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 dinersâ€™ 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 guestsâ€™ faces as they sample their way through Dirty Habitâ€™s eclectic menu.
A native of Washington, D.C., Drew Hairston developed his passion for hospitality and eclectic cocktails working in top bar programs throughout the region.
Hairston began his career in 2011 as a trainer and bartender at P.F. Chang’s in Bethesda, M.D. In 2014, he joined the bar team at Macon Bistro & Larder and started to expand his knowledge of craft cocktails and develop an appreciation for wine. In 2015, Hairston accepted the job of beverage director at the Goodbar Management Group (GMG). In this role, Hairston was responsible for conceptualizing beverage programs at five of GMG’s concepts including Bar Charley and Sidebar.
In 2017, Hairston served as lead bartender at modern French restaurant Le DeSales in the Golden Triangle neighborhood. Working alongside Michelin-starred chef Raphael Francois, he began to draw from culinary inspiration to create elevated cocktail menus. Most recently, Hairston held the position of general manager and beverage director at Bar Pilar in D.C.’s 14th Street corridor. Hairston spearheaded ambitious biweekly updates to Bar Pilar’s cocktail program inspired by the freshest ingredients of the season.
As beverage manager at Dirty Habit, Hairston brings his personal style and penchant for exploration to the bar program. While holding due respect for classic cocktails, he embraces the creative license to produce unique drink preparations like a key lime pie-flavored milk punch. An engaged member of the D.C. bar community, Hairston has been a member of the United States Bartending Guild since 2017.
A native of southern France, Claude Escamilla has a C.A.P. â€œProfessional Aptitude Certificateâ€ in pastry and a masterâ€™s degree in pastry from La Chambre des Metiers in Perpignan. Escamilla has received international recognition for his talent and attention-to-detail, winning gold medals in the 2003 National Pastry Competition, the 2004 World Pastry Championship, and the 2008 World Pastry Championship, for which he served as a coach for Team USA. Pastry Art & Design magazine included Escamilla among its top 10 pastry chefs of 2005, and he was honored by the esteemed James Beard Foundation in 2008. In 2014, Escamilla was awarded the coveted title of â€œPastry Chef of the Yearâ€ by the Nevada Restaurant Association. In 2018, Escamilla joined the Dirty Habit team in Washington, D.C., bringing his French training and commitment to innovation to the restaurantâ€™s pastry program.
34th Floor Hospitality oversees operations management for Dirty Habit in Washington, D.C.