Today, we’re thrilled to welcome Chef Rob Rubba, the ’90s skater kid turned culinary mastermind behind the Michelin-starred Oyster Oyster in Washington, DC. Celebrated for its groundbreaking and eco-friendly approach, Oyster Oyster leads the way in sustainable dining, artfully blending diverse techniques in preservation to craft extraordinary flavors while prioritizing ethical practices. Join us as Rob delves into his inspiring journey, reveals the creative sparks behind his plant-forward menu, and shares how embracing a vegetarian lifestyle has elevated his purpose and deepened his connection to the culinary world.

• (00:00:00) Intro
• (00:06:44) Rob’s Early Career
• (00:10:57) Working at Guy Savoy
• (00:16:30) How Oyster Oyster came to be
• (00:20:00) The Impact of Oysters on the Chesapeake 
• (00:23:48) Menu Development and Evolution
• (00:27:00) The Decision to Become Vegetarian 
• (00:36:38) Leaving Hazel and Lessons learned
• (00:44:48) Creating Sustainable Practices
• (00:47:10) Sustainability and Financial Success
• (00:51:34) Gaining a Michelin Star
• (00:55:00) The DC Dining Scene
• (01:01:26) The Differences of Running a Vegetarian Restaurant 
• (01:04:28) Encouragement for the Next Generation of Chefs/Where Rob looks for Inspiration 
• (01:13:20) Wrap up Questions

A huge shout out to our sponsor, Singer Equipment for their unwavering support, which allows us to be able to bring these conversations to you. Check out their website for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.

If you are looking for the best in class pizza oven for your next concept, make sure you check out the incredible ovens built by Moretti Forni and reach out to Greg Listino at their exclusive Northeast dealer, Rosito Bisani.

Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though; it's an incredibly powerful tool that any chef or restaurant would benefit from.

My favorite new beer on the market, Kenwood Original, might be the most drinkable and most flavorful craft lager I've ever tried. Nothing goes better with a five star meal than a five star beer so head to their website and check out the Kenny Finder for location nearest you. So before we get started, go ahead and grab yourself a Kenny and enjoy this week’s guest.

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Email Eli with any comments, concerns, criticisms, guest requests or any other ideas or thoughts you might have about the show. eli@chefradiopodcast.com