Kyoo Eom began his formal culinary training at Yeosu University in South Korea. He studied food science and technology, learning food preparation and preservation techniques, before following his sister to New York to pursue his goal of attending culinary school in America. Chef Kyoo 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.
Chef Kyoo then moved to the Washington DC area to be the chef de cuisine at 2941 Restaurant for five years. It was in this role that he developed an understanding that while cooks may like to make and eat food, chefs are driven by the diners’ enjoyment. In 2014, he became executive chef at Poste Moderne Brasserie, where his training was transcendent in the French-inspired, farm-to-table dishes.
In 2016, Chef Kyoo helped open Dirty Habit, a luxe restaurant and bar in downtown DC that offers a vivid social scene centered around expertly crafted cocktails and an innovative social-plates menu. As executive chef, his globally influenced, seasonal cuisine includes dishes inspired by family recipes. Gracing the Dirty Habit kitchen with his talent and expertise, Chef Kyoo enjoys watching the pleasure and sense of discovery on guests’ faces as they sample their way through Dirty Habit’s eclectic menu.
San Francisco native Sarah Ruiz leads the bar team at Dirty Habit, a dining destination and cocktail bar in the heart of DC’s Penn Quarter. With a sommelier certification from The Court Master Sommeliers and nearly a decade of hospitality experience, Ruiz brings her attention to detail and her dedication to creating innovative cocktails to Dirty Habit.
Ruiz’s hospitality career began at the Michelin-star-awarded Fifth Floor in San Francisco, where she learned the importance of discipline and preparation, and the value of high-quality service. She forged her spirits expertise further during her most recent post managing an agave-focused spirits division for Baja Wines, a wine-importing company in Mexico, learning the ancestral methods of mezcal production. In addition to frequenting vineyards in California, Oregon, and Burgundy to gain a deeper understanding of grapes and wine-making, Ruiz studied sherry production in Jerez, Spain, and at cider houses in Basque Country.
Ruiz’s knowledge of global spirits and wine is present in Dirty Habit’s bar program, complementing Executive Chef Kyoo Eom’s culinary direction. She brings a unique perspective to the Dirty Habit beverage program with craft cocktails that showcase atypical ingredients and bold flavors, offering ingenuity and an unexpected twist.