Anthony Myint is a chef, restaurateur and author based in San Francisco. His current focus is The Perennial, a restaurant championing farming that reverses climate change. He is also working to establish sustainability as a culinary quality through his non-profit Zero Foodprint. He is the cofounder of Mission Chinese Food (named one of the 20 Most Important Restaurants in America by Bon Appetit and the NY Times restaurant of the year in 2012), Commonwealth (one Michelin star) and Mission Street Food. He is the co-author of Mission Street Food: Recipes and Ideas from an Improbable Restaurant, a New York Times Notable cookbook in 2011.