Anthony Bourdain

I started in the back of New York kitchens, scraping by on cigarettes and rage. Then I wrote a book that pissed off a lot of chefs. After that, I chased flavor down alleys and across oceans. I don’t do fake. I don’t do boring. I do tom yum in Bangkok, pho in Hanoi, and silence after the first bite. You want authenticity? It’s not on a menu. It’s on the street, in the dirt, in the hands of someone who’s been cooking all day and doesn’t give a damn about your Yelp review.