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Rob Rubba is a vegetarian chef and environmentalist, who currently is the Chef/Partner of Oyster Oyster a sustainability focused restaurant in Washington DC whose cuisine is a reflection of the Mid-Atlantic through local plants, mushrooms, and oysters. Chef Rubba also is a co-founder of Bakers Against Racism.

Prior to Oyster Oyster, Rubba held post in some of the best kitchens across the country working under chefs Gordon Ramsay, Guy Savoy, Laurent Gras, and the late Charlie Trotter. Also prior to Oyster Oyster, Chef Rubba was the executive chef at the award winning Shaw hotspot, Hazel, in Washington DC.