Portrait of Varanya Geyoonsawat
i. Biography
Varanya Geyoonsawat worked at Kann in Portland, Oregon, as sous-chef and Chef de Cuisine. Her specialty is Haitian dishes, and she frames hospitality in family terms: "I feel it’s in part of my culture and Asian culture, we live with a big family and we have a tradition that we do things together and care for each other." Training at Le Cordon Bleu gave Varanya Geyoonsawat the base to move into professional kitchens with composure and ambition.
From there, she went on to work as culinary partner at Departure in Portland, OR. Today, Varanya is Head Chef of Kann, carrying that foundation into a role shaped by precision and command.
The Sunday email
Read about chefs like Varanya Geyoonsawat in the Sunday email.
Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.
Recent stories
Free. One email a week, and you can unsubscribe from any issue.
The Sunday email
Read about chefs like Varanya Geyoonsawat in the Sunday email.
Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.
Recent stories
Free. One email a week, and you can unsubscribe from any issue.