Getting to know Executive Chef Kyoo Eom
Kyoo Eom began his formal culinary training at Yeosu University in South Korea. He studied food science and technology, learning food preparation and preserving techniques, before following his sister to New York to pursue his goal of attending culinary school in America. Eom graduated from Le Cordon Bleu at Brown College in 2003 and returned to Manhattan to work at chef Daniel Boulud's signature DB Bistro Moderne and Cafe Boulud, where he trained under chef Andrew Carmellini and mentored with chefs Olivier Muller and Bertrand Chemel.
Eom then moved to the Washington, D.C. area to be the chef de cuisine at 2941 Restaurant for five years. It was in this role that Eom developed an understanding that while cooks may like to make and eat food, chefs are driven by the diners’ enjoyment. In 2014, Eom became executive chef at Poste Moderne Brasserie, where his training transcended in the French-inspired, farm-to-table dishes.
In 2016, Eom helped open Dirty Habit, a luxe restaurant and bar that offers a vivid social scene centered around expertly-crafted cocktails and an innovative social-plates menu. As executive chef, Eom’s globally-influenced seasonal cuisine includes dishes inspired by his family recipes. Gracing the Dirty Habit kitchen with his talent and expertise, Eom enjoys watching the pleasure and sense of discovery on guests’ faces as they sample their way through Dirty Habit’s eclectic menu.