Anthony Myint

Anthony Eric Myint (born May 5, 1978, Falls Church, Virginia, United States) is an American restaurateur, chef, author [1] and food consultant based in the Mission in San Francisco, California. He is a founder of "The Perennial",[2] Mission Street Food, Mission Chinese Food, Mission Cantina, "Mission Burger", "Lt. Waffle", and "Commonwealth Restaurant".[3] He is a pioneer in the charitable restaurant business.[4] Myint was named to Chow.com's 13 most influential people in the food world [5] and was selected Eater.com's empire builder of the year for San Francisco (2011).[6] Food & Wine Magazine listed Myint among the "Top 40 under 40" big thinkers in the food world for 2010.[7] He was also Charitable Chef of the year by SF Weekly,[8] and one of 7x7 Magazine's "Hot 20" for 2011.[9]

In addition, he has co-written a cookbook with his wife, Karen Leibowitz, Mission Street Food: Recipes and Ideas from an Improbable Restaurant.[10] The book was a New York Times Notable cookbook for 2011.[11]

Pre-culinary career

Myint was raised in Annandale, Virginia the son of Chinese parents, who had immigrated from Burma. He attended the renowned Thomas Jefferson High School for Science and Technology, and graduated from Carleton College, majoring in Economics and Asian studies. After graduating from Carleton, Myint worked for three years in Northern Virginia, in market research, specializing in the travel industry. In 2003, he embarked on a trip around world, eating his way across 31 countries and six continents, exposing himself to a diverse array of culinary traditions.

Culinary career

In 2004, Myint moved to San Francisco, California, where he began working as a line cook, and he eventually landed at Bar Tartine. While working there, he began Mission Street Food, by using a food truck to launch his initial enterprise.[12] He expanded the business and moved to Lung Shan Chinese Restaurant, where on Thursday and Saturday nights Mission Street Food took place.[13] Myint also opened Mission Burger, within the Duc Loi supermarket, but this venture eventually closed.[14] Mission Street Food closed in June 2010, to be replaced by Mission Chinese Food,[15] which opened in Lung Shan restaurant in July 2010 as a new incarnation of the restaurant-within-a-restaurant concept. Mission Chinese Food was named one of San Francisco's top 100 restaurants by Michael Bauer of the San Francisco Chronicle.[16] Anthony Myint continues to work there alongside chef Danny Bowien, who was named a 2011 rising star chef by San Francisco Chronicle.[17][17] Mission Chinese Food was second on the list of the 10 Best New Restaurants in America,[18] by Bon Appetit Magazine. In 2012, Myint and Bowien opened a second location of Mission Chinese Food in New York, on the Lower East Side of Manhattan.[19] In 2013, Bon Appetit Magazine named Mission Chinese Food (both locations) the ninth-most important restaurant in the United States.[20] Bowien and Myint opened a follow-up restaurant, Mission Cantina, in November 2013.[21]

Anthony Myint, along with Bar Tartine alumni, Jason Fox, Xelina Leyba and Ian Muntzert opened a charitable fine-dining establishment, Commonwealth Restaurant, in August 2010 in San Francisco.[22][23][24] Commonwealth was named a James Beard Semifinalist in 2011 for Best New Restaurant.[25]

Anthony Myint was the opening chef at "Mission Bowling Clu"b[26][27] in San Francisco, which opened in early 2012.[28] The menu features the reappearance of the Mission Burger.[29] In 2013, Myint opened "Lt. Waffle"[30] and "Greensalads.org"[31] inside "Linea Caffe",[32] also in San Francisco's Mission District, in partnership with Andrew Barnett.[33]

In January 2016, Myint opened a new restaurant called "The Perennial",[34] which prioritizes environmental sustainability with co-founder Karen Leibowitz.[35] The Perennial is pledged to promote environmental sustainability in tandem with Zero Foodprint, which Myint founded with Chris Ying, former editor of Lucky Peach, and Peter Freed, environmental expert.[36] In September 2017, Myint became co-chef of The Perennial with Michael Andreatta.[37]

