WHAT IS MAGPIE AND THE TIGER?

Magpie and the Tiger opened in Washington, DC on January 2022. Touting creative food and friendly, cozy service, it drew instant success and rave reviews.

However, Magpie and the Tiger closed its brick-and-mortar location, and Chef Roren and Caleb are focusing on collaborations with cool people, pop-ups with trusted friends, and throwing private dinner parties.

Roren and Caleb are Korean-American Chefs with over 20 years of experience, with expertise including but not limited to, Korean, Italian, Mediterranean, Japanese, and Vietnamese cuisines, handmade pasta, whole grain pastries, and desserts.

They are currently expanding their skillset to include: korean Fermentation, Korean royal Cuisine, and Korean-Style Pastries

Meet the Husband and Wife Team

credit: rebecca hattery-khan

  • Co-Owner/ Co-executive Chef

    Lover of Beans

    Caleb’s culinary career began as a tortilla warmer and rice scooper at Chipotle. He then moved to Baltimore to open a Korean-American cafe before moving down to Washington, DC to work at Momofuku DC.

    After that, he spent time as the sous chef of DC’s late darling restaurant Himitsu. Craving a desire to expand his skill set, Caleb then moved on to become one of the pastry chefs at Seylou Bakery - inching closer every day to become better at making their famed whole grain croissants.

    From there, Caleb opened Magpie and the Tiger as the executive chef and co-owner/operator and enjoyed many successes: one of the most important being the wellbeing of his staff.

    Currently, he’s obsessed with Korean street food videos on Youtube and hopes to visit in person soon.

credit: rebecca hattery-khan

  • Co-Owner / Co-Executive Chef

    Queens to Rochester, NY.

    Allium enthusiast.

    Also would like to own several dogs one day.

    A serial career changer, Roren jumped into the hospitality world head first. Working as a barista during the day, staging in restaurants in the hour she had between jobs, then slinging ramen at Momofuku DC was her first intro into this world.

    After a year of working there, she moved on to become a cook at Tail Up Goat, where she eventually moved her way up quickly to become a sous chef of this Michelin-starred kitchen. She eventually left and helped open their sister restaurant Reveler’s Hour as the pasta, bread, and butchery chef.

    She is currently the social media manager and co-chef of Magpie and the Tiger