A proud nerd, he’s obsessed with the science and technicalities of what we cook and eat: He’s tested through several categories of knives and kitchen tools for Food & Wine and wrote about.

"Our restaurant isn't Japanese; it's not Vietnamese; it's not Southern.It's all of those things—everything I love on a plate.

As long as I continue to grow, my food is going to grow with me.".Kevin Tien's life in the kitchen started in an unlikely place: a sushi counter in his hometown, the heart of boudin country, Lafayette, Louisiana.For Tien, the family-owned restaurant Tsunami was a lifeline, his first introduction to cooking—and more importantly, a glimpse into the way a restaurant can feel like home.

He stayed with Tsunami through high school and college, and the job kept him afloat when he was displaced by Hurricane Katrina.He eventually landed a gig at.

in Houston and might have continued on this path—this Gulf Coast Vietnamese kid becoming a modern master of sushi—had someone not sent the whole thing sideways: Tien met José Andrés.In the four years he spent at Oyamel, Andrés' Mexican kitchen in D.C., Tien was captivated by the ways the Asian and Latin-American pantries overlap.

It was a realization that planted the seed for Himitsu, Tien's first solo effort as a chef, a Petworth jewel where he connects all the dots of his life experiences.Sweet and spicy mustard-shallot sauce brings depth to medium-rare, juicy lamb that's ready in 45 minutes.

The rack is seasoned and seared until golden brown and then roasted for a quick 20 minutes.Rest, carve, and serve alongside the sauce.. Get the Recipe.

Designer and blogger Athena Calderone makes this whole roast fish taste fresh and bright, thanks to a double hit of herbs.. Get the Recipe.Rare Roast Beef with Fresh Herbs and Basil Oil.