Koji Grilled Lamb

Born in Galveston, Texas, into a military family, Tien moved frequently during his childhood, living in Hawaii, Seattle, and California, before settling in Lafayette, Louisiana. This exposure to diverse food cultures, combined with his family’s Vietnamese heritage, laid the foundations for his unique culinary style.

Despite earning a degree in Business Administration and Analytics, Tien’s heart was in the kitchen, and after working in various restaurants to support himself through school, he decided to pursue his culinary dreams full-time. His early career included stints at renowned restaurants like Tsunami in Baton Rouge, Tyson Cole’s acclaimed Uchi in Houston, and Momofuku CCDC in Washington DC, where he served as Sous Chef under David Chang.

His big break came when he co-founded Himitsu in DC in 2016. It quickly became a sensation, earning rave reviews and landing Tien a spot on Food & Wine's Best New Chefs list in 2018 as well as recognition as a semifinalist for the James Beard Award for Rising Star Chef. In 2020, Tien opened Moon Rabbit, a modern Vietnamese restaurant in Washington DC, which cemented his reputation as a trailblazer in the world of fine dining.

Restaurant

Named after a figure from East Asian folklore, Moon Rabbit first opened its doors at The Wharf in 2020, offering a fresh take on Vietnamese cuisine with Southern influences. Tien’s approach—elevating traditional Vietnamese dishes through creative, cross-cultural combinations—earned the restaurant significant praise, including a place on several ‘Best of’ lists in DC. However, in May 2023, Moon Rabbit was forced to close due to a sudden fallout with the InterContinental hotel following failed unionization efforts.

Tien quickly bounced back, reopening Moon Rabbit in Penn Quarter at the start of 2024. The rebirth brought the opportunity of greater creative freedom, allowing Tien to delve deeper into Vietnamese culinary traditions while pushing the boundaries of what contemporary Vietnamese cuisine can be. The new location has also given Tien the opportunity to offer a more personal dining experience, with the option of a chef's tasting menu.

Moon Rabbit has been celebrated by food critics, earning spots on numerous 'Best Restaurant' lists, including the Washington Post's Top 10 Restaurants in DC in 2021. The restaurant also reflects Tien's commitment to the community, with initiatives to support local farmers and highlight underrepresented voices in the industry.

Recipes and dishes

Tien’s cuisine is a tribute to both his Vietnamese heritage and his Southern upbringing, seamlessly blending the two into innovative, unexpected dishes. At Moon Rabbit, Tien’s culinary prowess shines through dishes like his famous Vietnamese hot chicken, a spicy, flavorful take on fried chicken that pays homage to both Vietnamese street food and Southern comfort food. Another signature dish, squid stuffed with boudin, is a testament to Tien’s Louisiana roots, while his BBQ-marinated monkfish wrapped in collard greens showcases his ability to combine flavors from different cultures.

Tien’s menus change with the seasons, but his creative use of ingredients remains constant. His dishes often feature classic Vietnamese techniques with modern twists, such as his pho-inspired broths and delicate, flavorful sauces. Moon Rabbit’s desserts and cocktails also reflect this innovative spirit, with unique twists on traditional ingredients like pandan syrup, fish sauce caramel, and green curry sponge cake.

Tien's recipes have been featured in prominent food publications, and he has made guest appearances on shows like Top Chef and on The Food Network. A passionate advocate for diversity in the kitchen, he has collaborated on community-focused projects including a cookbook aimed at raising funds for underrepresented chefs during the COVID-19 pandemic.