Yuan Tang didn’t always plan on becoming a chef. But after cutting his teeth at top Michelin-starred restaurants in New York, he opened his own spot—Rooster & Owl—in 2019, earning critical acclaim for his genre-defying menu and bleeding-edge technique.
Now an undisputed heavyweight of the mid-Atlantic dining scene, Chef Tang will lead the culinary charge as Chef Chair of our Chef’s Best Dinner & Auction on May 7 at the Marriott Marquis Washington, D.C.
We sat down with Chef Tang to discuss his gastronomic origin story, his passion for giving back to the community, and what guests can expect at this year’s Chef’s Best.
To purchase tickets for Chef’s Best click here.
What inspired you to become a chef?
I got my first taste of cooking at my parent’s Chinese takeout restaurant at a very young age. Although I started my career as an accountant out of college, I found myself spending most of my free time cooking. I didn’t cook very well then, but found so much joy in sharing my cooking with anyone daring enough to try. That’s when I knew that it’s what I was meant to do.
Can you share a bit about your culinary background and how you got to where you are today?
I’ve been the chef, owner, and operator of Rooster & Owl for six years, and Ellie Bird for two years now. Before opening my own restaurants in DC and Falls Church, I spent time learning on the job in restaurants in NY, including three Michelin-star Jean Georges and one Michelin-star The Modern. I was also the sous chef at one-Michelin-star Dovetail in New York City.
Why is Food & Friends mission meaningful to you? This hits close to home for me, as my mom was taken away with cancer almost 12 years ago. Luckily for her, my dad who was also a chef was able to provide her with delicious meals tailored to her needs (and wants) on her last days. I can’t begin to imagine anyone else who has to go through what she went through without a good meal to lift their spirits. That is why I strongly believe in the mission of Food & Friends because not everyone is lucky enough to have someone like my dad on their side.
What can guests expect from your dish at Chef’s Best? A local critic once referred to me as the Prince Of Mashups—I am a creative, out-of-the-box thinker, and I love bringing humor and levity into the intensity of the kitchen. I enjoy learning the rules, so I can break them, and putting together unexpected flavors and textures for a satisfying bite.
To purchase tickets for Chef’s Best click here.