SHAW: Espita Mezcaleria Appoints Robert Aikens as New Executive Chef

Co-Owner & Master Mezcalier Josh Phillips is pleased to announce the appointment of Robert Aikens as the new executive chef at Espita Mezcaleria, the Southern Mexican-inspired restaurant located at 1250 9th Street, NW, 20001. Aikens brings twenty-eight years of experience to his new position having worked at esteemed restaurants throughout New York City, Philadelphia, Pennsylvania and London, England. Aikens will embark on a research & development trip to Oaxaca later this summer to learn new techniques and discover ingredients for his menu, which will debut in early September. He’ll spend time in the local markets and will stage in various kitchens throughout his stay.

“I'm excited to bring a new edge to the cuisine at Espita,” says Chef Aikens. “My goal is to re-interpret what a Mexican dish can be, by incorporating new techniques that elevate the flavors and take us outside of the box of classic Mexican cooking.”

Prior to joining Espita Mezcaleria, Aikens held positions at Rainbow Room, the iconic New York City landmark offering world-class dining, entertainment and dancing, all set 65 stories above Rockefeller Center. Aikens served as chef de cuisine and executive sous chef prior to becoming executive head chef in December 2015. He arrived at the restaurant in September 2014 and greatly influenced the evolution of the menu.

In May 2014, Aikens assisted with the opening of STARR Restaurants’ El Vez in New York’s Financial District where he was responsible for menu and recipe development, staff training and day-to-day operations. Prior to this appointment, Aikens served as executive head chef of The Peacock & Shakespeare Pub in New York, from July 2013 to May 2014. Here he was responsible for two dining atmospheres: an old-world English pub offering English comfort fare and a more formal setting offering European-style brasserie dishes.

Before his move to New York, Aikens served as executive head chef for STARR Restaurants’ The Dandelion gastro pub where he honed his farm-to-table philosophy and cultivated relationships with area farmers throughout the Mid-Atlantic. During his three-year tenure, the restaurant received three stars (out of four) from restaurant critic Craig LaBan of the Philadelphia Inquirer.

Prior to working for STARR Restaurants, Aikens served for one year, from 2009 to 2010, as executive head chef for Citigroup’s Executive Planning Center in Armonk, New York. Here he was responsible for daily changing breakfast, lunch and dinner a la carte menus for CEOs, as well as heads of sates and governments.

From 2005 to 2009, Aikens assisted his twin brother Tom as executive chef of the brasserie-style Tom’s Kitchen in London, England. It was at the family business that Aikens developed a popular brunch destination, which was named “Best Breakfast” by Time Out London.

Between 1997 and 2006, Aikens served as executive head chef of Citigroup’s NYC Executive Dining Room and CEO Sanford Weill at which time he provided catering for events and traveling, in addition to cooking for the Weill family at their home in Greenwich, Connecticut. Prior to this appointment, Aikens served as a sous chef and later head chef at Lake Placid’s The Point and Lake Placid Lounge, from 1993 to 1996. It was here that Aikens began to truly understand American cuisine. He began sourcing local produce and ingredients from the Adirondack Mountains and Vermont, which influenced his menus that changed daily.

A native of Norwich, England, Aikens began his culinary career in 1989 while working for the Roux Brothers and cooking at their London Michelin 3-star restaurant, Le Gavroche. “It was very high pressure, but focused on every little detail,” says Aikens of his first immersion into fine dining and French cuisine. “Everything was prepared meticulously with speed and efficiency.” He has an advanced craft diploma from Norwich City College of Further and Higher Education.

Espita Mezcaleria is located at 

1250 9th Street, NW, Washington, DC, 20001. 

For reservations or additional information, call (202) 621-9695 or visit http://espitadc.com.