Strolling into a West Seattle restaurant on a dreary November afternoon, the man himself enters nearly unnoticed. Revered in writeups and showered with culinary awards, Chef David Chang remains a humble cook, without entourage, without fanfare, and generally in a friendly state. All despite his rock star status.
Local journalists and food writers trail in one by one for the media reception, while glasses of prosecco and lychee are passed about. Chang shifts uneasily from one foot to the other in his black Converse, the glass of water in his hand …