Mitchell & Steven Rosenthal

With a shared passion for cooking, Mitchell and Steven Rosenthal orchestrate all of the elements that comprise Postrio. Wolfgang Puck's San Francisco gem continues to shine as one of the city's brightest stars. Their daily routine is enhanced by a natural rapport, as the brothers work closely with the restaurant's direct farm suppliers and specialty purveyors, creating seasonal specialties as well as Postrio's signature dishes, breads, condiments and charcuteries.

Mitchell, 41, graduated from Manhattan's School of Visual Arts in 1983 with a Bachelor of Fine Arts degree in photo journalism. He began cooking to pay his way through school, but ended up following his heart, saying "I simply fell in love with cooking. Both photo journalism and cooking are forms of art. Both are visual." Mitchell began his training in Louisiana under the direction of Paul Prudomme. He later returned to New York to further his culinary knowledge at both the Four Seasons and famed LeCirque.

In 1989, Mitchell began his life at Postrio, where he worked throughout its opening year. His love of travel beckoned and he decided to educate himself further in other cuisines. He set out to explore the culinary treasures of Southeast Asia, Hong Kong, Thailand and India. While traveling he tasted foods in a variety of kitchens and developed a love of pairing exotic spices and an appreciation for a variety of Asian cuisines. When he returned to the U.S, Mitchell spent time at Wolfgang's Granita restaurant in Malibu and Coco Pazzo in New York.

Steven, 39, is a 1988 graduate of the Culinary Institute of America at Hyde Park, New York. After graduating he put his culinary training to work at the Pierre Hotel where he worked for a year. He then moved west and joined his brother at Postrio's opening in 1989. Steven stayed with the Postrio team for three years before helping to launch Geordy's, also in San Francisco.