Varanya Geyoonsawat is a native of Thailand, who immigrated to Portland, Oregon in 2013. A graduate of Le Cordon Bleu, Varanya began her culinary partnership with Gregory at Departure, where she worked alongside Gregory during his helm as executive chef. Praised for her palate, synergy, and work ethic, Varanya was tapped by Gregory to assist in recipe development for his first cookbook. The two have worked closely together at national events from coast to coast, and Varanya was brought on as sous-chef for both of kann’s pop-ups before being asked to lead the kitchen in the concept’s first brick-and-mortar restaurant.

As chef de cuisine at kann, Varanya brings a passion for cooking as an art form, stemming from memories of her grandmother’s kitchen in Thailand, and married to cross-cultural techniques honed alongside Chef Gregory.

When not cooking, Varanya enjoys life with her husband and keeps active with running, hiking, kayaking, and snowboarding.

Mauricio grew up in San Jose, California and his family is from Tijuana and San Luis Potosi, Mexico. Growing up, family gatherings always revolved around food and left an early impression on him emphasizing the importance of food as a connector. In 2010, Mauricio moved to Portland, OR to attend culinary school at Oregon Culinary Institute. He’s since worked at Autentica, Mextiza, and most recently helped open Bar Cala in Portland. Mauricio joined the Sousòl team in November 2023 as Kitchen Manager, where he runs day to day operations. Outside of the kitchen, one can find Mauricio going on long walks with his corgi Billy, spending time with his family, and eating around Portland.

Tara began her culinary journey at age 15, attending a vocational school for culinary arts in her hometown of Baltimore, Maryland, which led her to attend the prestigious Culinary Institute of America in Hyde Park, New York. Since then, her career has taken her across the country, including seven years as a corporate pastry chef in San Francisco at Michael Mina Hospitality Group, and in Portland with Submarine Group as Executive Pastry Chef, where she expanded her palate and creative repertoire, preparing desserts for a variety of restaurants. Now as the Pastry Chef at Kann, Tara brings her passion for fine dining and commitment to excellence to Kann’s award-winning dining experience, tapping local ingredients and Caribbean flavors to execute innovative pastries and desserts. An avid camper and lover of the outdoors, Tara enjoys exploring the Pacific Northwest, flipping through her extensive cookbook collection, and dining at local restaurants to stay inspired.

Marian’s roots are a blend of local and global, with her father hailing from Beaverton, Oregon, and her mother from the Philippines. Marian’s early love for hosting and organizing was inspired by her large family, where celebrations were always centered around food. Marian attended the University of San Francisco, earning a degree in Hospitality Management, where she launched her career in the Events Management department. Upon returning to Portland, she joined Chef Vitaly Paley’s restaurant group where, over five years, she advanced from Event Coordinator to Director of Sales and Events working on events with the James Beard Foundation, winemakers, craft breweries, and local non-profits. In 2019, she transitioned to large-scale event production as the Executive Producer of the One Motorcycle Show, where she manages sponsorships, on-site activations, and business operations. Marian’s passion for hospitality lies in creating meaningful and memorable experiences and is keen to find innovative ways for guests to connect through events in her role as Events Manager at Kann. Marian enjoys spending time outdoors— camping, running, skiing, or exploring the Oregon Coast.

Born in Honolulu, Hawaii, and raised in Nevada, Jason found his way to Portland, Oregon, in 1997 to attend the University of Portland and during his tenure there became immersed in the hospitality scene. Captivated by the city’s vibrant culture, he made Portland his permanent home. Over two decades later, he has built a distinguished career in the industry, blending his passion for creating memorable guest experiences with a deep appreciation for diverse cuisines, cultures, and creative craftsmanship. An early connection to food now fuels Jason’s expertise in crafting innovative cocktails and exploring the potential of ingredients like tamarind, soursop, and mango. As beverage director for Kann and Sousòl, is thrilled to share the richness of Haitian food, culture, and cocktails with guests. In his spare time, Jason enjoys cooking, photography, urban exploration, typography, and collecting vintage records and skateboards.

Nicholas grew up in the Bay Area in a Jamaican-Chinese and Polish family; this multicultural upbringing instilled an early love for food, culture, and storytelling in him. His hospitality career began in Waimea, Hawaii where while working as a tomato farmer, he began working in a nearby brewhouse known for its use of local ingredients and world-class beer. His past experience spans management positions at Lost and Found Beer Garden and Make Westing in Oakland, and RT Rotisserie in San Francisco. As Assistant General Manager at Kann, Nicholas brings a deep understanding of all service positions having spent the last year working nearly every front-of-house position including busser, runner, host, server, and bartender, and finds great joy in seeing his Caribbean heritage celebrated through the restaurant’s food, history, and storytelling. Outside of work, Nicholas enjoys karaoke, gardening, poetry, traveling, and exploring Portland’s food scene.