From Myanmar to Michelin, a Sous-Chef’s Incredible Journey
This year, Myo Min Oo became the first sous-chef from Myanmar at the Michelin Guide-listed restaurant Supanniga Myanmar’s migrant laborers often work the toughest, least paid jobs. They can at least take solace in knowing that, back home, the fruit of their hard work sends children to school and keeps aging parents in good health. But when Myo Min Oo left Myanmar, it was as a runaway teen. And his first years in Thailand offered no hint he would ever support his family, let alone become a sous-chef at Supanniga, a Thai restaurant which holds a plate in the Michelin Guide. Myo Min Oo’s family had wanted him to finish high school. But all his friends left for Thailand, and he decided to follow them. “It nearly broke my father’s heart,” he says. “I was still young back then and just wanted to be with my friends. I was also curious about life in Thailand. But my family didn’t want me to go. The day I left, my dad cried.” His family are Tai Yai, the second largest ethnic group in Myanmar, and live near the Mae Sot Border, where they run a small grocery shop and shuttle goods to and…