Born in Taiwan, Properietor and Executive Chef David Chang, moved to the US in his mid-twenties. With his passion in food and cooking, David acquired his culinary skills from previous employments over twenty years in well-established French, Chinese, Vietnamese and Japanese restaurants. With his fundamental knowledge in French cooking, David infuses Asian flare into his creations while preserving the natural flavor of fresh seafood. He also applies the Chinese cooking philosophy in all of his creations: color, fragrance, taste, and presentation.
Some popular creations such as Grouper and Scallops with Key Lime Sauce, Sea Bass with Miso Reduction Sauce, Halibut and Shrimps in Cedar Boat, and Stuffed Lobster with Seafood Sauce had won the hearts of many patrons.
After opening Redfish, David met Rolita Chan through a long-term customer. Rolita was raised in Hong Kong and came to the US for higher education in 1987. After completing her MBA from the University of Houston and working for the corporate world for over 12 years, she resigned to pursue other dreams. After meeting David, she helped in operation and management of the restaurant.
