Seoul-born chef Danny Bowien was raised in Oklahoma and spent his career perfecting his Oriental-American fusion cuisine. Combining his Asian heritage with American food culture and ingredients, chef Bowien is chef owner of his restaurants, Mission Chinese Food in New York and San Francisco. Experimenting with flavours and ingredients, dishes include the likes of ma po tofu with pork shoulder and Sichuan pepper.

Chef Bowien is a self-taught success story. Having decided cookery school wasn’t for him, he headed to New York and San Francisco to embark on a career led by local restaurants including Tsunami, Blowfish Sushi, Slow Club and Farina. Picking up skills and ideas along the way, Danny created his San Francisco flagship, Mission Chinese in 2010, spawning a New York counterpart in 2012 and Mission Cantina, a Mexican restaurant in New York in 2013.

  • Mission Chinese Food NY – Best New Restaurant 2013, James Beard
  • Rising Star Chef – James Beard 2013


Mission Chinese Food

154 Orchard St. New York City, NY, United States

(212) 529-8800

Mission Chinese Food, San Francisco

2234 Mission St. San Francisco, CA, United States

(415) 863-2800

Mission Cantina

172 Orchard Street

New York City,


United States

(212) 254 2233

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