Anthony Myint

Anthony Myint is a chef, author and food consultant based in San Francisco. In 2016, he founded The Perennial alongside Karen Leibowitz, with the aim of emphasizing the importance that environmental sustainability should have in restaurants. Since then, the concept has turned into ’The Perennial Farming Initiative’, which hopes to foster a renewable food system rooted in healthy soil. Their goal is to offer produce that is responsibly grown, promote an equitable production system and guarantee great flavor. Anthony has also partaken in different projects, such as the non-profit Zero Foodprint, which has created a network of restaurants with the mission of fighting climate change promoting the concept of Carbon Neutral Dining. He is also a member of James Beard Foundation’s Sustainable Business Leadership Council, a sustainability mentor at the Culinary Institute of America’s Napa and has co-written a cookbook with his wife, Karen Leibowitz, Mission Street Food: Recipes and Ideas from an Improbable Restaurant.