Danny Bowien is a renowned chef and restaurateur, celebrated for his innovative approach to Chinese cuisine. He is the founder and owner of Mission Chinese Food, with locations in New York City and Brooklyn, and co-founder of the original Mission Chinese Food in San Francisco. Bowien’s culinary journey began in Oklahoma, where he was adopted from South Korea. After moving to San Francisco at 19, he honed his skills in various restaurants, including the acclaimed Italian eatery Farina, where he won first place at the 2008 Pesto World Championships in Genoa, Italy.

In collaboration with Anthony Myint, Bowien launched a series of successful food truck pop-ups, leading to the establishment of Mission Chinese Food as a pop-up within Lung Shan restaurant. This venture quickly gained acclaim, being named the second Best New Restaurant in America by Bon Appetit and fourth by GQ. His talent did not go unnoticed, as he was nominated for the Rising Star Chef award by the San Francisco Chronicle in 2011 and became a James Beard Award Finalist in 2012, further solidifying his reputation in the culinary world.

After relocating to New York City in 2012, Bowien opened a standalone Mission Chinese Food, which continued to receive accolades despite facing challenges. In 2013, he was awarded the prestigious Rising Star Chef title by the James Beard Foundation. His commitment to making fine dining accessible has made a significant impact on the culinary landscape, as he is recognized for breaking down barriers in an industry often dominated by Eurocentric standards.

Bowien’s influence extends beyond his restaurants; he is also the co-author of The Mission Chinese Food Cookbook and was featured as the main subject in the sixth season of the food and travel show The Mind of a Chef. His dedication to Sichuanese cuisine, characterized by balance and restraint, has garnered him a loyal following and critical acclaim, making him a pivotal figure in the democratization of fine dining.