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Kevin Tien was born to a military family, spent his childhood and early life in Louisiana, and grew up in many waterfront destinations. He infuses his cultural awareness of regional American ingredients into his cooking style and techniques today. His recipes speak to his past, aspirational future and current state - a continuous evolution. Tien spent time at Kaz and Jos Andrs Oyamel, before rising to sous chef at Momofuku CCDC. Tien opened that space with Himitsu in late 2016, alongside Carlie Steiner, and the unique culinary experience received near immediate acclaim, including earning Eater DCs Restaurant of the Year accolade in 2017. Most recently, Tien was Executive Chef at Emelies, where Washingtonian magazine recognized him as one of Ten Young Chefs Shaping Washington's Dining Future. The communal dining concept was one of the most high-profile restaurants to open in D.C. in recent years and in 2020, achieved the 25th position on the publication's 100 Very Best Restaurants list. In 2019, Tien opened Hot Lolas at the Quarter Market food hall in Arlington, VA, where his Sichuan x Nashville hot chicken sandwiches continue to surprise and satisfy throngs of hungry diners. Tien's dining room at Moon Rabbit serves as a canvas for his life experience and heritage which inspire his cooking and creative culinary spirit today.