Award-Winning Chef Danny Bowien Sets First Breakfast Service At Mission Chinese Food
Original Kellogg's® cereal creations to tempt diners Dec. 18-20, inspire foodies to stir up their own

BATTLE CREEK, Mich., Dec. 17, 2015 /PRNewswire/ -- The most important meal of the day is about to become the most innovative. Chef Danny Bowien, a James Beard Rising Star Chef award winner, is introducing breakfast for the first time at his Mission Chinese Food location in New York on Dec. 18-20. The twist? Kellogg's® cereal is the main ingredient of all the items featured on the innovative breakfast menu.

Known for bold flavors and reinventions of Asian classics (think Kung Pao Pastrami and fried rice with pineapple and curry), Bowien and his team will be pouring original cereal creations tableside with such ingredients as bacon-infused soy milk, cashew butter, lime and winter berries to entice diners and tempt their taste buds. Bowien and Kellogg's seek to inspire foodies to create their own imaginative cereal combinations and to think differently about their favorite breakfast item.  

Mission Chinese Food will offer the limited-time specialty breakfast menu Friday through Sunday and is accepting reservations now. Five original Bowien creations will be unveiled during the first seating. The pioneering combinations pair Kellogg's cereal with well-known ingredients and dishes frequently found on the restaurant's regular menu, like rice porridge or green tea noodles. 

At least $25,000 in proceeds will benefit The Bowery Mission, which provides meals to homeless men and women in New York City.

"I'm excited about using Kellogg's cereal to stir up people's perception of breakfast – especially for a good cause this holiday season," said Bowien. "Diners can expect a blend of familiar and unexpected flavors that result in some unforgettably amazing cereal dishes."

A lifelong fan of Kellogg's cereals, Bowien grew up with Corn Flakes as a staple in his Oklahoma home. Using this as inspiration to enthrall breakfast lovers, Bowien will introduce cereal bowls that reimagine Chinese and traditional breakfast recipes. One breakfast item, for instance, will combine Kellogg's Corn Flakes with yogurt and winter berries.   

Bowien opened Mission Chinese Food at 171 E. Broadway in Manhattan in 2012. His San Francisco-based Mission Chinese Food restaurant that he co-founded was named the second best restaurant in America by Bon Appetit magazine in 2011. He won his Rising Star Chef award, which honors a chef 30 years of age or younger, in 2013.

Kellogg's invite diners to share their experiences with the hashtag #StirUpBreakfast and to learn more at

Suggested Tweets: 

  • Click to Tweet: Chef @dannybowien is showing NYC how to #StirUpBreakfast this weekend only @missionstfood with a little help from @KelloggsUS!
  • Click to Tweet: Who ever thought combining @KelloggsUS Corn Flakes with yogurt & winter berries could be so delicious? Chef @dannybowien #StirUpBreakfast

About Danny Bowien
Danny Bowien is the chef and co-founder of Mission Chinese Food in San Francisco and New York and Mission Cantina in New York. In 2008 he won the Pesto World Championship in Genoa, Italy, and in 2013 the James Beard Foundation named him Rising Star Chef of the Year.  He was born in Korea, raised in Oklahoma, and now lives in New York with his wife, Youngmi, and their son, Mino.

About Kellogg Company
At Kellogg Company (NYSE: K), we are driven to enrich and delight the world through foods and brands that matter. With 2014 sales of $14.6 billion and more than 1,600 foods, Kellogg is the world's leading cereal company; second largest producer of cookies, crackers and savory snacks; and a leading North American frozen foods company. Our brands – Kellogg's®, Keebler®, Special K®, Pringles®, Kellogg's Frosted Flakes®, Pop-Tarts®, Kellogg's Corn Flakes®, Rice Krispies®, Cheez-It®, Eggo®, Mini-Wheats® and more – nourish families so they can flourish and thrive. Through our Breakfasts for Better DaysTM initiative, we're providing 1 billion servings of cereal and snacks – more than half of which are breakfasts – to children and families in need around the world by the end of 2016. To learn more, visit or follow us on Twitter @KelloggCompany, YouTube and on Social K.





Danny Bowien

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SOURCE Kellogg's

For further information: Annie Rees,, 414-870-9876 OR Media Hotline, Kellogg Company, 269-961-3799,