Rob Rubba is the chef and founding partner of the Michelin-starred Oyster Oyster in Washington, DC. Celebrated for his visionary approach to sustainable dining, Rubba was named the 2023 Outstanding Chef by the James Beard Foundation and earned a spot as one of Food & Wine’s Best New Chefs in 2022. In 2024, Oyster Oyster was awarded a coveted Green Star by the Michelin Guide, recognizing its leadership in sustainability.

With a culinary career spanning over 20 years, Rubba has cooked in some of the country’s most prestigious kitchens, training under luminaries such as Gordon Ramsay, Guy Savoy, and Laurent Gras. Today, he channels that experience into his own mission-driven work, creating a seasonal, local, plant-forward menu that celebrates the bounty of the Mid-Atlantic while remaining firmly committed to zero waste, a low carbon footprint, and regenerative agriculture.

A vegetarian and outspoken environmentalist, Rubba is more than a chef—he is an activist for change. Through Oyster Oyster and beyond, he champions a new paradigm in dining that prioritizes the health of the planet, advocating for responsible sourcing, climate-conscious cooking, and a food system rooted in ethics and sustainability.

Follow @robrubba and @oysteroysterdc for more!