Eggleston Rob 350x350 - Eggleston, Rob

Rob Eggleston

Biography

Rob Eggleston got his first taste of the restaurant industry in his hometown of Williamsburg, Virginia. At Chowning’s Tavern, located in historic Colonial Williamsburg, Rob worked his way through the restaurant transferring from the front of house to prep cook, line cook, and then eventually expediting the kitchen.

Upon moving to New York City, Rob joined the team at the reopening of Jams by Jonathan Waxman. Under the careful eye of Executive Chef Ginger Pierce, he gained the role of Sous Chef and continued on in his career until a chance meeting with Michael Chernow.

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Rob Eggleston got his first taste of the restaurant industry in his hometown of Williamsburg, Virginia. At Chowning’s Tavern, located in historic Colonial Williamsburg, Rob worked his way through the restaurant transferring from the front of house to prep cook, line cook, and then eventually expediting the kitchen.

Upon moving to New York City, Rob joined the team at the reopening of Jams by Jonathan Waxman. Under the careful eye of Executive Chef Ginger Pierce, he gained the role of Sous Chef and continued on in his career until a chance meeting with Michael Chernow.

Seamore’s has been one of Rob’s favorite NYC spots since the restaurant’s debut, which ultimately led him to join the team in early 2017. Chef de Cuisine Rob Eggleston partnering alongside Executive Chef Christopher Cryer, have grown Seamore’s into the brand it is today. His passion for simple and delicious food with locally sourced and sustainable ingredients continues to inspire his imagination. His love for entertaining and and ensuring an exceptional dining experience drives his focus on hospitality.

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What is your favorite NYC restaurant? And what is your go-to dish? I love the NoMad. My go-to dish is the whole roasted chicken with foie gras and black truffles. What is your ultimate meal? My ultimate meal would start with East Coast Oysters and a champagne mignonette. Followed by foie gras spread over toast. For the main, a char grilled tomahawk steak marinated with red wine, served with grilled scallions and a compound garlic butter. Finished it all off with Julia Child's Chocolate Mousse. What three things are always in your pantry? You'll always find crushed red pepper, roasted almonds, and quinoa. If you weren't a chef, what would you be? If I wasn't a chef, I would follow in the footsteps of my parents and siblings, starting my own business and becoming an entrepreneur. If you could cook with anyone, who would that be? James Beard, hands down. What’s your favorite NYCWFF memory? I'll never forget walking into the grand food hall for the first time, but my favorite moment was two years ago at the Oyster Bash. I was shucking oysters so hard and fast that I'm surprised my hand didn't fall off. The energy and the vibe at Oyster Bash is unreal.