About

My #1 goal in continuing the legacy of Bill Oysterman is to bring oyster goodness for all. That can be at a local winery, brewery, or other public venue (think Bonny Doon Art&Wine Festival). I work directly with the best oyster farms in the west coast to bring you the “best of the west.” My on-going friendship with the farmers creates a great feedback loop and are able to assure amazing oysters even when supplies are tight. I usually make the run to SF where the oyster arrive under cover of darkness each Friday. Since I am on the docks at 5am, I get my choice. I am particular enough about it that my nickname on the docks is Goldilocks.

My approach to pricing is all inclusive. That means one bottom-line number for your event. It helps your budget and allows me to scope the right amount of oysters for your party. When you hire my company we arrive early and stay late.. We keep serving until we run out of oysters or you lose interest, whichever happens first.

I was born and raised in California with a deep rooted love for seafood. It was very natural for me to become part of the oyster family! I started working for Bill 24 years ago. Working with Parker over the past several years I meet amazing people, go on great adventures, and having wonderful stories to tell. I hope you’ll tell me your story.

My history on the bar starts back all the way to high school. I worked a couple bars and got to work closely with Parker and Bill at notable events like the Grateful Dead Archive at UCSC and St Paddy’s day at CB Hannegan’s. As a teenager getting to party and be part of such fun events with all the great people was one of the highlights of my young life. Fast forward after about a 10-years later, I was approached by Parker and he asked me if I wanted to join the bar. I have now been fortunate enough to be part of the bar and continue to be a part of the legacy that continues. I love to get questions about my history on the bar but even more I love to continue to make more memories on the bar.

I’m often asked how I ended up working behind the oyster bar. It started when I was carpooling with Parker almost 20 years ago. One Friday I noticed ice chests in the back of the car and asked about them. Next thing I knew we were on the docks of San Francisco at 5am sampling oysters from various farms. What I’ve found over the years is that the oyster bar is even more than great oysters. It’s about people, friendships, and stories that come to the bar. I look forward to hearing and sharing your story when we meet.

I am a Chicago native and Santa Clara grad with a deep love for oysters and the way they bring people together. Since 2022, I’ve been shucking with Parker and his team. I feel we create unforgettable experiences centered around good food, great company, and even better wine. My favorite part of the bar is how oysters have been the catalyst for amazing gatherings, lasting friendships, and a much-improved wine selection in my cabinet. When I’m not popping oysters, I’m celebrating my son’s journey as he prepares to graduate from college and cheering on the Cubs.