References

  1. ↑ Barmann, Jay. "Mission Street Food Cookbook Goes Up for Pre-Sale - Grub Street San Francisco". Sanfrancisco.grubstreet.com. Retrieved 2013-11-04.
  2. ↑ "Home". The Perennial.
  3. ↑ "ANTHONY MYINT - Bay Area Blog - NYTimes.com". Bayarea.blogs.nytimes.com. 2010-05-28. Retrieved 2013-11-04.
  4. ↑ "Inside Scoop SF » Bio: About Michael Bauer". Insidescoopsf.sfgate.com. 2006-04-24. Retrieved 2013-11-04.
  5. ↑ "The 2010 CHOW 13 - Feature - Food News". Chow.com. 2010-09-28. Retrieved 2013-11-04.
  6. ↑ "The Eater Awards 2010 San Francisco Winners, Announced! - Eater Awards 2010 - Eater SF". Sf.eater.com. 2010-11-08. Retrieved 2013-11-04.
  7. ↑ "Anthony Myint & Danny Bowien: Charitable Chefs | Food & Wine". Foodandwine.com. Retrieved 2013-11-04.
  8. ↑ "San Francisco Best Charitable Chef - Anthony Myint - Best Of San Francisco". SF Weekly. Retrieved 2013-11-04.
  9. ↑ "Hot 20 2011: Anthony Myint, restaurateur and Corey Lee, Benu chef-owner". 7x7. 2001-07-05. Retrieved 2013-11-04.
  10. ↑ Kauffman, Jonathan (2011-02-07). "McSweeney's to Publish Mission Street Food Cookbook". Blogs.sfweekly.com. Retrieved 2013-11-04.
  11. ↑ Moskin, Julia; Fabricant, Florence; Wells, Pete; Fox, Nick (29 November 2011). "Notable Cookbooks of 2011". Retrieved 24 October 2017 – via www.nytimes.com.
  12. ↑ "Mobile Food Alert: The Truck Is Real, and It's Legit - Eater SF". Sf.eater.com. 2008-10-03. Retrieved 2013-11-04.
  13. ↑
  14. ↑ Birdsall, John (2010-05-28). "Last Call at Mission Burger". Blogs.sfweekly.com. Retrieved 2013-11-04.
  15. ↑ Michael Bauer (2011-03-06). "Mission Chinese Food review: Distinct, inexpensive - SFGate". Articles.sfgate.com. Retrieved 2013-11-04.
  16. ↑ "Inside Scoop SF » The 26 new places in the Top 100 Bay Area Restaurants". Insidescoopsf.sfgate.com. 2011-03-31. Retrieved 2013-11-04.
  17. 1 2 Janny Hu (2011-03-13). "Danny Bowien: 2011 Rising Star Chef - SFGate". Articles.sfgate.com. Retrieved 2013-11-04.
  18. ↑ "The Best New Restaurants in America, 2011 - Bon Appétit". Bonappetit.com. 2011-08-16. Retrieved 2013-11-04.
  19. ↑ Florence Fabricant. "Mission Chinese Food Is Coming to New York". The New York Times. Retrieved 2013-11-04.
  20. ↑ "The 20 most important restaurants 2013". Archived from the original on March 13, 2013. Retrieved March 4, 2013.
  21. ↑ "What to Eat at Mission Cantina, Officially Open Tonight". Retrieved 24 October 2017.
  22. ↑ "About Us | Commonwealth". Commonwealthsf.com. Retrieved 2013-11-04.
  23. ↑ Birdsall, John (2010-03-25). "Bar Tartine Redux at Mission Street Food Spin-Off Commonwealth". Blogs.sfweekly.com. Retrieved 2013-11-04.
  24. ↑ Birdsall, John (2010-08-10). "Commonwealth Opens with Polished Cooking and a Deep Sense of Confidence". Blogs.sfweekly.com. Retrieved 2013-11-04.
  25. ↑ "Awards Watch: 2011 Restaurant and Chef Awards Semifinalists". Archived from the original on April 23, 2011. Retrieved April 27, 2011.
  26. ↑ "Mission Bowling Club". missionbowlingclub.com.
  27. ↑ "Bowling Alley : Eater SF". Sf.eater.com. 2011-03-22. Retrieved 2013-11-04.
  28. ↑ "Mission Bowling Club : Eater SF". Sf.eater.com. Retrieved 2013-11-04.
  29. ↑ "Mission Bowling Club to Feature the Famed Mission Burger and a Menu by Anthony Myint". Archived from the original on June 1, 2011. Retrieved April 27, 2011.
  30. ↑ "会社設立を税理士へ相談するメリット – 会社設立を税理士へ相談するメリットについて". www.ltwaffle.com.
  31. ↑ http://www.greensalads.org/
  32. ↑ "Linea Caffe » A San Francisco Based Coffee Roasting Company and Cafe". Linea Caffe.
  33. ↑ "Inside Scoop SF » Linea Caffe opens in the Mission, courtesy of Andrew Barnett and Anthony Myint". Insidescoopsf.sfgate.com. 2013-09-18. Retrieved 2013-11-04.
  34. ↑ "Is the Perennial the restaurant of the future?".
  35. ↑ http://www/sfgate.com/news/article/New-S-F-restaurant-s-mission-Save-the-5825635.php
  36. ↑ "Watch Lucky Peach's Chris Ying Introduce Zero Foodprint at MAD". Retrieved 24 October 2017.
  37. ↑ Rao, Tejal (20 September 2017). "San Francisco Chefs Serve Up a Message About Climate Change". Retrieved 24 October 2017 – via www.nytimes.com.
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