2004 In 2004, David Chang parlayed a passion for ramen into a tiny, 27-seat counter place. Chang, who trained at ambitious restaurants like Manhattan’s Café Boulud, uses avant-garde techniques such as sous vide to cook short ribs, and packs his noodle bowls with superb ingredients, most famously Berkshire pork served in a smoky, bacony broth. Now there are inspired ramen joints all over the place, along with versions of Chang’s roast pork belly buns. The F&W Best New Chef 2006 is a star worldwide, with additional restaurants in Manhattan, outposts in Toronto and Sydney, and a quarterly journal, Lucky Peach. Plus, he has a new obsession: vegetables. momofuku.com.