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.

Michael Bethune

Michael Bethune “Chef G” is the newest addition to the Open Kitchen family, bringing his culinary talents from Ridgewell Catering and a wide variety of culinary opportunities. Cooking since the precious age of nine, Michael knew that the culinary arts were his passion when his grandmother prophesied that he would become a chef. He loves all genres of cooking and putting his twist on traditional dishes. His specialty includes comfort foods from savory salmon and asparagus to his memorable risottos and sweet mash to all cakes! Michael is inspired by excellency in food and feedback from those that taste his food. Come visit him at Open Kitchen and share his love of food!

Tony Do

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

Shearod Wilson

Hailing from Charlotte, North Carolina, Shearod Wilson fell in love with cooking during a high school home economics class. As an Art Institute graduate, Shearod has extensive experience in the diverse tastes of D.C. from supporting the opening of the popular downtown restaurant Founding Farmers to working at Level One in the vibrant Dupont Circle neighborhood. Shearod is constantly inspired by the expressions of people’s faces after they taste his food. His culinary techniques are heavily influenced from his Southern family and his signature dish is his infamous peach cobbler. His friendly laugh and his cool demeanor when teaching a cooking class is what keeps people coming back for more at Open Kitchen!