Our Culinary Instructors

Kenneth Hughes, Executive Chef

Chef Ken, a Washington DC native, with over twenty-five years of culinary experience, trained in the classic French style of cooking. He embarked on his culinary journey while the farm-to-table movement was evolving on the West Coast. An entrepreneur himself, he has worked as a culinary consultant, most recently having helped launch The Wine House in Fairfax, Virginia and Vinnie’s World Cuisine in Frisco, Colorado. ?Chef Ken received culinary degrees from the San Francisco/Napa Valley region under the tutelage of the late, renowned Chef Ken Wolfe. He trained under distinguished chefs such as Chef Rene Verdon, the first White House Chef, and the late master Chef, Albert Tordjman, an early pioneer of the vertical presentation of the 80s and 90s. Inspired by his time in California, Europe, and South America, Chef Ken hopes to bring those flavors to Open Kitchen. He believes in Open Kitchen’s dynamic concept of healthy, fresh food and looks forward to interacting with guests.

Tony Do, Lead Culinary Instructor

Having spent his entire life in Rochester, New York, Tony has found a new home at Open Kitchen. After nearly a decade of working at the finest restaurants with the best chefs Rochester has to offer, he has relocated to the Greater Washington, DC area. Tony is a graduate of The Culinary Institute of America at Hyde Park. There he created a solid foundation for his culinary career, most importantly with his experience working as Commis under the famed chefs and staff of Craig Shelton’s The Ryland Inn. Tony also had the opportunity to expand his educational horizon with a degree in Information Technology, though he found himself drawn back into the kitchen educating others. What Tony has to offer to our guest is creativity and the passion to pass on knowledge that was passed down to him. A first generation Vietnamese American, Tony also brings with him the importance of family, especially the spirit of the dinner table. When not in the kitchen, Tony is spending time and drawing inspiration from his wife and three year old son, whose favorite food is Phở.

Tom Hughes

At a very young age, Tom awakened his love of cooking after destroying the kitchen while making french toast for his parents anniversary. In college that love became a career. Working as a dishwasher at a college bar and grill, Tom climbed the culinary ladder starting from the bottom rung. Post-college, learning from a fleet of chefs and interns, Tom began honing his craft and discovered his love for teaching people what he knew about the culinary arts. As a culinary instructor, the look on people faces when they learn something new constants reminds him of his love for cooking.

Mia Kang

Chef Mia Kang is a trained in Classic French Pastry techniques at L’Academie’s Professional Culinary Program.She graduated with a distinction from L’Academie de Cuisine in 2008. Chef Mia got her professional start in Washington, DC. where she worked as Pastry/Culinary Chef, and Instructor. Her experience including The Ritz Carlton, L’Academie de Cuisine, The Metropolitan Club of the City of Washington, Canadian Embassy, and Sous Chef for Chef Emeril Lagassi in Emeril Green’s show. Chef Mia is eager to share her love of baking/cooking, and her skills. Mia is a strong believer of easy and fun learning. Chef Mia wants her students to take home more than recipes, but useful techniques and information

Leo Dilling

Chef Leo Dilling is professionally trained, obtaining his Diplome de Cuisine at Le Cordon Bleu in Ottawa, Canada. Chef Leo has worked at many top 100 kitchens in the Washington Metro area including Addie’s, BlackSalt, and Michel by Michel Richard. In 2009, he opened his own restaurant in S. Maryland – Corbels, featuring regional American cuisine. After a trip to SE Asia and taking private cooking classes in Vietnam, his new favorite cuisine to cook are the fresh and intriguing flavors of Asia.