Tae Strain

Tae Strain has spent the last 16 years cooking around the country and beyond in Baltimore, New York San Francisco, France, Thailand, and DC.

Most notably, he was the executive chef of David Chang’s flagship restaurant in DC, Momofuku CCDC, where he led the restaurant’s rebrand and resurgence with a 3-star Washington Post review, spots on Washingtonian‘s Best Restaurants list and Eater DC’s Essential 38, and a nomination for Eater DC’s Chef of the Year in 2018.

Previously, Tae served as chef de cuisine for chefs Stuart Brioza and Nicole Krazinski at The Progress SF, which was a Food & Wine Best New Restaurant and James Beard Best New Restaurant finalist, made Bon Appetit‘s Top 50 list, and earned a Michelin Star.

He has also held positions of executive chef at Demi Restaurant in Baltimore, sous chef at the 1 star Michelin and James Beard Award-winning restaurant, PUBLIC (AvroKO Hospitality) in New York, and Head of Culinary/Corporate Executive Chef at Foxtrot Markets.