On the next Industry Night … So I know I have mentioned being at the James Beards awards quite a few times but I’m gonna mention it again because it pertains to one of today’s guests. Yes, I am a believer in the James Beard Mission, reason 1 why I was there. And yes I got the gig of a lifetime being hired by Hilton to be their ambassador on the red carpet — interviewing all the amazing people in the culinary world — like JBAward winner, Rob Rubba. Now Rob & I go way back. In fact he was on Foodie and the Beast years ago when he was working with NRG to open up Hazel — that’s how long ago. And look at baby all grown up now with his restaurant Oyster Oyster and with a Michelin star, Esquire magazine's Best New Restaurant, the 2023 Outstanding Chef for James Beard Foundation, a "snail of approval" from Slow Foods USA, Wine Enthusiast magazine's Best New Restaurants in America, as well as Food and Wine magazine naming Rubba a Best New Chef in America 2022. I mean what other accolade is there to get? So how did Rob evolve? Well some of it had to do with another incredibly old friend. Max Kuller — I’ve mentioned good friend and restaurateur Mark Kuller who was an absolute force in the DC food, wine & hospitality scene. It was a friendship I cherished and I miss Mark a lot and think of him often — Mark’s son Max became a part of the industry early on. He too was on F&TB pouring sherry I believe and I remember texting his dad and telling him that not only does his passion shine through on the mic but he is like sugar — put his finger in water and it becomes sweeter. Now look at him! At some point Max met Robb and they put together an award-winning concept that a lot of people were like … Oyster Oyster is plant based?! What the what? Guests Social Media Links: Rob Rubba Instagram:https://www.instagram.com/robrubba/ Facebook:https://www.facebook.com/rob.rubba Max Kuller Instagram:https://www.instagram.com/maxkuller/ Instagram:https://www.instagram.com/oysteroysterdc/ Facebook: https://www.facebook.com/pages/Oyster-Oyster/109857497477351 Featuring Nycci Nellis https://www.instagram.com/nyccinellis/ https://www.thelistareyouonit.com/ Quotes "By curating a focused palette, we're not just limiting our options. Instead, we're shaping a singular perspective that becomes its own source of excitement due to its uniqueness. - Max Kuller “Working in such a disciplined and organized restaurant was a game-changer. It defined the chef I aspired to be and set the trajectory for my career." — Rob Rubba Chapters 00:00 - Chatting with Culinary Innovators Max and Rob. 06:37 - How a Family Cookbook Collection Sparked a Love for Cuisine. 08:06 - The Journey of a Creative Mind to NYC's Culinary Scene. 11:55 - Stalled Career Progress: Finding Solace in Cooking. 15:28 - From Restaurant Obsession to Landing a Server Position. 20:25 - Uncharted Territory: First Impressions of Charleston 24:09 - The Evolutionary Road to Plant-Based & Sustainable Dining. 27:15 - The Oyster as a Metaphor for Natural Sustainability. 29:49 - Crafting a Sustainable, Welcoming Dining Experience. 34:28 - Local Ingredients & Natural Sweeteners: A Restaurant's Commitment. 35:43 - Leveraging Limitations as Creative Catalysts. 40:51 - Navigating Launch Hurdles: Trust Issues and Financial Barriers. 43:20 - How COVID Shifted Perspectives on Sustainable Dining. 47:20 - The Role of Financial Stability in Shaping Restaurant Menus. 49:14 - Zero-Waste Goals: Composting and a Closed-Loop System. 53:05 - Conclusion Produced by Heartcast Media www.heartcastmedia.com
