Anthony Myint facts for kids

Anthony Eric Myint (born May 5, 1978, in Falls Church, Virginia, United States) is an American chef, restaurant owner, and activist. He is known for starting popular restaurants like Mission Chinese Food and for his work in making the food industry more environmentally friendly. He lives in San Francisco, California.

Helping the Planet Through Food

Anthony Myint is a leader in a movement that encourages restaurants to help fight climate change. He believes that healthy soil can be a big part of the solution.

In 2019, he won the Basque Culinary World Prize. This award celebrates chefs who make a difference outside the kitchen. He won it for his non-profit groups, Zero Foodprint and Restore California. These groups work with the government to create a food system that helps the environment. They do this by giving money directly to farmers who use methods that reverse global warming.

Zero Foodprint was also named the "Humanitarian of the Year" in 2020 by the James Beard Foundation, which is a very respected organization in the food world.

Awards for His Cooking

Myint has received many honors for his work in the food industry.

• He was named one of the 13 most influential people in the food world by Chow.com.
• Eater.com, a popular food website, called him San Francisco's "empire builder of the year" in 2011.
• Food & Wine Magazine listed him among the "Top 40 under 40" big thinkers in the food world in 2010.
• He was also named "Charitable Chef of the Year" by SF Weekly and one of 7x7 Magazine's "Hot 20" in 2011.

Anthony Myint also wrote a cookbook with his wife, Karen Leibowitz. It's called Mission Street Food: Recipes and Ideas from an Improbable Restaurant. The New York Times recognized it as a notable cookbook in 2011.

Before Becoming a Chef

Anthony Myint grew up in Annandale, Virginia. His parents came to the U.S. from Burma. He went to a special school called Thomas Jefferson High School for Science and Technology. Later, he studied Economics and Asian studies at Carleton College.

After college, Myint worked in market research for three years. In 2003, he decided to travel the world. He visited 31 countries on six continents, trying many different kinds of food. This trip helped him learn a lot about various cooking styles.

His Journey in the Kitchen

In 2004, Myint moved to San Francisco, California. He started working as a cook in different restaurants, including Bar Tartine.

Starting Mission Street Food

While working at Bar Tartine, Myint began his own food business called Mission Street Food. He started it using a food truck. Later, he moved his business to Lung Shan Chinese Restaurant. On Thursday and Saturday nights, Mission Street Food would take over the restaurant.

He also opened "Mission Burger" inside a supermarket, but it eventually closed. Mission Street Food itself closed in June 2010.

Mission Chinese Food and Beyond

In July 2010, Myint opened a new restaurant called Mission Chinese Food. It also operated inside Lung Shan restaurant, continuing the idea of a "restaurant-within-a-restaurant."

• Michael Bauer of the San Francisco Chronicle named Mission Chinese Food one of San Francisco's top 100 restaurants.
• Anthony Myint worked there with chef Danny Bowien, who was named a "rising star chef" in 2011.
• Bon Appetit Magazine listed Mission Chinese Food as the second-best new restaurant in America.

In 2012, Myint and Bowien opened a second Mission Chinese Food location in New York City. By 2013, Bon Appetit Magazine called both locations the ninth-most important restaurants in the United States. Myint and Bowien also opened another restaurant called Mission Cantina in November 2013.

Other Restaurant Projects

In August 2010, Anthony Myint and some friends from Bar Tartine opened Commonwealth Restaurant. This was a fancy restaurant that also focused on charity. Commonwealth was recognized as a James Beard Semifinalist for "Best New Restaurant" in 2011.

Myint was also the first chef at "Mission Bowling Club" in San Francisco, which opened in 2012. His famous Mission Burger was on the menu there again. In 2013, he opened "Lt. Waffle" and "Greensalads.org" inside "Linea Caffe" in San Francisco.

The Perennial and Sustainability

In January 2016, Myint opened "The Perennial" with co-founder Karen Leibowitz. This restaurant was special because it focused on environmental sustainability. The Perennial is committed to promoting eco-friendly practices, working closely with Zero Foodprint. Myint started Zero Foodprint with Chris Ying and Peter Freed. In September 2017, Myint became co-chef of The Perennial with Michael Andreatta.