Danny Bowien | |
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Born | James Daniel Bowien 1982 (age 41–42) |
Nationality | American |
Occupation | Chef |
James Daniel Bowien (born 1982) is a chef and restaurateur. He is the founder and owner of Mission Chinese Food in New York City and Brooklyn and co-founder of Mission Chinese Food in San Francisco, California. [1] Bowien is a James Beard Award winner, and the main subject of season six of the food and travel show The Mind of a Chef . [2]
Bowien, born in South Korea, was adopted at a young age by a family in Oklahoma. [3] [4] Growing up as one of the only Korean Americans in school left him without a clear sense of identity, and his roots in Asian culture fostered a need to do something respectable. [5] He had various jobs, including as a dishwasher in a Vietnamese restaurant, [4] and at age 19 he moved to San Francisco. [4]
After a spell in culinary school Bowien worked at several restaurants in the San Francisco Bay Area, including the Italian restaurant Farina. [6] Through his work there he was sent to the 2008 Pesto World Championships in Genoa, Italy, where he won first place. [7]
Bowien partnered with Anthony Myint on a series of food truck pop-ups including Mission Street Food and Mission Burger, and with the owners of a Chinese restaurant called Lung Shan on Mission Street, started Mission Chinese Food as the first restaurant-within-a-restaurant pop-up. [6] It was named the second Best New Restaurant in America by Bon Appetit Magazine and fourth Best New Restaurant in America by GQ Magazine. [8] [9] Bowien was nominated the 2011 Rising Star Chef by the San Francisco Chronicle , and in 2012 he was a James Beard Award Finalist. [10] [11] He was included in Food and Wine Magazine's 40 Big Thinkers under 40, and San Francisco Chronicle’s Bay Area 30 under 30. [12] [13]
After leaving San Francisco in 2012 Bowien opened a standalone Mission Chinese Food in New York City's Lower East Side. [14] In 2013, he opened a Mexican restaurant, Mission Cantina, in New York. [15] Mission Cantina was closed 3 years later. [16] In May 2013, Bowien was awarded the prestigious "Rising Star Chef" by the James Beard Foundation for his work in the Mission Chinese Food in San Francisco and New York City. [17] [18]
In 2014 Bowien moved Mission Chinese Food to New York's Chinatown. [19] In 2017, Bowien was chosen to be the main subject of the sixth season of the food and travel show The Mind of a Chef . It premiered on November 14, 2017, on Facebook Watch. [2] In 2018, Bowien opened a new Mission Chinese Food location in Bushwick, Brooklyn in front of the independent music venue Elsewhere. [20] In September, 2020, Bowien announced permanent closure of the Mission outpost on East Broadway in Chinatown, due to the hardships COVID-19 had on the hospitality industry. [21] While the Mission Chinese Food in Chinatown had closed permanently by the end of September 2020 due to the coronavirus pandemic, the Bushwick location remained open. [22] In 2022, he closed all of his New York City locations permanently. [23]
By late April 2024, Bowien would open a new Mission Chinese at 43 Mott Street, within the Cha Kee restaurant in NY Chinatown. The restaruant will keep its Cha chaan teng HK Cafe menu, but would change to a Japanese fusion Chinese cuisine by 5 PM. [24]
Bowien is recognized for his impact on the democratization of fine dining. [25] Bowien is known as a populist, making food that is accessible to everyone. [26] His work in the kitchen is notable, according to GQ, for pioneering the elevation of Chinese food and breaking down barriers in an industry known for its strict Eurocentric hierarchy. [4]
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Anthony Eric Myint is an American restaurateur, chef, activist, author and food consultant based in the Mission in San Francisco, California. He is a founder of Mission Chinese Food, "The Perennial", Mission Street Food, Mission Cantina, "Mission Burger", "Lt. Waffle", and "Commonwealth Restaurant". He is a pioneer in the environmental and charitable restaurant movement.
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Mission Chinese Food is a restaurant in San Francisco. Previously, the business also operated in New York City.
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