Greens Restaurant opened on the San Francisco Bay in 1979, and since then has continued to innovate and inspire in the world of vegetarian cooking. Greens is a pioneer in celebrating vegetables and consistently features a truly seasonal, and ever-changing menu, based on what’s peaking in ripeness. Greens sources ingredients from both local farmers and their own organic farm, Green Gulch.
Greens’ newly appointed Executive Chef Katie Reicher’s transition to executive chef took place in June 2020 at the height of the pandemic, at a time when the restaurant had been closed for months. Her charge was to reopen, while at the same time reimagine the Greens
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