We are always interested in cooks with a commitment to sustainability.

If that's you, get in touch at info@theperennialsf.com. 


  ANTHONY MYINT  is Executive Chef and co-owner of The Perennial, where he channels his passion for fighting climate change into cooking. He is also a partner in the restaurants Mission Chinese Food and Commonwealth and a co-founder 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-chef-restaurateur-handyman-businessman..

ANTHONY MYINT is Executive Chef and co-owner of The Perennial, where he channels his passion for fighting climate change into cooking. He is also a partner in the restaurants Mission Chinese Food and Commonwealth and a co-founder 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-chef-restaurateur-handyman-businessman..

  MICHAEL ANDREATTA  is Chef de Cuisine of The Perennial. He met Anthony and Karen as he worked his way up at Commonwealth, and after a three-year sojourn in Chicago (cooking at Boka, The Publican, and Publican Anker), he is happy to be back in the Bay Area. A native Californian who has lived up and down the state, Mike confesses that he hated avocados until he turned 30, in Chicago, and realized what he'd been missing. He finds the fun and the joy in cooking, foraging, and eating, and has a Gemini's talent for finding the positive in everything.

MICHAEL ANDREATTA is Chef de Cuisine of The Perennial. He met Anthony and Karen as he worked his way up at Commonwealth, and after a three-year sojourn in Chicago (cooking at Boka, The Publican, and Publican Anker), he is happy to be back in the Bay Area. A native Californian who has lived up and down the state, Mike confesses that he hated avocados until he turned 30, in Chicago, and realized what he'd been missing. He finds the fun and the joy in cooking, foraging, and eating, and has a Gemini's talent for finding the positive in everything.

  KAREN LEIBOWITZ  is co-owner of The Perennial, where she handles PR, HR, and sometimes bread-making. Karen is Executive Director of The Perennial Farming Initiative, and together with Anthony,  a partner in the restaurants Mission Chinese Food and Commonwealth.  She is co-author of  Mission Street Food  (2011, with Anthony Myint) and of  Atelier Crenn  (2015, with Dominique Crenn) and enjoys a bit of food writing in her "spare time." 

KAREN LEIBOWITZ is co-owner of The Perennial, where she handles PR, HR, and sometimes bread-making. Karen is Executive Director of The Perennial Farming Initiative, and together with Anthony,  a partner in the restaurants Mission Chinese Food and Commonwealth.  She is co-author of Mission Street Food (2011, with Anthony Myint) and of Atelier Crenn (2015, 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.