Executive Director at Zero Foodprint, Restoring the Climate while Growing Better Food | Activist
Award-Winning Chef | Restaurateur | TED Speaker | Trailblazing Collective Regeneration (aka Table to Farm)
In the dynamic realm of culinary innovation and climate action, Anthony Myint stands out as a trailblazing figure. With a career that seamlessly blends his passion for food with a commitment to environmental sustainability, Myint is reshaping how we think about our plates and the planet. From the bustling streets of San Francisco, Myint has made a name for himself as an award-winning chef and restaurateur. He co-founded the legendary Mission Chinese Food, a name synonymous with bold flavors and creative twists on traditional dishes. But his culinary journey didn't start there. Born in Falls Church, Virginia, to Chinese parents from Burma, Myint's early years were a mix of rigorous academics and a budding love for food. After studying Economics and Asian Studies at Carleton College, he embarked on a global culinary adventure, exploring 31 countries across six continents. This world tour ignited his passion for diverse culinary traditions and set the stage for his future endeavors.
In 2004, Myint landed in San Francisco, where his culinary career took off with a line cook position at Bar Tartine. It was here that he launched Mission Street Food, a food truck venture that quickly evolved into a beloved pop-up restaurant. This success paved the way for Mission Chinese Food, which made waves with its inventive dishes and soon became a San Francisco staple. Not content with just one success, Myint and his culinary partner, Danny Bowien, expanded the Mission Chinese Food concept to New York, where it continued to garner accolades.
But Myint's impact extends beyond the restaurant scene. As the Executive Director and Co-Founder of Zero Foodprint, Myint is on a mission to restore the climate through innovative food systems. Under his leadership, Zero Foodprint collaborates with farmers and businesses to create a renewable food system that combats global warming. This groundbreaking work earned him the Basque Culinary World Prize in 2019 and the James Beard Foundation’s Humanitarian of the Year award in 2020.
In 2016, Myint and his wife, Karen Leibowitz, launched The Perennial, a restaurant dedicated to environmental sustainability. This venture reflects their commitment to reducing the ecological footprint of dining. With a focus on local, sustainable ingredients and innovative practices, The Perennial exemplifies Myint's belief that food can be a force for good.
Myint’s journey is a testament to his relentless drive and visionary thinking. From his early days as a line cook to his current role as a leader in environmental and culinary innovation, Anthony Myint continues to inspire with his commitment to delicious, sustainable food. His story is one of passion, creativity, and a deep-seated belief that food can indeed change the world.
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Instagram: https://www.instagram.com/zerofoodprint/
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