Our Story
Juniper Kitchen is the school dining branch of Darioush Epicurious — founded in 1998 with a commitment to slow food traditions and farm-fresh European culinary heritage. Twenty-five years later, many of our original staff continue serving the Bay Area schools they love.
25 Years of Slow Food Excellence
Darioush Epicurious Founded
Founded with a commitment to the "slow food" tradition — bringing nutritious, colorful, farm-fresh culinary traditions of Europe to Bay Area schools.
School Roots Deepen
Began serving iconic Bay Area schools including SF Day School, Live Oak, Hamlin, and the Urban School — with the same chefs building lasting community bonds.
Growing the Family
Expanded to serve San Francisco University High School, Bentley, the Nueva School, and the SF Art Institute while maintaining the intimate, scratch-cooked approach.
Farm-to-School Initiative
Deepened direct sourcing partnerships with Northern California farms, reinforcing the slow food philosophy with even fresher seasonal ingredients.
Juniper Kitchen Launches
Juniper Kitchen is born as a dedicated school dining branch — the same beloved chefs and slow food values, now focused entirely on full-time on-site school dining.
Fresh On-Site vs. Heat & Serve
Juniper Kitchen
- Chef-led team embedded full-time in your kitchen
- Every meal cooked fresh from whole, unprocessed ingredients
- Maximum flavor and nutritional value — nothing lost to reheating
- No warming trucks, no pre-packaged meals
- Menu customized to your school culture and student needs
Typical Competitors
- Offsite production in a central facility
- Food transported to school and reheated on arrival
- Flavor and nutrients degraded during transport & reheating
- Dependence on warming trucks and pre-packaged foods
- Standardised menus with little flexibility
What Sets Us Apart
Safety & Compliance
HACCP certified kitchens with rigorous food safety protocols and allergen management systems.
Our People First
We pay living wages, provide health insurance and retirement savings, and foster a culture of mutual respect — which is why we retain staff at rates far above the industry average.
Each School is Unique
Every partner school has its own dedicated culinary team and custom menu — reflecting the culture, values, and preferences of that community.
Slow Food Philosophy
Since 1998, we've taken the time and care to prepare meals from scratch using authentic ingredients — honoring the European slow food traditions that define our approach.
Original Staff, Lasting Bonds
Many of our founding chefs are still with us today. Twenty-five years in, the same familiar faces continue serving the schools and students they've come to know and love.
No Warming Trucks
Everything is cooked fresh on-site. No central facility, no reheating, no pre-packaged meals — ever.
Food Systems Education
Our efforts to create a slow food-inspired environment have laid the foundation for an integrated food systems education program — bringing together great meals, nutrition education, and our passion for sustainable food.
Local Food Community
Students get to know the faces and land that make up the Bay Area food-shed — learning about the farmers who grew their meal and the importance of local purchasing.
In-Cafeteria Education
A series of rotating, interactive educational materials visible during mealtimes — connecting great meals with nutrition education and sustainable food practices.
A Culture of Healthy Food
Our slow food-inspired environment creates a student food culture centered on the down-to-earth pleasures of healthy food, simply prepared.
A dedicated team, embedded in your school
Our general manager and managing executive chef work closely with the on-site team to ensure successful implementation of daily dining and catering services. Each on-site culinary team includes a minimum of five to seven full-time members — chefs who become a familiar and beloved part of your campus community.
- Full-time, dedicated on-site culinary team (5–7 members)
- General manager & executive chef oversight
- Custom menu development for each school community
- Daily scratch cooking — no warming trucks, ever
- Integrated nutrition and food education programming
Professional References
Available upon request — leaders from the Bay Area school communities we've proudly served.
Erik Paxman has served as a financial leader at multiple Bay Area institutions and can speak to two decades of partnership with our team.
Andy Shin has worked alongside our culinary team across multiple programs and is happy to share a candid reference.
Luis Martinez-Satras oversaw daily dining operations as CFO at SF Day School during a long partnership with our team.
Anne Paxton's tenure as CFO at The Hamlin School included years of close collaboration on dining and catering.