Yuan Tang conceptualized Rooster & Owl to develop inventive, contemporary American cuisine in a fun, collaborative environment. Previously, Tang worked at three-Michelin-star Jean Georges and one-Michelin-star The Modern and was the sous chef at one-Michelin-star Dovetail in New York City.
By day, Carey Tang works in non-profit development, and by night, she is the general manager of Rooster & Owl. Her focus is providing the best experience for guests and building a cohesive, happy team. She earned master's degrees from Columbia University and the George Washington University.
Nora “Nori” Tang is the newest member of the flock. Adept at drooling and grabbing at things, Nori brings a youthful charm to the R&O team. Her honorary role is a testament to her parents’ determination to embarrass and celebrate her. Plus who can resist those cheeks and that smile?
Born and raised in Northern Virginia, Sean began cooking only 5 years ago after a career in construction and masonry. He most recently worked under "Opie" Crooks at A Rake's Progress in Adams Morgan. An interesting coincidence: Sean laid the bricks and helped construct the building that is now home to Rooster & Owl.
Sandra credits her time as a manager with Passion Food Hospitality, namely DC Coast and Ceiba restaurants, as the start of her love of beautiful, detail-oriented service. She left DC for San Francisco, where she managed Foreign Cinema and then Perbacco Ristorante, and discovered her true love—Italian wine. A DC native, she is thrilled to return to her hometown.
After college, Olivia traded in her psychology and art textbooks for cookbooks and began on her baking and pastry journey. Over the past six years, this has spanned from gourmet donuts, to baking in Iceland, to fine dining. She was part of the opening team at Michelin-starred Kinship and Métier before joining the R&O flock.
Cocktail Program Manager
Jason brings a nostalgic cocktail aesthetic to the table inspired by his many travels over South East Asia in his youth. For over a decade, he has crafted programs alongside award-winning chefs that are ingredient- and culinary technique-focused. He aims to provide a bar experience that is balanced, stimulating, and memorable.