Modern French Food for a Modern City - Poste - Washington DC, 20004, US

Meet the Poste Crew

Executive Chef Kyoo Eom, former chef de cuisine of 2941 Restaurant, joined Poste Moderne Brasserie with more than 10 years of culinary experience. Prior to 2941, he worked for Daniel Boulud's signature DB Bistro Moderne and Café Boulud, where he trained under Chef Andrew Carmellini after graduating from Le Cordon Bleu at Brown College. Eom was born in South Korea and came to the United States to pursue his dream of attending culinary school.

Justin Hampton, Lead Bartender Born in High Wycombe, England, and raised in Palmdale, CA, Justin Hampton has always had a strong curiosity about food and beverage innovation. Justin got his start in the industry while working his way through college at San Diego State. After graduating with a degree in social sciences, he accepted a position as restaurant manager at the Four Diamond Hard Rock Hotel in San Diego.

 Here, Justin began experimenting with standard cocktail-making and soon discovered that bartending could be a fun and lucrative career. For three years Justin developed his skills behind the bar, mastering high volume bar technique.

Justin’s next venture was a food truck business. Inspired by the food truck scene in Seattle and Portland, he set his sights on a city in need of a street food renaissance and landed in Boise, Idaho.

While building his food truck business, Justin joined the team at Red Feather Lounge, a well-known bar in Boise where he was first exposed to cocktail-making as artistry and learned to make his own ingredients. In an act of serendipity, Justin crossed paths with an old college friend on her way to Washington, D.C., who convinced him to take his polished bartending skills east for a job at Founding Farmers Restaurant Group.

There, Justin quickly learned the ropes of their robust cocktail program and began to excel with the different cocktail variations. After a year, Justin accepted a full-time position at Jack Rose Dining Saloon and its highly regarded cocktail bar Dram & Grain where he continued to broaden his spirits knowledge and tailor his aesthetic.

Justin centers his cocktails on fresh ingredients, many of which he plants and cultivates by hand at home and in Poste’s patio garden. His cocktail technique is an ever-evolving labor of love and creativity, which lends itself to whimsical craft cocktails at Poste.

Outside the bar, he is a founding member of the U.S. Bartenders Guild’s DC Chapter, the secretary for the D.C. Craft Bartenders Guild, and an avid farmers market-goer.

Kieu-Linh Nguyen, Pastry Chef Classically trained pastry chef Kieu-Linh Nguyen brings over 10 years of experience to Poste Moderne Brasserie. She joins Executive Chef Kyoo Eom in the kitchen after spending time in some of DC’s most distinguished pastry programs.

Originally, she planned to attend the Culinary Institute of America and become an executive chef. After carefully weighing all of her options, however, she realized that the attention to detail and visual presentation involved in pastry were her true calling.

She went on to graduate from the prestigious New England Culinary Institute in 2007 and began her career in San Diego at the Four Seasons Aviara alongside renowned pastry chef Franck Riffaud. For four years Kieu-Linh honed her craft and learned classical French technique under his tutelage. Next she worked with award-winning pastry chef Danielle Riesz at the Four Seasons Silicon Valley where she was inspired by her herbal infusions. Kieu-Linh credits these experiences for cultivating her personal pastry style.

Since arriving in D.C. in 2012, Kieu-Linh has made a name for herself launching the pastry program at Frederick de Pue’s acclaimed Table and most recently serving as pastry chef at Marcel’s by Robert Wiedmaier. She looks forward to applying her classic French technique and modern vision to create beautiful, purposeful desserts at Poste.

When Kieu-Linh is not preparing her artful confections, she enjoys spending time with friends, cooking Vietnamese cuisine, and trying new adventurous foods.