Anthony Eric Myint (born May 5, 1978, Falls Church, Virginia, United States) is an American restaurateur, chef, author  and food consultant based in the Mission in San Francisco, California. He is the founder of Mission Street Food, Mission Chinese Food, Mission Cantina, Mission Burger, Lt. Waffle, and Commonwealth Restaurant. He is a pioneer in the charitable restaurant business. Myint was named to Chow.com's 13 most influential people in the food world  and was selected Eater.com's empire builder of the year for San Francisco (2011). Food & Wine Magazine listed Myint among the "Top 40 under 40" big thinkers in the food world for 2010. He was also Charitable Chef of the year by SF Weekly, and one of 7x7 Magazine's "Hot 20" for 2011.
In addition, he has co-written a cookbook with his wife, Karen Leibowitz, Mission Street Food: Recipes and Ideas from an Improbable Restaurant.  The book was a New York Times Notable cookbook for 2011. 
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, Anthony 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.
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. He expanded the business and moved to Lung Shan Chinese Restaurant, where on Thursday and Saturday nights Mission Street Food took place. Myint also opened Mission Burger, within the Duc Loi supermarket, but this venture eventually closed. Mission Street Food closed in June 2010, to be replaced by Mission Chinese Food, 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. Anthony Myint continues to work there alongside chef Danny Bowien, who was named a 2011 rising star chef by San Francisco Chronicle. Mission Chinese Food was second on the list of the 10 Best New Restaurants in America, 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. In 2013, Bon Appetit Magazine named Mission Chinese Food (both locations) the ninth-most important restaurant in the United States. Bowien and Myint opened a follow-up restaurant, Mission Cantina, in November 2013.
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. Commonwealth was named a James Beard Semifinalist in 2011 for Best New Restaurant.
Anthony Myint was the opening chef at Mission Bowling Club in San Francisco, which opened in early 2012. The menu features the reappearance of the Mission Burger. In 2013, Myint opened Lt. Waffle and Greensalads.org inside Linea Caffe, also in San Francisco's Mission District, in partnership with Andrew Barnett.
In October 2014, Myint announced a new restaurant he plans to open in early 2015, called The Perennial, which will prioritize environmental sustainability. The Perennial will benefit Zero Foodprint, a non-profit devoted to reducing and offsetting greenhouse gas emissions in the restaurant industry; Myint founded Zero Foodprint with Chris Ying, editor of Lucky Peach, and Peter Freed, environmental expert.
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