Moon Rabbit: Chef Kevin Tien’s Culinary Journey and Vision for the Future
Discover how Chef Kevin Tien is redefining Vietnamese-American cuisine in Washington, D.C., at Moon Rabbit– blending personal storytelling, creativity, and community spirit into every dish.
From Business Analytics to Building a Culinary Community
Chef Kevin Tien never set out to work a traditional government job. Though he initially pursued a career in business analytics, it wasn’t long before he found his true passion in the kitchen. His culinary journey began in D.C.’s Chinatown, where he landed his first restaurant job and quickly fell in love with the energy of the industry.
When Kevin opened Moon Rabbit, he brought this same passion with him, but also a deep sense of community purpose. “A lot of people think the restaurant scene is highly competitive, but there are also plenty of diners to go around,” he shares. “It’s okay to ask for help.” That spirit of collaboration defines Moon Rabbit–– not just in how the team works together, but also in Kevin’s larger goal to help revitalize the Asian and Pacific Islander (API) community in the area.
A Menu Full of Story and Collaboration
At Moon Rabbit, no dish appears on the menu without a story. Rather than relying solely on one person’s vision, the entire chef team contributes to the creative process. The result is a lineup of dishes that are completely exclusive to the restaurant–– each plate offering a unique and deeply personal experience.
One standout element that captures this creativity is Moon Rabbit’s bread program. “If you visit, always get the bread,” Kevin says. The house-made steamed buns and butter, prepared by the entire kitchen team, are infused with Southeast Asian barbecue flavors. It’s a dish that pays homage to the global love for bread, with a distinctive Moon Rabbit twist.
Vietnam’s coastal influence also shines through in the seafood offerings, particularly the perfectly pan-roasted fish. These flavors are not just a nod to tradition, but a continuation of Kevin’s heritage, woven naturally into a modern, ever-evolving menu.
Designing a Space That Feels Like Home
When it came to finding a home for Moon Rabbit, Kevin toured nearly 20 restaurant spaces before choosing the perfect location. Inspired by The Built-In from The Book Chef, he designed the restaurant with cozy, personal touches–– including a prominent chimney in the third room that gives the space a warm, lived-in feel.
Throughout Moon Rabbit, every detail tells a story. The cookbooks that line the shelves have been sources of inspiration for the chef team, while artwork created by Kevin’s son adds a deeply personal touch. His goal is simple but powerful: for guests to feel like they’re dining in his home, surrounded by meaningful memories and vibrant flavors.
While the kitchen remains the heart of the restaurant, Kevin notes that only about 15-20% of a restaurant owner’s day is spent cooking. The rest is consumed by the endless tasks of running a small business— from fixing plumbing to handling paperwork. It’s a balancing act, and Kevin credits his strong, supportive staff for helping him make it all possible.
The Challenges and Rewards of Leadership
For Kevin, the hardest and most rewarding part of restaurant ownership are one and the same: building relationships with his team. As a natural people person, he thrives on coaching and mentoring, whether someone is having a great day or needs a bit more support.
“The most rewarding part is seeing my team grow,” he says. But it’s not without challenges. Truly understanding what drives each team member— and how to help them succeed— is a daily process that demands patience, empathy, and dedication. It’s clear, though, that Kevin wouldn’t have it any other way. His pride in his team is evident, and their collective energy is what gives Moon Rabbit its heartbeat.
Eyes on the Future
Having just completed Moon Rabbit’s first year, Kevin says he’s finally gotten his “sea legs” under him. His focus now is on perfecting the guest experience and continuing to grow a loyal customer base.
And if dreams are allowed? He laughs and says he’d love for Taylor Swift to stop by for a meal one day.
Big names aside, Kevin’s future plans are grounded in a desire to keep building something meaningful— a restaurant that stays true to its roots, its community, and its team.