Erika was raised on a farm in Clarkston, WA, shaped by a family with German, Swiss, and Danish roots. Erika studied architecture at the University of Washington before discovering her true passion in a resort restaurant kitchen in 2008, when she worked on the line as a second job, and instantly fell in love with cooking. Over the past 12+ years, she has held leadership roles in four restaurants. Most recently she served as Chef de Cuisine at Kin in Boise, ID, where she worked under Kris Komori, who was the first Idaho chef to win a James Beard Award, achieved during her tenure — experience that uniquely set her up to serve as Chef de Cuisine at Kann. Erika has lived throughout the Pacific Northwest in Idaho cities like McCall, Moscow, and Boise. She landed in Portland in 2025, drawn by new adventure and the opportunity to join Kann's celebrated team. She is energized by the opportunity to immerse herself in a new cuisine and uphold the restaurant's commitment to quality. When not at Kann, you will find her on her cruiser bike, at the golf course, or exploring Portland with friends and family.

Matt grew up in San Anselmo, California, in the San Francisco Bay Area, as the son of a Polish father and Californian mother. Matt began cooking professionally at 18 years old in San Francisco while attending college. He quickly found his passion and left school to take on cooking full time. His path has taken him through Montana, Oregon, and New Zealand, where he has gained experience in both kitchen and management roles across award-winning restaurants. Matt returned to the United States in 2024, choosing Portland — a region he had long admired both as an outdoors enthusiast and as a chef. His blend of culinary experience and operational leadership led him to his role as Sous Chef at Kann, where he was energized by the opportunity to cook Haitian and Caribbean cuisine in the Pacific Northwest. Matt’s approach to hospitality strives to bring people together and while fostering creativity and collaboration. In his free time, Matt enjoys the outdoors, exploring the restaurant scene in Portland, and exercising with his Belgian Malinois, Murphy.

Mike grew up in San Diego and comes from a Filipino and Vietnamese family where food and sharing meals together were always a big part of life. His hospitality career took off in Atlanta in 2006, starting at a fine dining steakhouse as a food runner and busser. Mike later became a server, while earning his Level 1 Sommelier certification along the way. Mike’s passion for wine eventually led him to a role at The Spence in Atlanta where he later became Beverage Director and worked alongside celebrity chef Richard Blais. After years of building a career in the South, Mike moved to Portland in 2017 for the outdoor culture and proximity to Oregon wine country. In Portland, he co-owned Tercet, a downtown tasting menu restaurant where he ran front-of-house service and the wine program. He joined Kann as Event Captain, drawing on his tasting menu background to help execute private dining. He gradually took on more responsibility with the wine program, which has grown into his primary focus at the restaurant as Assistant General Manager. When not at Kann, Mike enjoys fishing at the Tualatin River and spending time with his kids.