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Danny Bowien Wire

GQ's "Men of the Year" issue runs a mammoth profile on Danny Bowien. Among many topics, the Mission Chinese Food chef discusses the 37 pounds he lost opening in New York, how (exactly) he won that Italian pesto contest, and his current headspace: "Over the years of cooking, I've gone through all these stages of being an asshole...I kind of just wanted to come out the other end as the nice guy, you know? I don't need to be the best anymore. I just want to cook what I want to cook." [GQ]