Head Chef CHRIS KIYUNA is a native Oregonian but a culinary Californian. Driven less by tradition than by his belief that cooking has a moral element, he strives to express what ingredients are at their best, and to offer a serious engagement with the environment by way of the fleeting-yet-fulfilling pleasures of food. Chris was previously chef de cuisine at Mission Chinese Food, after staging at restaurant noma in Copenhagen.

Head Chef CHRIS KIYUNA is a native Oregonian but a culinary Californian. Driven less by tradition than by his belief that cooking has a moral element, he strives to express what ingredients are at their best, and to offer a serious engagement with the environment by way of the fleeting-yet-fulfilling pleasures of food. Chris was previously chef de cuisine at Mission Chinese Food, after staging at restaurant noma in Copenhagen.

ANTHONY MYINT is co-founder of The Perennial, and former chef of Mission Street Food, which evolved into Mission Chinese Food. He is also a co-founder of the restaurant Commonwealth and of the non-profits Zero Foodprint and The Perennial Farming Initiative. He's all about affirmative solutions to climate change, and has gradually become more comfortable in his role as activist--restaurateur-handyman.

ANTHONY MYINT is co-founder of The Perennial, and former chef of Mission Street Food, which evolved into Mission Chinese Food. He is also a co-founder of the restaurant Commonwealth and of the non-profits Zero Foodprint and The Perennial Farming Initiative. He's all about affirmative solutions to climate change, and has gradually become more comfortable in his role as activist--restaurateur-handyman.

KAREN LEIBOWITZ is co-founder of The Perennial, where she handles communications and sometimes bread-making. Together with Anthony, Karen is also a partner in the restaurants Mission Chinese Food and Commonwealth and a co-founder of The Perennial Farming Initiative. She is co-author of Mission Street Food (with Anthony Myint) and of Atelier Crenn (with Dominique Crenn) and enjoys a bit of food writing in her "spare time." 

KAREN LEIBOWITZ is co-founder of The Perennial, where she handles communications and sometimes bread-making. Together with Anthony, Karen is also a partner in the restaurants Mission Chinese Food and Commonwealth and a co-founder of The Perennial Farming Initiative. She is co-author of Mission Street Food (with Anthony Myint) and of Atelier Crenn (with Dominique Crenn) and enjoys a bit of food writing in her "spare time." 


General Manager MOLLY FRITZ helped open The Perennial after years at some of the Bay Area's best loved restaurants, most recently Bar Tartine.  At The Perennial, Molly does everything from expediting in the kitchen to staffing to developing sustainable restaurant systems. She knows how to tell a good story. 

General Manager MOLLY FRITZ helped open The Perennial after years at some of the Bay Area's best loved restaurants, most recently Bar Tartine.  At The Perennial, Molly does everything from expediting in the kitchen to staffing to developing sustainable restaurant systems. She knows how to tell a good story. 

Bar Director ROB HAMIC is the ringleader of our sustainable bar practices. Known for his house-made sodas and innovative cocktails, Rob loves History of all kinds. He got such a kick out of inventing Hamilton-era themed cocktails  when the musical was playing around the corner.

Bar Director ROB HAMIC is the ringleader of our sustainable bar practices. Known for his house-made sodas and innovative cocktails, Rob loves History of all kinds. He got such a kick out of inventing Hamilton-era themed cocktails  when the musical was playing around the corner.

NATHAN KAUFMAN cares for the Perennial's aquaponic program from the conversion of food waste into fish food, to managing our greenhouse, to caring for our on-site rooftop garden. In addition to his role as Director of Living Systems at The Perennial, Nathan also heads the aquaponics program at Urban Adamah in Berkeley.

NATHAN KAUFMAN cares for the Perennial's aquaponic program from the conversion of food waste into fish food, to managing our greenhouse, to caring for our on-site rooftop garden. In addition to his role as Director of Living Systems at The Perennial, Nathan also heads the aquaponics program at Urban Adamah in Berkeley.