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Chef Rob Rubba

@robrubba

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Chef of @oysteroysterdc
Sustainability First
Winner Outstanding Chef 2023 @beardfoundation
⭐️ & 🍀@michelinguide
Best New Chef ‘22 @foodandwine
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We are incredibly honored to have retained our Michelin star @michelinguide for the past three years; furthermore, how astounding it is to be a recipient of a 🍀 Michelin Green Star! Sustainability requires focus and a commitment to traverse the complex and destructive food systems we operate in. Navigating this course is not a solo act; it takes a community to sustain and prevail. We thank all of the farmers and producers who are not only local; they care for the earth/soil, continuously inspiring what we do. We acknowledge An enormous amount of gratitude to our team at Oyster Oyster Your unremitting dedication to our ethos and the environment is essential to our success in creating a restaurant for tomorrow. We couldn’t imagine a more deserving group to enjoy this moment with. This accolade is not one to rest on our laurels with; it is another milestone in our journey to being (1%) better every day. Cheers and congratulations to all the other star recipients this year! #sustainability #michelinstar #planetbased #michelingreenstar #vegetarian #nofarmsnofood #dcgreen #mikejones #betterfortomorrow taken in Oyster Oyster by @robrubba
68
2 years ago
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What just happened? I’m still coming down from this shockwave of emotions from the other night! Thank you to @beardfoundation for this honorable recognition. For me, this is a win for our team and for sustainability. The notion of a vegetarian chef being named the outstanding chef is incredible; it shows the types of progress we are all working for are being recognized. All of the recipients shared powerful stories and missions, all of which deeply resonated with me and were so heartfelt. I hope an honor like this inspires more to keep fighting the good fight. The awards used the phrase "good food for good." There are so many stories and people involved to even get ingredients through the doors of a restaurant. All of those individuals deserve equity, dignity, and the right to be seen. - Thank you to all the dedicated farmers, foragers, and beverage producers of the Midatlantic that allow me to do the work I do. Thank you to my amazing team, @oysteroysterdc. You all are winners. We will continue to grow and share this joy together. Thank you to the restaurant community in DC. Thank you for your embrace. I am happy to have made the DMV my home for the past 10 years. Thank you to all the guests who have come through the doors. Some of you took a chance early on when only a few came to dine. I am forever grateful for your support. @maxkuller Look at us! Thank you, brother. I would like to congratulate my fellow nominees; your work is inspiring, and we are all winners. @chefrachelmiller @nikinakayama @llama_erik @banchohajime I am moved, I am grateful, and I am dedicated to being a better person every day. ✌️ #jbfa #goodfoodforgood #sustainability #oysteroysterdc #outstandingchef #robrubba #itwasalladream #vegetarian #plantbased #fckaroundandfindout taken in Oyster Oyster by @robrubba
151
3 years ago
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TRES VEG IS BACK ! Twenty years ago, Chef Rob and Chef Stuart Ralston were young cooks in New York, working together at the two-Michelin-starred Gordon Ramsay at The London. As luck would have it, they were also roommates, sharing a small apartment and experiencing New York together at the beginning of their careers. Those years were formative, both in and out of the kitchen, and a lasting friendship was born. Now, two decades later, they’re finally back in the kitchen together. Stuart is coming to Washington from Edinburgh’s acclaimed LYLA, his intimate, seafood-focused restaurant in a beautifully restored Georgian townhouse overlooking the Firth of Forth. LYLA earned its first @michelinguide Star in 2025 and was named Best Restaurant in Scotland by the National Restaurant Awards. Its tasting menu celebrates exceptional Scottish produce, sustainable fish/shellfish, and the seasons. For two special nights at Oyster Oyster, Scotland meets DC as Rob and Stuart reunite to cook together for the first time since their New York days. Two former roommates. Two chefs. Two decades of friendship. Two unforgettable nights. Reservations for this very veg evening go live 9/18/26 at 12pm via @resy taken in Oyster Oyster by @robrubba
12
10 days ago
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PAY WHAT YOU CAN DAY • AUGUST 26 On this special day of global hospitality, our seasonal four-course tasting menu is Pay What You Can. If you’re fortunate enough to comfortably pay the full value of the experience, we encourage you to do so. Your generosity helps create an opportunity for someone who may not otherwise be able to experience our cuisine and hospitality. Beverages are priced as usual and are not included in the Pay What You Can offering. Please also remember to take care of our service team with your gratuity. We’re thrilled to welcome you to our table and share our cuisine, hospitality, and community with you. ❤️ Book your table on @resy #PayWhatYouCanDay #GlobalHospitality #Hospitality #Community #TastingMenu by @robrubba
10
a month ago
