's a philosopher, or a master, or an old-time restaurant owner, or a villain, or a so-called good guy - I will always be working.
The idea of working in films came after I passed class ten. I was planning to set up a restaurant and manage a business.
There's always room to improve in a restaurant. A restaurant is better or worse every day than it was the day before. It's impossible not to be, because it's human.
I was raised in restaurants. My parents opened their first restaurant, Buonavia, in Queens when I was just 3. This business has always been my way of life. As a kid, home was reserved only for sleeping. After school, you could find my sister and I helping out at the family restaurant.
I have new music coming out. I'm working on some television shows. I still do a tremendous amount of concerts. I'm doing my restaurant. I got a club coming in New York. The restaurant is called Doug E. The club is called Fresh.
My parents own a restaurant in downtown Oakland - Garden House - and I started working there at 8. I'd work the cash register while people looked at me skeptically. Free child labor!
I'm open to starting restaurants anywhere as long as the produce that's readily available is high quality. For example, I'm never doing a restaurant in Shanghai because I saw the produce available there, and it's just not good. I won't do a restaurant in Moscow for the same reason.
Howard Hughes himself was a regular at the restaurant, and in a way it became his headquarters, too. Howard had recently relocated to Las Vegas, so when he wanted to do business in Los Angeles, he went into the back of our restaurant to use the telephone.
Working at a restaurant is a tough gig.
After a two-year stint at Stars, I wanted to start my own full-service restaurant, but I didn't have the funds to do so, so I got a modest loan from my parents and opened Chipotle with the goal of having it fund that restaurant.
My mum and dad ran a family cafe in Sligo for 35 years and worked long hours. We grew up in a very hard-working family and had a lovely atmosphere, as we lived above the restaurant. It definitely made me want to work hard, whatever I chose to do. As the baby of seven kids, I was definitely a bit spoilt.
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