Kevin Tien, the executive chef of Moon Rabbit, is a celebrated figure in the culinary landscape of Washington D.C. His journey in the culinary arts is as diverse and rich as the flavors he brings to his dishes. Born into a military family, Tien’s early life in Louisiana exposed him to a range of American regional ingredients, which he now thoughtfully incorporates into his modern Vietnamese cooking style.
Education played a significant role in Tien’s life. He was educated at both the University of Louisiana and Louisiana State University, where he earned a master’s degree in business intelligence and analytics. However, his passion for cooking led him down a different path. Tien learn back-of-house skills at Japanese restaurant Tsunami in Louisiana, and later at Tyson Cole’s modern Japanese concept, Uchi, in Houston.
His career eventually took him to the nation’s capital, where he opened Himitsu, receiving immediate acclaim and earning the title of Eater DC’s “Restaurant of the Year” in 2017. His success continued as he was recognized by Washingtonian magazine as one of the “Ten Young Chefs Shaping Washington’s Dining Future.” Tien’s culinary vision was further expressed at Moon Rabbit, a venue that serves as a canvas for his life experiences, heritage, and the training he received in modern Japanese fine dining. Here, he offers a narrative through food that is complex and deeply personal, reflecting his Vietnamese roots and his upbringing in Cajun country. First housed at the InterContinental, at DC’s Wharf, Moon Rabbit closed in May 2023. After a brief hiatus, it reopened in DC’s Penn Quarter in early ’24.
Tien’s career is marked by bold moves and a continuous evolution that reflects his personal story and aspirations. His Sichuan x Nashville hot chicken sandwiches at Hot Lola’s and his tenure at the acclaimed Emelie’s, which was one of D.C.’s most high-profile restaurant openings in recent years, are testament to his innovative spirit and commitment to culinary excellence.
Chef Kevin Tien’s work at Moon Rabbit is not just about serving food; it’s about telling stories and creating experiences that are deeply rooted in his culture and his personal culinary journey
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Education
- Louisiana State University, 2012
- University of Louisiana at Lafayette, 2009
Previously Worked at
- Kaz Sushi Bistro
- Oyamel
- Momofuku CCDC (Closed)
- Emelie’s
- Himitsu/Pom Pom (Closed)
Awards
- James Beard, Best Chef Mid-Atlantic Semifinalist 2023
- James Beard, Best Chefs Semifinalist 2019
- James Beard, Rising Star Chef of the Year Nominee 2018
- Washingtonian Magazine, Ten Young Chefs Shaping Washington’s Dining Future 2017