This season of The Mind of a Chef dives into the expansive imagination of Danny Bowien, chef and owner of New York's Mission Chinese Food. Danny’s Origin story informs much of his playful and constantly evolving cuisine: Born in Korea, adopted & raised by a devoutly Christian white family in Oklahoma. After his mother passed away when he was in his late teens, Danny's perspective shifted and he decided to head to San Francisco for culinary school. His twenties, like most people's, were a series of highs and lows - culinary school, stints at fine dining restaurants in NY and SF, abusive chefs, falling in love and reconnecting with his Korean roots, and stumbling into what became a food movement, the original Mission Chinese Food in San Francisco.