Tae Strain



Tae Strain



Washington, DC

David Changs flagship DC restaurant, Momofuku CCDC, guiding the restaurants resurgence with 3 stars from the Washington Post, and nomination for Eater DC Chef of the year. Before moving to the DMV, I served as Chef De Cuisine at The Progress SF (bon appetit top 50, food and wine/esquire best new restaurant, JBF best new restaurant finalist) when they were awarded their first michelin star. Additionally, I have held positions of Sous Chef at one star michelin restaurant, PUBLIC in NYC, as well as Executive Chef of Demi in Towson, Maryland. Restaurant experiences have helped shape me as a person and a leader, but my travels and stages (most notably Maison Rostang in Paris, and Nahm Restaurant in Bangkok), have inspired me massively as a chef. I am so grateful for all my experiences and the incredible mentors who have taught me along the way. 

It is a brutal business we are in, but I am thankful for all the ups, downs...and everything in between. 

Awards & Accolades

  • Washington Post 3 Stars (2017) 
  • Washington Post Spring Dining Guide No.6 (2017) 
  • Eater Top 38 (2017-2019) 
  • Eater DC readers choice Chef of the Year (2018) 
  • Washington Magazine Top 100, no.29 (2019)