健身厨师最爱的牛排鸡蛋

Chef KEVIN TIEN refuels after runs with this high-protein anytime meal. BY PAUL KITA PHOTOGRAPH BY TED CAVANAUGH I N FALL OF 2020 (yes, that 2020), chef Kevin Tien opened Moon Rabbit, a Vietnamese restaurant in D.C. He’d worked in finance, so he was used to stress, but COVID was rough. Running, a sport he’s loved since middle school, helped him through. In late 2022, Tien even cofounded Distance in the Dark, a group of chefs who logged late-night, post-shift miles. After Tien became a dad last year, he switched to early mornings. Now he runs five or six days a week, sometimes with his kid in a stroller. …