Meet the Chefs

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

Chef Kevin Tien holds many accolades including 2024 James Beard Foundation semifinalist, (his 5th nomination and a 2024 Finalist), 2023 RAMW Chef of the Year, Food and Wine Best New Chef 2018 and Esquire’s Best Restaurant of the Year 2021. He is the Executive Chef and Owner of nationally celebrated Moon Rabbit. He is the co-founder of Chefs Stopping AAPI Hate, an organization bringing together the culinary world to support AAPI and social justice causes. Since 2021, it has brought together more than 50 chefs from across the country, hosting dinners and take-out meals, and funneling more than $500,000 to various like-minded organizations, regionally, nationally and globally. It was recognized in Washingtonian’s list of “100 Reasons to Love our Fierce Food Scene.”
Chef Kevin is a native to New Orleans, Louisiana. Much of his modern Vietnamese cuisine is influenced by his experiences there, as well as the diverse regional dishes from Vietnam. Tien’s menu strives to move the culture forward, but maintain and preserve integrity and tradition by reinventing recipes that have been passed down through multiple generations. Moon Rabbit is a personal exploration of Chef Kevin’s journey as a first generation Vietnamese chef. His modern cooking philosophy and dishes are non-traditional Vietnamese cuisine but feature the true essence of Vietnamese flavor.

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

Chef Terry Koval moved from South Carolina to Atlanta in 2000 and worked at the famed Buckhead Diner before moving to work under Chef Gary Mennie at the nationally acclaimed Canoe. There he rose to the position of Executive Sous Chef and cultivated long lasting relationships within the farming community. Later he joined Concentrics Restaurants as the Executive Sous Chef of Lobby at TWELVE under Chef Nick Oltarsh, and was promoted to Executive Chef at sister restaurant Room at TWELVE which was awarded 3 stars by The Atlanta Journal Constitution. After years of proving himself as a creative force in the kitchen, in 2010 Terry was offered the opportunity to conceptualize unique and seasonal grass-fed burgers at Farm Burger; awarding them one of the top ten best burgers in the country by Food and Wine Magazine as well as earning 3 stars by The Atlanta Journal Constitution. Koval was awarded the prestigious recognition as the 2012 Atlanta Rising Star Sustainable Chef from StarChefs.com. Moving forward, in late 2013 Koval took the reins at Wrecking Bar Brewpub as Executive Chef. There he was able to embrace local, seasonal ingredients and showcase their flavors. After he took over the menu, the Wrecking Bar was awarded 3 out of 4 stars by The Atlanta Journal Constitution. Chef Koval was awarded the Snail of Approval award for community service by Slow Food Atlanta in 2014, and nominated by Best Chefs America 2015. Chef Koval has also been featured on the Food Network’s top-rated show “Diners, Drive Ins and Dives,” as well as being a “Chopped” contestant in 2013. Chef Koval is an active member and supporter of Georgia Organics, Wholesome Wave Georgia and Slow Food Atlanta and Giving Kitchen. Chef Koval and wife Jenn Koval opened two of their own dream restaurants in June of 2019, The Deer and The Dove and B-SIDE. Named one of the most anticipated restaurant openings by Food and Wine magazine and Eater Atlanta. Chef Koval has been awarded by Georgia Organics Farmer Champion gold 2021-present, Slow Food Snail of Approval award and most recently was recognized as a James Beard Best Chef Southeast 2023 and was recommended by the Michelin Guide. Chef Koval resides with his wife Jenn and 10 year old son, Jackson, in Decatur Ga. Their 20 year old daughter is studying food science at the University of Kentucky and studying food culture abroad in Italy.

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 a small town in South Florida, Puntriano got his start at the age of 16 as a dishwasher. Working his way through the ranks, he eventually landed as the head chef of Meat Market’s Tampa location. His love of the adrenaline rush that comes with a 700-person dinner service is one of the primary reasons he sought out leadership positions in the kitchen early in his culinary career. Along with gaining invaluable experience working at restaurants, Puntriano fed his craving for knowledge by traveling to various countries and watching people create delicious meals from ingredients grown in their own backyard. He admires that humble approach, making it one of his key cooking philosophies. At Marbled & Fin, this is showcased in clean, simple dishes elevated by impactful flavors and local produce. One of his greatest achievements thus far has been working with various highly acclaimed chefs and, in turn, mentoring his own team. It makes him incredibly proud to watch his line cook become his sous and then go on to work as an Executive Chef at their own restaurant.
When he is not in the kitchen, Puntriano enjoys spending time with his wife and young son. They are eager to explore their new city by dining out and hitting up all the tourist hot spots.

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

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