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Originally from Lafayette, Louisiana, Chef Kevin Tien started working in the corporate world after receiving his Master’s degree in Statistical Analysis and Business Analytics from Louisiana State University.  Early on, however, his passion for food and service led him to a career change which then placed him on a culinary path in 2009. After working with various restaurants in Louisiana, Texas, and Washington, D.C., Kevin had an opportunity to open Himitsu, a Japanese-inspired restaurant combining freshness, acidity and herbs, leaning heavily on Latin American and Southeast Asian flavor profiles. After three years, Kevin made the difficult decision to close Himitsu to focus on Hot Lola's & Moon Rabbit. 

Kevin’s resume includes working for chefs David Chang (Momofuku CCDC), Jose Andres (Oyamel), and Tyson Cole (Uchi).

Since the opening of Himitsu in 2016, the restaurant and Kevin have garnered national attention and accolades from all corners of the United States. Bon Appetit named his intimate, neighborhood eatery one of the best new restaurants in the country. Kevin is a James Beard Finalist for Rising Star Chef of the Year 2018, James Beard Semi-Finalist for Rising Star Chef of the Year 2017, Food & Wine Magazine’s Best New Chefs List 2018, was named Washingtonian Magazine’s and Washington Business Journal’s 40 under 40, a semifinalist in 2017 for Eater’s Young Guns Awards, and Himitsu was Eater DC’s editor’s choice for restaurant of the year, and featured in The Washington Post’s Spring & Fall Dining Guides – 10 Best Restaurants 2017 and 2018. Kevin also competed against other contestants in the fierce season 2 of Iron Chef Gauntlet and is a Chopped Next Gen Champion.