Originally from San Francisco, California, Preeti Mistry is the executive chef at Google, Bon Appetit ManAgement Company. After finishing cooking school at Le Cordon Bleu in London, she says her relationship with small local farmers remains to be at the core of her cuisine. She says her favorite summer recipe is fennel crust marin sun farms’ rack of lamb, saffron parnsnip puree, heirloom carrot and English pea ragout with pinot noir reduction. Asked what food she would be, she answered green zebra tomato, because it’s very different from the rest and “a little hard on the outside, but pure love at the center.”