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We may choose the slower route at OYSTER OYSTER. We may choose the “hard” way.  A choice made in the value of the hand, in the time it takes to make something properly, and in the irregularities, gestures, marks, within those decisions the person behind the work is revealed. We live in a world where the human element/experience can feel increasingly fleeting, where craft is often replaced by speed, quantity, and convenience. We choose something different. Slop-free. An ethos that “Time is a special ingredient”  it allows things to become personal, to pondered, and to be meaningful. It gives us the opportunity to make rather than simply fabricate, to notice rather than rush, and to put a little more of ourselves into what we offer. That nuance for some is not cookie cutter -perfection but to us it’s honest.  Across cultures and languages, this reverence for care, presence, warmth, and human connection has many names: Hygge, Wabi-sabi, Gemütlichkeit, Fait main avec soin, sugongye, Artisan. Different words and traditions, but a shared understanding that what is made by hand, with intention and care, carries something that cannot be manufactured at speed. It’s The nexus that the human touch is one of the most valued actions in what we do. taken in Oyster Oyster by @robrubba
6
a month ago
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Lion’s mane mushrooms always find a way onto our menu. Lately, we’ve been grilling these marinated beauties over Virginia oak, glazing them the entire time with our house-made cherry tar affectionately called Cherri-yaki. Smoky, rich, and unapologetically decadent, this dish proves that vegetables can steal the show. One bite, and you’ll be leaving meat on read. #mushrooms #sustainability #bbq taken in Oyster Oyster by @robrubba
7
2 months ago
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MARIGOLD BUTTER This spreadable accompaniment to our bread service has been part of our repertoire since 2020, when Chef Rob found himself with an abundance of marigolds in the garden and began exploring their possibilities. It started with an oil made from the petals that tasted like a mustard-infused ghee. Then came a vinegar crafted from the buds and leaves. Somewhere along that journey, sprouted organic sunflower seeds and koji entered the picture, and our beloved Marigold Butter was born. We can’t imagine it ever leaving the menu. It completes every table and has become one of those small touches that guests remember long after their meal. Perhaps one day we’ll make it available at retail…but then, would anyone dine at the restaurant anymore? 😉 #plantbasedfood #sustainability #planetfirst taken in Oyster Oyster by @robrubba
12
3 months ago
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The summer solstice is in full effect. The farm list has expanded, the fields are overflowing, and the vegetables this year are out of this world. If you’ve been thinking, “I don’t want to do a “long”tasting menu,” we’ve got you covered. Join us on Wednesdays and Thursdays for our seasonal three-course menu for $75—a trip through the season at its peak, with all the color, flavor, and surprise that summer has to offer. Reserve your table through @resy Come get a little lost, we are all here for the journey #sustainability #dceats #eatyourveggies #summervibes #finedining taken in Oyster Oyster by @robrubba
0
3 months ago
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I’ve always loved a challenge and the opportunity to explore creativity. When @chabelacoss and I started talking about creating a vegetarian trompo over a year ago, the ideas started racing. Traditionally, the al pastor trompo traces its roots to a wave of Lebanese immigrants who arrived in Mexico in the late 19th century, bringing the Levantine tradition of shawarma with them. By the 1920s, lamb had been replaced with pork, the pita had given way to the corn tortilla, and the seasoning had evolved into adobo. So where do vegetables fit into that story? What vegetables could stack? Would they hold together? Could they capture the same experience? I ended up creating a hybrid of the way I cook our locale and the history of this culinary icon. Layers of lion’s mane “sausage,” seasoned with spicebush, wild sumac, Urfa biber, garlic, and onions, were layered with collard greens and stacked onto the trompo. It was served with a tomatillo salsa, a vegan sunflower seed and kumquat kosho crema, pickled kohlrabi,freshly plucked purslane leaves, and delicious house-made tortillas from Pascual. Watching the ideas spin as the fires dance, kissed this mushroom tower of flavor was incredibly satisfying. It proved once again the magic, versatility, and joy that mushrooms and plants can bring to the table. Thank you to the whole team at Pascaul and all the guest and friends who came out for a fun Sunday evening. #vegetariantaco #mushrooms #trompo #plantbased by @robrubba
24
3 months ago
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Five years…but what’s the future ? by @robrubba
25
3 months ago
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We love a beautiful fruit plate, and when it comes to dessert, peak-season fruit is always our inspiration. Vibrant strawberries and blueberries are lightly dressed with lemon verbena and strawberry calyx oil and served alongside a vegan cake filled with pecan mousse and veiled in a delicate berry juice gelée. Hidden beneath is a layer of berry compote and a crisp lemon verbena crumble. Fresh, bright, and full of surprise, this dessert celebrates nature’s candy at its finest. Not too sweet, not too rich, just right. #strawberries #pastry #seasonal #sustainability taken in Oyster Oyster by @robrubba
6
4 months ago
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Michelin says “no mas” to the green star ☘️ by @robrubba
20
4 months ago
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