In today’s episode, we sit down with Chef Rob Rubba, the creative force behind the acclaimed restaurant Oyster Oyster in Washington, DC, and recent recipient of a James Beard Award. We discuss his South Jersey upbringing, his experiences working under renowned chefs like Gordon Ramsay and Guy Savoy, his time spent abroad, the opening of his first restaurant Hazel in 2016, and his recent transition to plant-based cooking.

Join us as we explore the smells that remind him of his childhood, how his family influenced his profession, his journey through art school and culinary school, and the lessons learned from working with top chefs. We’ll also delve into his time in Japan, the importance of getting outside your bubble, his thoughts on the brigade system, and the concept of Oyster Oyster. Additionally, we discuss the starring role of sustainability in his restaurant, his approach to sourcing locally, and how he tells a story through a plate of food.

Don’t miss Chef Rubba’s recommendations for food stops in DC, his guilty pleasure food, favorite cookbooks, and must-have condiments for your kitchen. Throughout our conversation, we’ll share insightful quotes from Chef Rubba that offer a glimpse into his mindset and culinary journey. Listen in as we uncover the fascinating story of this talented chef and learn what it takes to make a mark in the world of fine dining.

I’d like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.

Don’t miss out on the chance to hear from other chefs located in the DMV area.

Interview with Chef Will Fung from China Chilcano

Conversation with Chef Opie Crooks

Conversation with Chef Matt Conroy

Interview with Chef Masako Morishita

Conversation with Chef Declan Horgan

Conversation with Private Chef Chris Spear

Covid-19 – Top Chefs Respond (with Chef Ian Boden)

Conversation with Chef Hari Cameron

Conversation with chef Johnny Spero

Interview with chef Drew Adams

Interview with chef Edward Lee

The biggest thing I got from Guy Savoy while I was there was working with very humble ingredients that were elevated and cooked very well.

I think that developing cooks is important and it’s something I try to instill in everybody here. You’re gonna learn how to actually cook, right, from start to finish.

There’s a lot of damage to our local food system by coming in and washing away indigenous people.

Chef Rob Rubba

Oyster Oyster

Restaurant Oyster Oyster