Executive chef, Greens Restaurant, Building A, Fort Mason Center, 415-771-6222, www.greensrestaurant.com

Upcoming projects: Working on the new private dining room at Greens, which until recently was a storeroom with views of the Golden Gate Bridge. Expanding Greens to Go, the café portion of Greens, which she says is “a little unrealized.”

Fun fact: Although she has been cooking vegetarian at Greens for more than 25 years, Sommerville considers herself a “flexetarian,” eating fish or chicken about once a week.

Last thing you cooked for yourself?
[On July 4th,] I steamed corn on the cob from the farmers’ market and made a salad of romaine hearts, watercress, avocado, garden radishes, and Mediterranean cucumbers with lemon-shallot vinaigrette. Favorite food from your childhood? Canteloupe and musk melon, and blueberries growing along the shore of Lake Heron in Michigan.

How would you describe working in your kitchen?
Managed chaos under a benevolent dictator (smiles).

Something in your fridge or freezer at home that would surprise people?
I don’t think anything would surprise people – just staples and fresh, crunchy things … and some Rancho Gordo tortillas.

A meal or a dish that, as a young chef, was an inspiration or a revelation?
In 1981, Greens had just been opened two years by the Zen Center and we had this dinner chef from Vietnam who brought Asian influences, that and all the great produce.

Last restaurant you ate at besides your own?
I don’t get out to eat much – just to get a quick bite once in a while at Rico’s or Hunan on Sansome. I’ve been to Nopa a couple times – I like it, I think they’re doing a good job.

The dish on your menu that will follow you wherever you go?
The wilted spinach salad.

Favorite offal?
(Laughs). Well, let’s see, vegetarian offal?
I guess the stems of leafy greens like rainbow chard.

What are your guilty pleasures?
I don’t have a TV and I don’t eat junk food, but I’m not a food purist, and I’m not a health nut. I love making compost; I love feeding my worms.

What would your last meal on earth be and where would you have it?
It would be in a remote place in the High Sierras, 10,000 feet up and overlooking the beautiful lake. I’d have a salad of fresh lettuces and delicious corn tortillas with corn, poblano chiles, cheddar, salsa, onions, radishes, jicama, avocado, pumpkin seeds, and Flor de Junio beans.