We are deeply saddened that Anthony Bourdain has died of apparent suicide at age 61. Below, chef Angela Dimayuga, formerly of Mission Chinese Food and currently the creative director of food and culture for the Standard International hotel group, recalls the impact Bourdain had on her own career and approach to food.

If you are having thoughts of suicide, please call the National Suicide Prevention Lifeline, at 1-800-273-talk (8255), or the Suicide Crisis Line, at 1-800-784-2433, or text 741741.

I first met Anthony Bourdain in 2015. We’d just opened the new location of Mission Chinese Food, a 130-seat version of our previous 40-seat restaurant. Tony came within the first few months of us opening. He was always a supporter of the food at the restaurant, and this time, with my expanded new and technique-driven menu he continued to be pleased. The space was my baby—I got involved in design and more. After he had his first meal there, I gave him the grand tour. I had put so much time and attention into the details, and I was floored when he commented that he loved the pink awning I designed, and that he enjoyed my musical choices of generic spa music, like Police covers, in our bathrooms. We took a selfie in the bathroom from a selfie stick someone left at the restaurant to commemorate the evening. I couldn’t believe it. I felt like he got me and told him that. He said that, indeed, he did get me. Years later, I told him how important that first meeting was for me. “I love it,” he said. “Consider me a steadfast supporter and advocate for everything that you do.”

As an immigrant child, validity from elders is hugely important to me. It took until I was a critically acclaimed chef to feel confident coming out to my parents. With Tony, I felt validated from the start. As my career grew, he continued to advocate for me. In an interview with Richie Nakano in ChefsFeed, he said, “If you were to appoint an official ambassador, somebody with the juice, the trust, the confidence to open a place serving Filipino food, I think she would be a good advocate.” I read this one night during service and grew flush. I took a break from expediting to steal a moment to collect myself in the service hallway to let it sink in. I thought about how he wanted me to push forward with this talent. I talked to Danny Bowien, the owner of Mission Chinese, about exploring my heritage cuisine as a standalone concept, but over time it became clear that it wasn't going to happen at the brand. I filed my ideas away for the future.

A couple years later, for the first time in the 11 years I had been living in NYC, I could afford to fly both of my parents out from California to visit. I brought them out for a special offsite event that Mission Chinese was hosting, at which they would have the opportunity to meet Tony. To my surprise, when my Dad was introduced to Tony, he grew humble. It was the first time I’d ever seen him starstruck. He asked Tony if he could hug him, to which Tony obliged. Tony told my parents that they had a spectacular daughter, and that they should be proud. My dad said “You’re my hero. Thank you for visiting our cousin’s restaurant in Pampanga. Thank you supporting my family’s business, and our country. Thank you for being an ambassador to the world.” (Our cousin owns a restaurant called Everybody’s Café, which Tony visited in No Reservations in 2008.) I couldn’t believe my Dad asked this complete stranger for a hug. He was in tears.