Roren Choi began her professional cooking career slinging ramen at Momofuku DC. After a year of working there, she moved on to become a cook at Tail Up Goat, where she moved her way up quickly to become sous chef of this Michelin-starred kitchen. She eventually left and helped open their sister restaurant Reveler’s Hour as the pasta, bread, and butchery chef.
Caleb Jang spent time as the sous chef of DC’s late restaurant darling, Himitsu. Craving a desire to expand his skill set, Caleb then moved on to become one of the pastry chefs at Seylou Bakery – inching closer every day to become better at making their famed whole grain croissants. From there, Caleb opened Magpie and the Tiger as the executive chef and co-owner/operator and enjoyed many successes and rave reviews.
