Marquis has cooked in some of the Bay Area's most demanding kitchens. His former positions include Lead Cook at Left Bank in Jack London Square, Chef de Partie at Gary Danko, line cook at Ayesha Curry and Michael Mina's International Smoke, and Lead Line Cook at Kivelstadt Cellars. He completed his culinary arts degree at Diablo Valley College. We feel very blessed to have a cook of Marquis’s caliber leading our kitchen team.

Off the clock, Marquis has numerous hobbies, like anime (particularly One Piece!), Dungeons & Dragons, and WWE.

Max joins the Viridian kitchen by way of San Diego, where he ran pantry, garde manger, hot appetizers, and fryer at Cucina Urbana — one of the city's go-to neighborhood Italian spots. Before that, he spent two years as a prep cook at the San Diego Zoo. We admired Max’s initiative from the moment he dropped off his resume to us shortly after moving to the Bay Area (not wanting to lose him, we immediately followed up by calling him while he was still driving back to his new home!).

Ask him about his favorite Oakland food spots or the streetwear collectibles he’d consider HG.

Jon was our Executing Consulting Chef for the 2024 - 2025 menus. After graduating from City College of San Francisco's culinary program in 2011, he cooked his way through some of the Bay Area's most celebrated restaurants, including Nopa, Commis, and Quince, before becoming Executive Sous Chef at the former Mourad, a Michelin-starred Moroccan restaurant in SF.

Today, Jon is the Executive Chef for the hit newcomer Stereo 41 in Walnut Creek, a California-driven restaurant offering Middle Eastern food with Japanese influences.

Jon is responsible for streamlining many of our classic dishes and contributed original like the Rendang Nashville Hot Chicken, Adobo Tuna Tartare, Chili Cucumbers, and Bulgogi Chopped Cheese.

Andrew Hori was the Executive Consulting Chef for Viridian’s 2026 menu. In 2018 he joined Healdsburg's three-Michelin-starred SingleThread Farm and eventually rose to the position of Executive Sous Chef. Today, Andrew is a Bay Area private chef.

Before SingleThread, Andrew trained at some of D.C.'s best: two-Michelin-starred Pineapple & Pearls, Rose's Luxury, and José Andrés' Zaytinya. His career actually started as an intern at World Central Kitchen, José Andrés' disaster-relief organization — an experience that shaped how he thinks about food's role in community.

Off the line, Andrew is an organizer with Chefs Stopping AAPI Hate and a George Washington philosophy grad. His original dishes include Char Siu Ribs with Chicharron Crumble, Korean Fried Mapo Tofu, and the Honey Walnut Waffle.