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.