“Momofuku CCDC has appointed a new Executive Chef, Tae Strain, signifying a change in kitchen leadership and change in culinary direction as well.”

Prince Of Petworth March 7, 2018 at 10:25am

1090 I Street, NW

From a press release:

“Momofuku, known for its innovative cuisine and support of responsible food purveyors, announces the appointment of Chef Tae Strain as Executive Chef at Momofuku CCDC in Washington, DC. Chef Strain will oversee the restaurant’s culinary direction, combining his national experience and deep local ties to develop a new, ever-evolving menu that is both seasonally focused and rooted in the region’s food traditions.

A Maryland native, Chef Strain served as Chef de Cuisine at the award-winning San Francisco restaurant The Progress before returning home to join Momofuku CCDC. Under Stuart Brioza at The Progress, he managed and oversaw all daily operations for one of the most lauded restaurants in the country. Prior to that, he served as Sous Chef at the New York Michelin-starred restaurant PUBLIC. At 26 years old, Chef Strain was appointed Executive Chef at Demi in Baltimore, where his work at the highly-celebrated restaurant was praised for its ingenuity and focus on intense flavor. At Momofuku CCDC, Chef Strain brings with him the knowledge of local ingredients and the produce-forward sensibility that he honed throughout his career.

“After six years of working in restaurants around the country, I’m excited to come home and bring my experiences together with Momofuku’s point of view,” says Executive Chef Tae Strain. “This region has incredible produce and ingredients that I’m looking forward to cooking with again, from black bass from Virginia to Chesapeake oysters to kohlrabi and sunchokes from local farmers. I’m humbled and thrilled to be given the opportunity to put my stamp on Momofuku CCDC here in my home city, using ingredients that reflect my point of view.”

At Momofuku CCDC, Chef Tae Strain is introducing a New American-inspired menu that maintains the Asian influences for which Momofuku is known. New dishes, which will continue to evolve, include The Middleneck Clam Toast : dill mayo, Sichuan sausage, oregano; Curried Red Beets : peanuts, puffed rice, pomelo; and Rotisserie Chicken , a buttermilk-brined chicken made with green curry butter and served with chicken fat rice, and meant to be shared. Momofuku CCDC will also introduce bing , a Chinese-inspired flatbread, that will be served alongside a rotating selection of Chef Strain’s seasonal toppings and dips.

“I believe that good restaurants are built on a sense of character, and that diners should feel happy, cared for, and satisfied after a meal,” said Executive Chef Strain. “That’s my goal from open to close every day at Momofuku CCDC.”

About Momofuku
Established by chef and founder David Chang in 2004 with the opening of Momofuku Noodle Bar, Momofuku has grown to include restaurants in New York City, Sydney, Washington, DC, Las Vegas, Los Angeles, and Toronto; a bakery established by award-winning pastry chef Christina Tosi with multiple locations throughout New York City, Washington, DC, Las Vegas, and Toronto (Milk Bar); and a bar (Nikai). The restaurants have gained world-wide recognition for their innovative take on cuisine, while supporting local, sustainable and responsible farmers and food purveyors.”