Plant-based D.C. chef Rob Rubba wins top James Beard award.
Chef Rob Rubba of Oyster Oyster, a plant-based and sustainability-focused restaurant in Washington D.C., won the James Beard award for "outstanding chef." Rubba's approach to cooking with plants and without meat or heavy cream has earned him recognition and accolades, including a Michelin star. He hopes his award will inspire other restaurateurs to embrace plant-based cuisine and sustainability. Oyster Oyster is part of a growing trend of upscale plant-forward restaurants.