Meet Kevin Chang | Line cook

We had the good fortune of connecting with Kevin Chang and we’ve shared our conversation below.

Hi Kevin, what role has risk played in your life or career?
A bit over a year ago, I quit my job as a software engineer and moved down to LA from Silicon Valley with the vague notion that I’d find a job in a kitchen to explore a passion for cooking. At the time I was a pretty risk-averse person, so it took me two years of staying in an unfulfilling job to finally make the move. From there I was fortunate enough to end up cooking in a small restaurant that was featured on the LA Times’ 101 Best Restaurants list for 2023. The experiences, mentorship, and friends I’ve been graced with all came thanks to making that “risky” move.

I turned 27 recently. Having a sense of urgency is a trait that’s crucial in a kitchen, and that influences how I look at risk today. You either believe in your ability to make it work now or risk living a life of regret when time takes that opportunity away. The 20s are the best time to do so, as you’re least likely to be tied to responsibilities and are young enough to weather and recover from failure. It’s an obligation I feel that I owe myself in the pursuit of meaning.

Thanks to the unknowable machinations of the universe, I’m in between jobs again, and trying to figure out my next jump. It’s not as scary the first time around, and I’m certain I’ll land on my feet; fortune favors the bold, after all. Then again, supposedly the guy who said that died shortly after in Pompeii, so we’ll see.

Can you open up a bit about your work and career? We’re big fans and we’d love for our community to learn more about your work.
I quit my software job because I was having a quarter life crisis of sorts. Now, nearly a year and a half later and at a crossroads once again, I suppose I still am. At the very least I have some cool new burns and scars to show for it. The biggest lesson for me is the lived emphasis that anything meaningful in life is going to require a lot of hard work and dedication. Maybe eventually things get easier, but there’s no way to skip the grind. The best you can do is work at something that captures your interest completely, that you can throw yourself into entirely. You’re fighting an uphill battle from the very start, to be lukewarm about something does you no favors.

Let’s say your best friend was visiting the area and you wanted to show them the best time ever. Where would you take them? Give us a little itinerary – say it was a week long trip, where would you eat, drink, visit, hang out, etc.
There’s a lot of great nature and botanical gardens around LA. Descanso Gardens in La Cañada Flintridge is a lesser known gem with a lot of great variety. Beyond that, the beaches and trails of Santa Monica and Malibu capped off with a lobster roll from Broad St Oyster Co makes a great day in West LA. The Getty has a great art collection as well.

I really like Alma’s Cider Bar in Virgil Village, cozy place with interesting ciders and great people. In terms of the food scene, for me the vast confluence of Korean, Chinese, and Mexican cuisines is what really makes LA special. The raw marinated crab (and just about everything else) at Soban is insane. Dimsum and Chinese food in the San Gabriel Valley for sure. Two of my closest friends are Uighur, so Dolan’s in Alhambra gets points for reminding me of times going over to their house growing up. In terms of tacos, I’m of the opinion the best place is the one closest to you.

And because I’ve been trying to convince all my friends to try it out, I’d drag them along to a Brazilian Jiu Jitsu class at Renzo Gracie Los Angeles in Thai Town. Afterwards a drink and some spicy Thai food at Amphai Northern Thai or Radna Silom to numb the pain.

Who else deserves some credit and recognition?
Shoutout to chef Ryan Wong who I owe for everything this last year. Since I came in with no restaurant experience, it was a risk for him to agree to take me on the way that he did and invest the time and effort into helping me develop the necessary skills for the industry. Beyond that, his tireless effort and personal high standards have inspired me in my everyday to push myself and be a better person in general.

I also would not be able to do this without the support and understanding of my family. It was understandably very difficult for them to comprehend the reasons for me wanting to quit my stable job to cook, but that they allow me to ultimately figure out my own path serves as a reminder to make them proud with everything I do.

Instagram: @dzogchang

Image Credits
Mia Hong