Danny Bowien is the co-founded of Mission Chinese Food (locations in both San Francisco and New York) and a chef of Chinese cuisine. He details his experience growing up as a Korean adoptee of American parents in Oklahoma and how his later career development led him on the eventual path of cooking Chinese cuisine. In the interview, he expounds on how and why he fell in love with Chinese food, where he draws inspirations from for his own recipes, and his view of his own role as a chef as well as expectations of the restaurant’s future.