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 and KAREN LEIBOWITZ are husband-and-wife co-founders of The Perennial and co-authors of Mission Street Food: Recipes and Ideas from an Improbable Restaurant (2011). Anthony and Karen often work together, but Anthony is primarily a restaurateur whose projects include Mission Chinese Food (SF & NYC), Commonwealth (SF), and Mission Cantina (NYC), and Karen is primarily a food writer who has written for Lucky Peach, Food & Wine, and The New York Times, among other publications. Karen is the co-author, with Dominique Crenn, of Atelier Crenn: Metamorphosis of Taste (2015). Karen is the Director of Communications for The Perennial; Anthony doesn’t have an official title but he’s responsible for dreaming up all the weird environmental projects.

 

ANTHONY MYINT and KAREN LEIBOWITZ are husband-and-wife co-founders of The Perennial and co-authors of Mission Street Food: Recipes and Ideas from an Improbable Restaurant (2011). Anthony and Karen often work together, but Anthony is primarily a restaurateur whose projects include Mission Chinese Food (SF & NYC), Commonwealth (SF), and Mission Cantina (NYC), and Karen is primarily a food writer who has written for Lucky Peach, Food & Wine, and The New York Times, among other publications. Karen is the co-author, with Dominique Crenn, of Atelier Crenn: Metamorphosis of Taste (2015). Karen is the Director of Communications for The Perennial; Anthony doesn’t have an official title but he’s responsible for dreaming up all the weird environmental projects.


NATHAN KAUFMAN cares for the Perennial's aquaponic program, at every stage of the process: 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, an educational farm and community center in Berkeley.

NATHAN KAUFMAN cares for the Perennial's aquaponic program, at every stage of the process: 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, an educational farm and community center in Berkeley.

  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.