How did a British-born chef, who spent most of his career in the United States, end up cooking his own distinct take on the food of Oaxaca in Washington, DC? To find out, Andrew sat down with Robert Aikens while he was in New York City to cook a James Beard House dinner. Robert took us through his fascinating beginnings (his twin brother Tom is also a chef), his move the the States, and the wide variety of jobs he’s held here, from private chef to cheffing for exclusive private clubs, to a brief return to the UK before committing to the US for good.

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