Anthony Eric Myint (born May 5, 1978, Falls Church, Virginia, United States) is an American restaurateur, chef, activist, author[1] and food consultant based in the Mission in San Francisco, California.
He is the 2019 winner of Basque Culinary World Prize for his non-profit work as Co-Founder of Zero Foodprint and Restore California a collaboration with the state government engaging consumers in the creation of a renewable food system through direct payments to farmers for their role in reversing global warming; the prize recognizes chefs for their contributions to gastronomy outside of the kitchen.
[11] In addition, he has co-written a cookbook with his wife, Karen Leibowitz, Mission Street Food: Recipes and Ideas from an Improbable Restaurant.
He attended the renowned Thomas Jefferson High School for Science and Technology,[14] and graduated from Carleton College, majoring in Economics and Asian studies.
In 2004, Myint moved to San Francisco, California, where he began working as a line cook, and he eventually landed at Bar Tartine.
[15] He expanded the business and moved to Lung Shan Chinese Restaurant, where on Thursday and Saturday nights Mission Street Food took place.
[24] 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.