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 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 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 and Executive Director of The Perennial Farming Initiative. Together with Anthony, she is a partner in the restaurants Mission Chinese Food and Commonwealth and co-author of  Mission Street Food  (2011). She co-wrote  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 and Executive Director of The Perennial Farming Initiative. Together with Anthony, she is a partner in the restaurants Mission Chinese Food and Commonwealth and co-author of Mission Street Food (2011). She co-wrote Atelier Crenn (2015) with Dominique Crenn and enjoys a bit of food writing in her "spare time."


  KATIE NIELSEN  is General Manager of The Perennial, and a veteran of many beloved San Francisco restaurants.

KATIE NIELSEN is General Manager of The Perennial, and a veteran of many beloved San Francisco restaurants.

  TIM EELMAN  is The Perennial’s sous chef and sourdough guru. Originally from Bucks County, Tim has devoted himself to  lactobacillus sanfranciscensis.

TIM EELMAN is The Perennial’s sous chef and sourdough guru. Originally from Bucks County, Tim has devoted himself to lactobacillus sanfranciscensis.

  NICK BALLA  runs Duna Kitchen—including Smokebread salads, spreads, and breads made from produce that might otherwise be wasted—from within The Perennial.

NICK BALLA runs Duna Kitchen—including Smokebread salads, spreads, and breads made from produce that might otherwise be wasted—from within The Perennial.