Rob Rubba on Ethical Dining at DC's Michelin-Starred Oyster Oyster
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.
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