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Arnold Myint’s story is one of legacy, reinvention and love—of food, family and community.

The James Beard-nominated chef and Nashville native grew up inside his family’s beloved International Market, where his Thai mother built a gathering place for connection through food. After spending his young adulthood as a nationally-ranked, competitive figure skater, Myint went on to work as a celebrated drag queen under the alter ego Suzy Wong. After attending culinary school in NYC, opening restaurants and appearing on Top Chef, Arnold was suddenly drawn back home.

When his parents passed in 2019, Arnold and his sister Anna took over the family restaurant. Now, with his debut cookbook Family Thai: Bringing the Flavors of Thailand Home which dropped on October 7th, Myint honors her influence while evolving her recipes for a new generation. In this interview, he shares how mentorship, creativity and family continue to shape his culinary journey.

— Interview by Kelly Dobkin, edited by Lesley McKenzie

What was the inspiration for Family Thai and what made you decide to write a cookbook? 

My mother and the impact she made on our Nashville community inspired Family Thai. Within the walls of my family restaurant, she created a safe haven (and delicious meals) for those seeking both comfort and adventure. The stories her loyal customers shared and the recipes created are a timestamp of culinary connection for many. It’s for her that I wrote this book; a celebration of her legacy.

What inspired you to pivot into the culinary world after several other careers/accomplishments?  

I was born into the restaurant business. Luckily, the environment I was raised in is now the place I thrive. I have always loved the ritual of food and cooking and the power it has to bond people and communities. I guess I was always drawn to culinary, even when I was on tour as an ice skater and performer, my journals and memories were all of food, restaurants and wine. So I guess it’s inevitable that my life in the kitchen has come full circle!

You’ve managed to carry forward your parents’ International Market legacy while reimagining it for a new generation. What lessons from that transition do you think other second-generation or independent restaurant owners could take away? 

Being that I’m a new parent, I hope to provide my child with opportunities for success. And considering I’m continuing down a path my parents paved, I must remind myself not to lose sight of personal aspirations. I feel that it’s important to honor family traditions yet grow at the same time. I know my parents would want it that way.

What values/ leadership style do you bring to International Market that keep your staff inspired?  

I feel like mentorship and communication are important components to building a strong team. When there is mutual respect, support and honest dialogue, loyalty forms among peers. We are pretty honest with each other at the restaurant. And it’s with that trust where we all find success. 

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The Prep is written by Kelly Dobkin and edited by Lesley McKenzie.