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December 14, 7:00 P.M. Dinner: Oyster Oyster X Koloman Collaboration

December 14, 2023 07:00 PM

Modern European Cuisine Meets Seasonal America with Chefs Rob Rubba and Markus Glocker  

25 11th Ave, New York, NY 10011, USA

Born in Austria, chef Marcus Glocker grew up working in the kitchen of his family’s hotel. It was there that his love of hospitality was born and bred. His passion for food took him around the globe to restaurants in Berlin, the United States, and London. It was in New York City at Gordon Ramsay at the London that Glocker worked alongside a young chef Rob Rubba, almost 17 years ago. The two have remained close friends ever since, supporting each other in their distinctive and impressive ventures. At Koloman, where chef Glocker received a three-star rating from the New York Times, Glocker brings his refined Viennese perspective to contemporary French fare with a New York City sensibility. While his European café aesthetic may seem like an unlikely match for chef Rubba’s hyper-local, plant-forward cuisine, both share an unwavering commitment to detail and precision in their dishes. Join these two James Beard Award-winning chefs as they put plant-forward ingredients on center stage at this unforgettable meal that features the elegant intersection of modern European and seasonal American cuisine. 

Dining Table: $185 / Inside Chef's Counter: $200 

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Hors d’Oeuvre 

Markus Glocker, Koloman  

Celery Root Tartare with Parmesan and Jasmine Rice  

Rob Rubba, Oyster Oyster

Spiced Carrot with Rye Tortilla and Pickled Cabbage 

Asian Pear with Black Walnut Fudge and Oregano 

Early Mountain Vineyards Brut Sparkling NV


Rob Rubba, Oyster Oyster 

Brassicas with Pecan Mousse and Chili Kombucha 

Old Westminster Salt White Blend 2022  

Markus Glocker, Koloman  

Blue Foot Mushroom Agnolotti  with Sweet Potato and Kohlrabi   

Dodon Rhizome Red Blend 2023   

Rob Rubba, Oyster Oyster 

Candy Roasted Squash with Sauce of Seeds and Smoked Hen of the Woods 

Early Mountain Vineyards Petit Manseng 2021   

Rob Rubba, Oyster Oyster 

Maryland-Grown Hmong Rice with Pumpkin Seeds and Winter Squash Condiment 

Old Westminster Origins Red Blend 2021

Markus Glocker, Koloman  

Palatschinken with Fromage Blanc Mousse, Grapes, and Celery Sorbet 

Dodon Salute the Truth NV 


Wines generously donated by The Vineyards at Dodon, Early Mountain Vineyards, and Old Westminster Winery.


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About Rob Rubba:

Rob Rubba is the chef and partner of Oyster Oyster in Washington, D.C. His career spans 20 years of cooking in some of the best restaurants across the country, honing his skills under chefs like Gordon Ramsay, Guy Savoy, and Laurent Gras. Rubba has branched out on his own, focusing his life’s work on sustainability. Chef Rubba, being a vegetarian himself, prepares a seasonal, local, plant-forward tasting menu that expresses the beautiful bounty of the Mid-Atlantic, all while staying true to the ethos of zero waste, low carbon footprint, and supporting regenerative farming practices. He is the winner of the 2023 James Beard Foundation award for Outstanding Chef.

About Markus Glocker:

Chef Markus Glocker is Austrian-born and hotel-bred. In Linz, the city that straddles the great Danube, Markus grew up working in the family-run hotel. It was in his aunt’s kitchen, at the foot of her grand dirndl, where his passion and love of hospitality was born.  

After attending culinary school in Linz, chef Glocker, in search of experience, traversed Europe and America’s finest kitchens. In America, Glocker spent valuable years working alongside acclaimed chefs Charlie Trotter in Chicago and Gordon Ramsay in London and New York.  

Markus ran iconic restaurants in New York including Batard, which he opened in 2014, and received the award for best new restaurant in America fromthe James Beard Foundation as well as receiving a Michelin star for the restaurant.  

Today, Markus is the chef/owner of Koloman restaurant, located in NoMad serving elegant and unique French and Austrian cuisine. Koloman has been awarded three stars by New York Times food critic Pete Wells, 100 Best Restaurants in NYC by New York Times, and Esquire’s Best New Restaurants of 2022. 


Chef Rob Rubba’sresidency is made possible in part by a generous gift by Fred Seegal to our Chef Performance Fund.

Tickets to events held at Platform at Pier 57 by the James Beard Foundation cover the cost of food, education and a unique dining experience. Meals are prepared by culinary masters from all regions of the United States and around the world. Unless otherwise stated, alcoholic beverages are provided on a complimentary basis and are not included in the ticket price.

James Beard Foundation events permit guests age 21 years and older to attend events where alcoholic beverages are served.

Event Policy

Reservation Policy:

All reservations are non-refundable and must be made in advance. Should the event be cancelled due to any unforeseen circumstances, including COVID-19, JBF will offer a range of options, including ticket exchanges, the option to donate tickets, or a full refund. For more information, contact

Alcohol Disclaimer:

James Beard Foundation events permit guests age 21 years and older to attend events where alcoholic beverages are served. 

Dietary/Food Restrictions Policy:

Events at Platform by JBF are special one-night-only menus and we do not offer a la carte menus. If you have serious food allergies, we will work with the visiting chef team to do our best to accommodate but cannot guarantee that alternate options will be available for every course.

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