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Restaurant

MANAGE + OPERATE

 

 

34th Floor Hospitality is proud to be the official management and operation company for the Dirty Habit Washington DC, in partnership with Pebblebrook Hotel Trust. A centerpiece inside the historic and beautifully modernized Kimpton Hotel Monaco in bustling Penn Quarter.

KIMPTON HOTEL MONACO, DC

Dirty Habit

The restaurant’s distinct moods allow you to indulge your guilty pleasure, from a quiet working breakfast in an inviting private dining space, to a pulsating party around our urban campfire in the hottest fresh air courtyard in DC. Our main dining room is mysterious & alluring, while our Glass House is the atmospheric counterpart. Whatever your desire, our team crafts a seamless experience, seasonally inspired by the freshest products along with cutting-edge execution. Share or not, snack or dine, revel with photogenic hand-crafted cocktails, this Dirty Habit is one you willingly share.

The Team

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Kyoo Eom

EXECUTIVE CHEF

 

Kyoo Eom began his formal culinary training at Yeosu University in South Korea. He studied food science and technology, learning food preparation and preservation techniques, before following his sister to New York to pursue his goal of attending culinary school in America. Chef Kyoo graduated from Le Cordon Bleu at Brown College in 2003 and returned to Manhattan to work at Chef Daniel Boulud’s signature DB Bistro Moderne and Cafe Boulud, where he trained under Chef Andrew Carmellini and mentored with chefs Olivier Muller and Bertrand Chemel.

 

Chef Kyoo then moved to the Washington DC area to be the chef de cuisine at 2941 Restaurant for five years. It was in this role that he developed an understanding that while cooks may like to make and eat food, chefs are driven by the diners’ enjoyment. In 2014, he became executive chef at Poste Moderne Brasserie, where his training was transcendent in the French-inspired, farm-to-table dishes.

 

In 2016, Chef Kyoo helped open Dirty Habit, a luxe restaurant and bar in downtown DC that offers a vivid social scene centered around expertly crafted cocktails and an innovative social-plates menu. As executive chef, his globally influenced, seasonal cuisine includes dishes inspired by family recipes. Gracing the Dirty Habit kitchen with his talent and expertise, Chef Kyoo enjoys watching the pleasure and sense of discovery on guests’ faces as they sample their way through Dirty Habit’s eclectic menu.

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Robert Micheli

DIRECTOR OF OPERATIONS

 

Robert Micheli has had a long and exciting history in the entertainment and hospitality industry. Moving from California to New York Robert found his home in the Hotel Food and Beverage Family. Opening and overseeing WestHouse Hotel and later managing The Park Central Robert developed a distinctive style combining his years in entertainment and good fortune to have traveled around the world. While in New York Robert was accountable for VIP services, restaurant operations, new Food and Beverage programming, and creating entertainment experiences. It was Robert’s passion for the theatre and love of an excellent dining experience that propelled him quickly in the industry, and brought Robert to a new culture and opportunities.

 
In Florida Robert was excited to lead programming with independent and branded hotels continuing to provide new and exciting experiences involving entertainment and brining value to the properties. Eventually joining the SBE family at the SLS South Beach as GM
of Katsuya, Robert was able to bring all his experience to the table creating new daily activations, collaborated with local Arts colleges, and celebrated the Miami Music culture in his restaurant. Robert found a fantastic balance between giving back to the entertainment community and honoring traditional dining experience while still bringing life and joy to his guests.


Using the restaurant as a stage, and being able to create and reinvent is what keeps Robert going. The freedom and flexibility to create lasting memories for Team Members or Guests is what excites, inspires, and motivates Robert to keep pushing boundaries. Having the opportunity to meet new people, share experiences, and be part of thriving businesses makes every moment in the hospitality world a joy.