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Kevin Tien ‘09 never imagined that he would be able to turn his passion for cooking into a career. However, after years of hard work, the acclaimed chef is making a name for himself in the Washington, D.C. restaurant scene. 

 

Tien is the chef and owner of Moon Rabbit. This modern Vietnamese restaurant brings new life to classic cuisine inspired by his Southeast Asian heritage. Since its inception, Moon Rabbit has delighted audiences and racked up recognitions, such as being named one of the best new restaurants in America by Esquire in 2021. 

 

Throughout his career so far, Tien has accumulated several accolades. He was a James Beard finalist for the Rising Star Chef Award in 2018, made Food & Wine magazine’s Best New Chef list in 2018, and appeared as a contestant on Food Network shows such as Iron Chef Gauntlet and Chopped. Aside from these awards, one of his proudest accomplishments is earning his degree from the �ǿ����޴�ý. 

 

Originally from the Acadiana area, Tien decided to study business administration at the University. To help pay for school, he started working behind the counter at Tsunami — a sushi restaurant and bar in Lafayette. When he was hired, Tien had little culinary experience besides helping his mother and grandma in the kitchen at home. However, the owners took a chance on Tien that allowed him to discover his true passion for cooking. “[The owners] took a big interest in their staff. I think it’s those personal relationships that made me as successful as I am now,” Tien said.

 

After completing his degree at �ǿ����޴�ý Lafayette, Tien decided to pursue his culinary career. He began working for award-winning chefs across the country while learning new skills and soaking up as much experience as possible. He eventually moved to Washington, D.C., where he continued to grow in his craft. With years of experience under his belt, Tien decided to take a risk and dive into restaurant ownership.

 

“You don’t know what it’s like to run a business until you run one,” Tien said. The entrepreneur opened his first restaurant, Himitsu, in Washington, D.C. in 2017. He learned about every avenue of owning a business and got to put his �ǿ����޴�ý Lafayette degree to use. “I got to utilize my business degree and my restaurant experience together,” Tien said. After making the difficult decision to close Himitsu during the COVID-19 pandemic, he poured all his energy into his current project, Moon Rabbit. 

 

Tien would love to see Moon Rabbit continue to grow and evolve in the future. “We’ve been focusing on the menu and making sure guests have a very unique experience here,” Tien said. He also has his sights set on a massive goal for the restaurant — receiving a Michelin star. “There is no Vietnamese restaurant in the world that has a Michelin star, so our goal is to make history. I think we have a great team, and our food gets better every week. If we can hit that goal, that would be a beyond amazing accomplishment."

 

One day, the acclaimed chef hopes he can bring his unique cuisine back to his hometown. “The day I can cook back in Lafayette will be the highlight of my career,” Tien said. In the meantime, Tien plans to keep creating new dishes, challenging himself as a business owner, and proudly representing his alma mater. 

 

Photo Captions: Main Image: Chef Kevin Tien, a 2009 graduate of �ǿ����޴�ý Lafayette and owner of Washington D.C. restaurant, Moon Rabbit. Others: Dishes prepared at Moon Rabbit, including crawfish and noodles and green mango salad. Submitted Photos