We checked in with Arnold Myint, a 2024 James Beard Award semifinalist and chef/owner of Nashville’s iconic International Market and Suzy Wong’s Drag’n Brunch, to find out his must-have cooking ingredients, favorite Nashville eatery, dream restaurant concept, and more.

1. Tell us a bit about your culinary career.

I started my life in food as an infant in a bassinet at my parent’s restaurant and market, International Market. I was actually a figure skater who toured the world before becoming a chef. During that time, my journals all revolved around food and restaurant hospitality. I ended up in New York City and attended culinary school, worked in fine dining, and eventually taught culinary arts.

I’ve dabbled in media—both television and editorial. Currently, I’m back to where it all started as the chef and partner (with my sister) of International Market “2.0” directly across the street from the original, which opened in 1975.

2. What moment are you most proud of in your professional culinary history?

Recently, it’d have to be two major bucket list check-offs: I locked down a cookbook deal and received a very unexpected James Beard nomination for Best Chef Southeast for cooking food that honors my mother. That’s pretty rad.

3. What dish are you currently loving on your menu?

Hands down, it’s my “Fancy Mushroom Laab.” It’s locally sourced heirloom mushrooms roasted and tossed with all the components I love in a traditional Thai minced meat salad. This one is plant-based and highlights my grandmother’s pickled garlic, fresh mint, and toasted rice powder. I feel it represents my growing up with sustainable Southern resources but applying flavors authentic to my heritage.

4. Tell us about your go-to ingredient. What are you always reaching for?

Fish Sauce prevails. It’s a magical flavor that is underused and needs to be celebrated more.

Also, onions. It seems simple, but think about it. The techniques and potential of numerous flavors and textures are endless. Depending on how you play with them, you can get spice, sweet, savory, cream and crunch. Also, if you ever want to impress your friends, sauté an onion and fill your house with its aroma. Works every time.

5. Aside from your restaurant, what’s your favorite place to eat in Nashville?

I’d say City House is always my spot. I love everything about it, from the concept to the service. It’s approachable and comforting. The food and point of view have a ton of integrity and heart. I don’t have to think hard when I dine at City House; I just trust the experience will be solid. And the seasonal frico is perfection.

6. If you could open a brand-new restaurant concept right now (and money was no object), what would it be?

A small family-style tasting room with a seasonal menu highlighting local producers that would benefit nonprofits within the local food resource community. Basically, a place where you are invited to my house for dinner.