A Chicago native, David Wang’s heritage fueled his interest in cooking. His parents instilled in him a love and curiosity about cooking that guides Wang to this day and a belief that all family occasions involve gathering around a table and sharing a meal.
After a brief stint at a traditional university, Wang realized that he could turn that passion into a career, and enrolled at Kendall College to obtain his culinary degree (2005). He spent the next several years cooking at high-profile area restaurants -- including the Catalan-focused Mercat a la Planxa, the seafood-focused Acadia, and at Coppervine, where the pairing of food + drink was the focus -- broadening his knowledge base and exposing him to different styles of modern American cooking. In 2014, he joined the opening team of Oak + Char as sous chef, and in summer 2015 was promoted to executive chef.
Ask Wang to describe his style of cooking and he’ll tell you “It’s all based on the desire to create. Modern with respect to tradition and globally influenced – truly a melting pot and reflective of my experience in Chicago.” Wang and his wife live in the West Town neighborhood of Chicago.