Bio
Having shucked my first oyster at the tender age of 11, I quickly fell in love with their briny liquor and sweet meat, pretty soon I was slurping by the dozen and enjoying all the flavours of the sea!
Thanks largely to my family based culinary exposure and Oyster Boy Restaurant for a myriad of educational culinary endeavours, cookouts and parties which fueled my subsequent exposure.
Firstly I was able to learn through my mom’s home kitchen, in which extremely extravagant entertaining and epicurean exploration was only to be expected! I was hooked, to say the least!
Secondly, I learned through the superior tutelage of Oyster Boy Restaurant in Toronto, working for them for 10 years.
They taught me everything I needed to know (and more) about the oyster, and of course how to shuck and appreciate them as well!
Fast forward to today, where I translate and channel all this passion love and knowledge into my own personal, creative cooking and bespoke pursuits…
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