Born in Taiwan, 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 the basis 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 local patrons.
After opening Redfish, David met Rolita Chan through a long-term customer. Rolita was born in Hong Kong and came to the US for higher education in mid 1980’s. After completing her MBA from the University of Houston and working for the corporate world for over 12 years, she resigned and tried to pursue other dreams. After meeting David, she helped in operation and management of the restaurant.

David and Rolita, along with all the staff, take pride in serving you at Redfish Seafood Grill.