Originally from Richmond, VA, Chef/Owner Robert Beaver began his culinary career in Washington, DC where he was captivated by the rush of a busy night in the kitchen. After mastering the basic skills of a chef, he headed to Hyde Park, NY, where he graduated from and completed a fellowship at the celebrated Culinary Institute of America.
Robby returned to VA after he was awarded a position at the highly acclaimed Inn at Little Washington – a five-star, world class restaurant ranked number one in the world by Travel & Leisure Magazine. During his time there, Robby honed his skills under award-winning chef Patrick O’Connell and alongside some of this generation’s most up-and-coming cooks. Simultaneously, he developed relationships with the local farmers and enhanced his craft using their bounty of the freshest ingredients.
That introduction of farm to table cooking ignited a passion for sustainable farming and fishing, which eventually led Robby to eastern Long Island, where great food and great wine meet. He enthusiastically accepted the Chef position at The Frisky Oyster under owners Dennis McDermott and Hank Tomashevski in early 2008. When the opportunity presented itself, Robby jumped on the chance to become the new owner of their wildly popular restaurant in early 2010. Robby is excited to further support the local food movement by showcasing an increasing amount of sustainable and organic products as he continues to refine his dishes.