Souvla
Yenni Li Guan is a visiting graduate student at the University of California, San Francisco since August 2022, focusing on the role of neuronal primary cilia in GPR88-Venus mice. Concurrently, Yenni works as a cashier and server at Souvla since March 2022, providing excellent customer service and managing various guest requests. Prior experience includes serving as a store cashier at Evergreen Market from April 2016 to March 2020, where Yenni operated the register and assisted with store duties, and as an office support assistant at San Francisco International High School in early 2019, providing support to the director, teachers, and students while effectively communicating in Chinese, English, and Spanish. Yenni holds a Bachelor of Science in Microbiology and is pursuing a Master of Science in Cell and Molecular Biology at San Francisco State University, expected to graduate in May 2024.
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Souvla
Souvla is a group of modern fast-fine Greek restaurants with locations throughout San Francisco. Inspired by casual souvlaki joints found throughout Greece. We rotisserie roast naturally-raised meats and wrap them in our warm, fluffy pita bread with seasonal salads and Greek yogurt sauces. (The word “souvla” means “spit” or “skewer” in Greek — the rod on which meat is roasted.) Our Greek fries have made a whole lot of “best fry” lists, and don’t miss out on our frozen Greek yogurt served in our version of the classic “NY Cup.” The first Souvla opened its doors in April, 2014 in Hayes Valley, and in the four years since, have opened locations in San Francisco's NoPa, Mission and Marina neighborhoods.