Today, I’m excited to talk to Arnold Myint, the talented Chef at The International Market in Nashville. Known for his vibrant personality on Top Chef, Arnold is redefining Thai cuisine by blending modern techniques with traditional Thai flavors. In 2024, he was a semifinalist for the prestigious James Beard Award for Best Chef Southeast, highlighting his exceptional culinary skills.In this episode, you’ll discover how Arnold connects his Thai roots to his southern home, honoring his family through his culinary creations. He shares the unique flavors and combinations featured on his menu, creating a gateway into Thai cuisine for his customers. You’ll also learn about his signature dishes, his personal and professional milestones, and his contributions to the LGBTQ+ community in Nashville.
What you'll learn from Chef Arnold Myint
The aromatic smells and flavors of Arnold’s childhood (2:50)The culinary influence of his mother and father (4:34)How his Thai heritage and Nashville upbringing shape his cooking (5:26)Insights into eating Thai food at home (6:26)The ethos behind ingredient choices at his restaurant (8:09)Exploring regional differences in Thai cuisine (8:29)The story behind his southern Thai fried chicken dish (9:16)Why he embraces unpredictability in his restaurant (10:46)Frustrations with common ordering habits (12:08)Common misconceptions about Thai food (13:03)His support for the local community (13:48)Connecting to his Thai roots and cultural heritage (15:34)Honoring his mother’s memory in the kitchen (16:19)Inspirations from American food culture (17:40)Being a gateway to Thai cuisine for a broader audience (18:40)Incorporating Burmese flavors into the menu (20:23)Challenges in sourcing quality shrimp paste (21:05)His favorite summer dish (22:13)Significant personal accomplishments (25:18)Professional achievements worth celebrating (26:54)A culinary tour through Nashville (29:56)Dream collaborations in the culinary world (34:48)The worst advice he’s received in hospitality (36:05)An upcoming family project he’s proud of (37:34)
I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here!
Links to other episodes with chefs in Nashville
Don't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations:Conversation with Chef Maneet ChauhanConversation with pastry chef Alyssa GangeriInterview with chef Levon Wallace from Fatbelly Pretzels in NashvilleInterview with chef Matt Bolus
Links to most downloaded episodes (click on any picture to listen to the episode)
Chef Sheldon Simeon
Chef Andy Doubrava
Chef Chris Kajioka
Chef Jacques Pepin
Social media
Chef Arnold Myint
Instagram
Facebook
Social media
The International Market
Instagram
Facebook
Links mentioned in this episode
Restaurant The International Market in Nashville
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TO THE ‘FLAVORS UNKNOWN’ NEWSLETTER
What you'll learn from Chef Arnold Myint
The aromatic smells and flavors of Arnold’s childhood (2:50)The culinary influence of his mother and father (4:34)How his Thai heritage and Nashville upbringing shape his cooking (5:26)Insights into eating Thai food at home (6:26)The ethos behind ingredient choices at his restaurant (8:09)Exploring regional differences in Thai cuisine (8:29)The story behind his southern Thai fried chicken dish (9:16)Why he embraces unpredictability in his restaurant (10:46)Frustrations with common ordering habits (12:08)Common misconceptions about Thai food (13:03)His support for the local community (13:48)Connecting to his Thai roots and cultural heritage (15:34)Honoring his mother’s memory in the kitchen (16:19)Inspirations from American food culture (17:40)Being a gateway to Thai cuisine for a broader audience (18:40)Incorporating Burmese flavors into the menu (20:23)Challenges in sourcing quality shrimp paste (21:05)His favorite summer dish (22:13)Significant personal accomplishments (25:18)Professional achievements worth celebrating (26:54)A culinary tour through Nashville (29:56)Dream collaborations in the culinary world (34:48)The worst advice he’s received in hospitality (36:05)An upcoming family project he’s proud of (37:34)
I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here!
Links to other episodes with chefs in Nashville
Don't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations:Conversation with Chef Maneet ChauhanConversation with pastry chef Alyssa GangeriInterview with chef Levon Wallace from Fatbelly Pretzels in NashvilleInterview with chef Matt Bolus
Links to most downloaded episodes (click on any picture to listen to the episode)
Chef Sheldon Simeon
Chef Andy Doubrava
Chef Chris Kajioka
Chef Jacques Pepin
Social media
Chef Arnold Myint
Social media
The International Market
Links mentioned in this episode
Restaurant The International Market in Nashville
SUBSCRIBE
TO THE ‘FLAVORS UNKNOWN’ NEWSLETTER
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