Kevin Tien

Coming Up

The line work behind Kevin Tien’s cooking was shaped in restaurants with different temperatures, pacing, and expectations, and that range shows in the way he builds a plate. Louisiana State University came first, then the discipline of service at Momofuku CCDC in Washington, DC as Sous Chef, followed by chef roles at Uchi in Houston, Texas, and Tsunami in Baton Rouge, Louisiana. By the time he became co-founder and chef at Himitsu in Washington, DC, in 2016, the work already showed the two things a kitchen career tends to demand: enough control to stay exact, and enough looseness to keep the food moving. Former Executive Chef and Co-owner — Moon Rabbit, Washington, DC (2020–May 2023), before Moon Rabbit closed on May 22, 2023. The titles matter because they mark how directly his name is attached to the restaurant’s direction and daily standards.

Where They Are Now

At Moon Rabbit, the cooking is built on clarity. Kevin Tien’s plates are composed so each element has a job, then lands cleanly beside the next. Middendorf’s Catfish Laing makes that approach visible: fried catfish with pea leaves, spinach, kimchi, gochugaru, and pork floss. The dish works through contrast, using texture and brightness without losing the center of the plate. Nothing reads as filler; each component is there to do specific work. Hospitality is treated with the same practical intent. “We’re always finding ways to make this hospitality industry more fun and an experience for the guests.” In Kevin’s terms, the dining room is part of the craft: not separate from the cooking, but another place where timing, energy, and attention have to hold together. That perspective is grounded in experience of community as a working structure. In restaurants, Kevin found a different kind of belonging, built through repetition, shared pressure, and the trust that comes from line work done side by side.

Signature

Kevin’s signature dishes include Middendorf’s Catfish Laing, Miso Cabbage e Pepe, and mochi beignet. The common thread is control over texture and balance, with enough surprise to keep the plate open and readable.

In Their Words “We’re always finding ways to make this hospitality industry more fun and an experience for the guests.”

Honors

Kevin's honors include James Beard Award for Rising Star Chef semifinalist and Food & Wine Best New Chefs (2018).