Danny Bowien born in 1982, is a chef and co-founder of Mission Chinese Food and the Mission Burger in San Francisco, California. Bowien was born in South Korea and raised in Oklahoma. He began his culinary career in New York City, at Sumile, and later he moved to San Francisco, where he worked at Blowfish Sushi, Slow club and Tsunami, before working at Farina, when he won the Pesto World Championship.

Bowien is best known for converting an ultrapopular taco trucks loyal following into fans of his proudly experimental take on Chinese food in San Franciscoand now devotees wait hours for a spot at his New York City outpost. Only one dish at Mission Chinese Food costs more than $16, and 75 cents from each entre sold goes to a local food bank

He describes his cooking at Americanized Oriental food, played out in dishes like his supersmoky kung pao pastrami. In the next five years, hed like to open restaurants in locations as diverse as Paris, Brooklyn and Oklahoma Cityhis hometown.

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