When it first appeared in 2011, Lucky Peach was something new: an irreverent food magazine that broke down barriers between journalists and cooks. Founded by two veteran writers, Peter Meehan and Chris Ying, and a successful chef, David Chang, it ran articles and recipes from creative minds all over the culinary landscape and beyond.

But that alliance eventually pulled apart. On March 13, Mr. Meehan, the editorial director, told the staff of more than a dozen that there would be just two more print issues of the quarterly magazine, and that the lights at the Lucky Peach office in Chinatown in Manhattan would go out in May.

In an interview last week, Mr. Meehan said that the company had arrived at a crucial moment in its growth, which amplified creative differences among its partners, as well as differences in financial strategy.

“Dave and I have had a difficult but successful partnership for years, like two objects that both have intense gravitational pull,” said Mr. Meehan, who wrote the “Momofuku” cookbook with Mr. Chang in 2009. “It made interesting friction for a while, but I think we just kind of collided in the last six months.”

