Words from the Chef

Our overall goal is to provide our customers with really, really good food, of which we can be proud. By “really, really good food” we mean food that is visually appealing, incredibly flavorful, and also healthy. In our view, food is an intrinsic part of health, and health is a necessary component of happiness. Therefore, if we provide delicious and healthy food, we can (in our own small way) contribute to the overall happiness of our customers. With that in mind, we go out of our way to search for organic ingredients, gluten free options, local and seasonal produce, sustainable seafood, and antibiotic-free meats. We’ve started growing our own produce seasonally, we make our own organic tofu from non-GMO organic soybeans, and we even raise our own chickens for organic eggs!

Given our varied backgrounds (i.e. Korean, American, and French) we love many different types of cuisine and want to share this passion with our customers. We get bored eating the same food day in and day out, and we assume that the same is true for you. At The Perennial Chef you will travel the world with tagines and couscous from Morocco and Turkey, noodle soups and dumplings from Asia, jerk chicken from Jamaica, seafood or black bean stews from Brazil, seafood paella from Spain and for dessert, a full line of fine French pastries including our famous Parisian Macarons.

In our stores, our aim is to provide a place where people can do all of their food shopping at once. In addition to our entrees, sides and salads, we offer a diverse array of French and local cheeses, baguettes and morning pastries as well as a selection of beautiful and original hostess gifts.

We strive to provide quality, friendly, and most of all, reliable service in every aspect of our operation, both in our retail stores and for our catering customers. We are proud of the quality of our food, and we are proud to have developed such a loyal following of people who understand and support our philosophy.

Thank you for your support.

We look forward to seeing you soon!

Michael Williams