Gerald Addison &
Chris Morgan

Gerald Addison

Gerald Addison is co-executive chef and co-owner of award-winning restaurants Compass Rose and Maydan, both based in Washington, DC. Since its opening, RAMMY award-winner, Compass Rose, has been named on every best restaurant list in D.C. and has received national recognition from esteemed news outlets including The New York Times, The Los Angeles Times, Food & Wine, Bon Appetit, etc. Compass Rose’s sister restaurant and James Beard Semifinalist, Maydan, has received critical acclaim from local, regional, and national press outlets, including being named No. 2 Best New Restaurant in America" by Bon Appetit, "Top 10 Best New Restaurant" by Food & Wine, a "Best New Restaurant in America" by G.Q Magazine, one of Eater's "18 Best New Restaurants in America", the 2018 “Best Restaurant Design” winner by Eater DC, and more.

Gerald is passionate about creating a more diverse dining culture in DC is proud to be a part of the city’s culinary growth. At Maydan, which was conceived and designed over a three week journey last summer through Morocco, Tunisia, Turkey, Georgia and Lebanon, Gerald aims to educate people about a part of the world which he believes is wildly misunderstood. His main goal is to use hospitality to teach people about a region they might not be familiar with and to tell the story of its people through the food and experiences they create in the restaurant.

Chris Morgan

Chris Morgan is co-executive chef and co-owner of award-winning restaurants Compass Rose and Maydan, both based in Washington, DC. Since its opening, RAMMY award-winner, Compass Rose, has been named on every best restaurant list in D.C. and has received national recognition from esteemed news outlets including The New York Times, The Los Angeles Times, Food & Wine, Bon Appetit, etc. Compass Rose’s sister restaurant and James Beard Semifinalist, Maydan, has received critical acclaim from local, regional, and national press outlets, including being named No. 2 Best New Restaurant in America" by Bon Appetit, "Top 10 Best New Restaurant" by Food & Wine, a "Best New Restaurant in America" by G.Q Magazine, one of Eater's "18 Best New Restaurants in America", the 2018 “Best Restaurant Design” winner by Eater DC, and more.

Chef Chris first fell in love with food from the Middle East and Iran as a kid growing up in Northern Virginia, where there was a large community of people from that region. While his culinary career has taken him across America, he always knew he wanted to return to the DC and is thrilled to be a part of such a dynamic, vibrant community of chefs and restaurateurs. Chris feels that Maydan has given him a rare opportunity to introduce people to food that one would normally only find being cooked in peoples’ homes.

He began his cooking career in San Francisco, where he worked at Zuni cafe under the late Judy Rogers. Next, he helped open Company with his mentor, Karen Hoffman, starting as a lead line cook and worked his way up to sous chef. From there, he went to work for Chef Melissa Perfit at Hard Water, part of the Slanted Door Restaurant Group. His next stop was DC, becoming the executive sous chef alongside Chef Ed Witt at The Partisan and then joining The Dabney as sous chef, where he worked under the tutelage of award-winning chef, Jeremiah Langhorne. He then worked under Chef Nathan Anda as a chef for the Red Apron Group, helping him manage all of his properties and work on food research and menu development before becoming Co-Executive Chef at Compass Rose and Maydan in June 2017.