Chef Hoss Zare in San Francisco

Their new beginning came through kuku, a frittata-like dish loaded with herbs and vegetables you may have spotted at farmers market stands and gourmet grocers across the Bay Area. Parnia worked for an artisanal food business while Hoss was at Mills, and the couple launched their Oyna Natural Foods company in 2016 with help from La Cocina, the San Francisco incubator kitchen.