Himitsu’s Kevin Tien makes Food & Wine ‘Best New Chefs’ list

Chef Kevin Tien of Himitsu is opening a new 70-seat restaurant in Capitol Hill this year. (Courtesy Himitsu/RISE S. Pellegrino )

WASHINGTON — It’s been a good year for D.C. chef Kevin Tien, as far as accolades go.

The 31-year-old chef, whose popular Japanese restaurant in Petworth, Himitsu, opened two years ago, has been named one of 10 “Best New Chefs 2018” by Food & Wine Magazine.

Tien was also a finalist this year for a James Beard Rising Star Chef of the Year award, though he lost the award to Camille Cogswell of Philadelphia restaurant Zahav.

The D.C. area did have one James Beard Award winner this year. Jeremiah Langhorne of The Dabney in Shaw, received the 2018 James Beard Award for Best Chef, Mid-Atlantic.

Food & Wine calls its Best New Chefs list an annual list of the most innovative and up-and-coming epicurean talent in the country.

Past winners over the list’s 30 year history have included Thomas Keller, Nobu Matsuhisa, Michael Symon and David Chang.

“For 30 years, Food & Wine has highlighted the country’s most brilliant, talented, and up-and-coming chefs for pushing their cuisines forward. This year’s class of Best New Chefs is one of the youngest groups to be recognized in the history of the program,” said Food & Wine Editor-in-Chief Hunter Lewis.

Monday night, winners attended Food & Wine’s Best New Chefs party at Vandal on Bowery in New York City.

The chefs will also be featured in the July issue of Food & Wine, and will be showcased at the Food & Wine Classic in Aspen from June 15 — 17.

You can see all of this year’s winners on Food & Wine’s website.

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