DAVID WANG
Executive Chef

About Me

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.

managing partner

ART MENDOZA

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managing partner

TYLER MENDOZA

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Executive Chef

DAVID WANG

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Front of House Manager

Kevlyn Hayes

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Front of House Manager

Felix Echevarria

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