Taste

Chef Rob Eggleston

Rob Eggleston developed a passion for small farms and aquaculture growing up in the tidewater region of Virginia. His restaurant experience began at Chowning’s Tavern in Colonial Williamsburg, where he developed outdoor open fire cooking techniques.

Upon moving to New York City, Rob was on the opening of Jams by Jonathan Waxman. Under the careful eye of Executive Chef Ginger Pierce, he gained the role of sous chef and continued in his career until a chance meeting with Michael Chernow that led him to join Seamore’s.

Rob worked alongside then Executive Chef Chris Cryer to expand the Seamore’s restaurant group from one to six locations over the course of two years. In 2019, he became the Executive Chef of Seamore’s. Garnering accolades from James Beard Foundation’s Smart Catch program for his continued efforts in sustainable fish practices. As an active member of the Shellfish Growers Climate Coalition and Billion Oyster Project, he supports organizations enacting accountability within the seafood industry.

In summer 2021, Rob rejoined Jonathan Waxman and the 1 Hotel Central Park team as Executive Chef. He continues to focus on impacting the food industry to minimize both waste and food insecurity by partnering with New York City based charitable organizations.