Chef Profile: Moon Rabbit's Kevin Tien

Kevin Tien is D.C.’s culinary boy genius. Six months after his restaurant Moon Rabbit’s abrupt exit from The Wharf, Tien is back at it with a new BBQ joint and a new location for Moon Rabbit 2.0.

From Finance To Flavor

Tien didn’t go to culinary school. He has a degree in finance. While working in restaurants to pay for school, he fell in love … with the industry. He opened Himitsu in 2017 and earned high praise nationally. But he’s struggled to keep his eateries open. His most recent restaurant, Moon Rabbit, was shuttered amid union protests but this one, at least, is already scheduled for a comeback.

DC’s Changing Culinary Scene

Tien says he is excited D.C. is moving towards a more diverse culinary scene. “We’re seeing a new generation of chefs. They're cooking food that's representative of them and their story,” said Tien. “That food scene is more reflective of America than whatever you see on House of Cards.”

Tien says he particularly admires chef Angel Barreto at Anju, baker Paola Velez, and chef Michael Rafidi at Albi.

Beyond the Kitchen

Tien co-founded Chefs Stopping AAPI Hate to raise awareness of violence against Asian Americans. It is now nationwide. He told us this work is something he is passionate about continuing throughout his culinary career in D.C.

What’s Next For Tien

Last week, Tien announced that Moon Rabbit 2.0 is scheduled to reopen in January in Penn Quarter, with more than 20 of the restaurant’s original staffers. In the meantime, you can get your fix at the Moon Rabbit pop-up or his new stall Doki Doki BBQ, both at Bryant Street Market food hall.