Rob Rubba

Chef

Restaurants in Washington, D.C.

About Rob Rubba

Pioneer of sustainable plant-forward fine dining. First DC restaurant to earn Michelin Green Star. Grows own mushrooms and vegetables using regenerative practices.

Career

Line Cook at Le Bernardin, New York (2010-2012)
Sous Chef at Blue Hill at Stone Barns, Tarrytown, NY (2012-2016)
Executive Chef at Hazel, Washington, DC (2016-2020)

Mentored by Dan Barber, Eric Ripert.

Restaurants

Oyster Oyster — Washington D.C. (1 Michelin stars)