How did a British-born chef, who spent most of his career in the United States, end up cooking his own distinct take on the food of Oaxaca in Washington, DC? To find out, Andrew sat down with Robert Aikens while he was in New York City to cook a James Beard House dinner. Robert took us through his fascinating beginnings (his twin brother Tom is also a chef), his move the the States, and the wide variety of jobs he’s held here, from private chef to cheffing for exclusive private clubs, to a brief return to the UK before committing to the US for good.

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THINGS YOU SHOULD KNOW:

Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.

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Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.

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