Meet the Chefs

Kevin Tien | Executive Chef and Owner, Moon Rabbit | Washington, D.C.

Chef Kevin Tien has been recognized as a 2024 James Beard Award Finalist, 2023 RAMW Chef of the Year, and Food & Wine’s Best New Chef 2018. As the Executive Chef and Owner of Moon Rabbit, he showcases his modern take on Vietnamese cuisine, inspired by his New Orleans upbringing and traditional family recipes. He co-founded Chefs Stopping AAPI Hate, an initiative that has raised over $500,000 for social justice causes. His cooking philosophy blends innovation with cultural integrity, reimagining Vietnamese flavors while honoring tradition. Moon Rabbit reflects his journey as a first-generation Vietnamese chef, pushing the cuisine forward while preserving its roots.

Terry Koval | Executive Chef and Owner, The Deer and The Dove | Decatur, GA

Chef Terry Koval moved to Atlanta in 2000, working at Buckhead Diner before rising to Executive Sous Chef at Canoe, where he built strong ties with local farmers. He later led kitchens at Concentrics Restaurants and helped launch Farm Burger, earning national acclaim for its grass-fed burgers. In 2013, he became Executive Chef at Wrecking Bar Brewpub, where his focus on seasonal, local ingredients earned high praise. He and his wife Jenn opened The Deer and The Dove and B-SIDE in 2019, both named one of the most anticipated restaurant openings by Food and Wine magazine and Eater Atlanta. A passionate advocate for sustainable food, he supports Georgia Organics, Slow Food Atlanta, and the Giving Kitchen. Chef Koval has been featured on Diners, Drive-Ins and Dives and Chopped and was named a 2023 James Beard Best Chef Southeast. He currently resides in Decatur, GA, with his family.

Brian Griffith | Executive Chef, Choy | Nashville, TN

Raised in Knoxville, TN, Brian Griffith has spent 20 years working in the hospitality industry. After attending The University of Tennessee, Brian started his career working under James Beard nominated Chef Dan Mondok at the Carlyle in Portland, OR, where he worked for two years. He then moved to Denver to work alongside award-winning Chef Thanawat Bates at the four-star and Four-Diamond hotel Brown Palace Hotel and Spa and Scott Parker at Table 6. Looking for a change of scenery and a new challenge, Brian then moved to Copenhagen for several months to work at two Michelin-starred Kadeau, before landing in San Francisco in 2016 at previous Bay Area mainstay Oliveto. In 2020, Brian joined James Beard award-winning Chef Brandon Jew as Executive Sous Chef at the Michelin starred restaurant, Mister Jiu's.

Eucepe Putriano | Executive Chef, Marbled & Fin | Charleston, SC

Born in Miami and raised in South Florida, Chef Puntriano started his culinary journey as a dishwasher at 16, eventually becoming the head chef at Meat Market Tampa. He thrives on the fast pace of a high-volume dinner service and pursued leadership roles early in his career. His passion for cooking deepened through travels, where he admired the simplicity of homegrown ingredients and local flavors. At Marbled & Fin, he embraces this philosophy, creating clean, simple dishes with bold flavors and fresh, local produce. One of his proudest achievements is mentoring his team, watching cooks rise to leadership roles. Outside the kitchen, he enjoys exploring his new city with his wife and young son, discovering local dining spots and attractions.

Lis Hernandez | Executive Chef and Owner, Arepa Mia | Atlanta, GA

Samuel Drake Jones | Executive Chef, Sweetbriar NYC | New York, NY

Born in Paris and raised between France, California, and London, Chef Samuel-Drake Jones found his passion for cooking after the loss of his mother, taking solace in preparing meals for his younger sister. At 18, he returned to California and began his culinary career, working at The Hungry Cat and Campfire, where he developed a love for live fire cooking. Moving to New York, he honed his skills at acclaimed restaurants like Gato, Kissaki Omakase, and Peak before becoming Executive Chef at the Michelin-rated Sweetbriar. After nearly 20 years in the U.S., he became a citizen in 2022, a milestone that shapes his perspective on modern American cuisine. His cooking reflects a fusion of history, culture, and personal journey, interpreted through the lens of an immigrant-turned-American.