Arnold Myint former contestant on “Top Chef” and restaurateur comes to Palm Springs this weekend to host the Arenas Black Party on Nov. 2 alongside Bryan Gallyot from The Crazy Coconut. The chef, who happens to also be a mixologist, who happens to also placed 6th in the nation in the Miss Gay America pageant — with the help of his drag alter ego Suzy Wong — just happens to answer a few of my questions prior to his arrival.
How did you get involved with Greater Palm Springs Pride?
I have been to Palms Spring a few times, and from the first moment, I fell in love and always look for reasons to return. My friend Reggie Cameron and I have been toying with many ways to get Suzy into the mix. Coming in for a Pride Celebration seemed like a perfect fit.
What are you looking forward to at Pride?
I’m from Nashville, Tenn. and have really enjoyed my time on the West Coast this past year, so I am really looking forward to meeting people and to experiencing how the People of PS throw down. I’m also looking forward to see what type of make-up I’ll be able to slap on at 7:00 a.m. as I prep for the VIP party under Marilyn.
What are you planning for your hosting roles at Pride?
Well, There is a block party on Saturday night that I will be emceeing and then there is a VIP party the next morning, which should make for an interesting sequence of events as Suzy takes quite some time to get ready.
Can you give tell us about how you got involved with food? With drinks?
I was raised in the restaurant business. My family owned eateries since before I was born. After touring as most of my youth as a Figure Skater, I found myself in NYC where I gravitated towards Culinary School. One of my first major jobs in NYC was working with a chef that happened to be gay. We were very close and butted heads in the kitchen so he diplomatically, suggested I work front of [the] house, where I became the GM. I liked working on the floor because I got to dress up and swoon the guests. The bar program was also my responsibility so I started “cooking” my cocktails the same way I’d design a food menu.
Check back Friday to learn more about Suzy Wong…