The Oyster Educators Summit, the flagship event of the Oyster Master Guild, is designed for business leaders and hospitality professionals dedicated to developing oyster specialization. This summit goes beyond passion—it’s about business growth, operational excellence, and triple bottom-line results.

Attendees will gain actionable insights through expert presentations and focused discussions, exploring innovative strategies that can increase revenue, improve staff training, and enhance the guest experience. From sourcing to service, the Summit covers the entire supply chain, offering a platform for practical learning and professional development.

Why attend?
1) Learn how to build and implement successful oyster programs that drive foot traffic and customer loyalty.
2) Discover best practices for training staff to deliver exceptional oyster service, enhancing both efficiency and customer satisfaction.
3) Network with industry experts, producers, and fellow professionals to exchange ideas and solutions that can be applied immediately to improve operations.

This premier event fosters a community of collaboration, empowering attendees to elevate their service and grow their business by capitalizing on the booming premium oyster market.
Location
American Australian Association Murdoch Center
600 Third Avenue, 34th Fl
New York, NY 10016
[Google Map]
Date & Time
Wednesday, January 29th, 2025

11:15AM - Check in & lunch

12:00PM - 4:00PM Summit

4:00PM - 5:45PM Workshops

6:00PM - 8:00PM Reception
Featured Speakers
The Oyster Educators Summit features an exceptional lineup of industry innovators, including chefs, restaurateurs, oyster program creators, sustainability leaders, and producers. Join us to learn from the best minds shaping the future of oyster service in hospitality.
Alex Pincus
CEO
Crew
Maylin Chavez
CHEF/OWNER
NÁCAR Oysters
Dave Seigal
VP, Culinary Director
CULL & PISTOL,
LP Hospitality Group
Virginia Shaffer
Owner
Lady Oyster Tours & Tastings
Vinny Milburn
Owner
Greenpoint Fish & Lobster
Pete Malinowski
EXECUTIVE DIRECTOR
BILLION OYSTER PROJECT
Jeremy Benson
GENERAL MANAGER
CRAVE FISHBAR UWS
Angelique van der Made
OWNER
RED OYSTER USA
Lucas Carmona Aguiar
MANAGER
CHELSEA FARMS OYSTER BAR
Bekah Angoff
DIRECTOR OF PROCUREMENT
WULF'S FISH
Leslie Barnes
OWNER
LONDON LENNIE'S
Daniel Rodriguez
CEO & Owner
Currently Wine Co.
Kim Barbour
Back to the Bays Director
Cornell Cooperative Extension
Kyle Gronostajski
Environmental director
Jetty Rock Foundation
Gardner Douglas
Host
The Oyster Ninja Podcast
Gary McCready
Professional shucker
Oyster House Phl
Sam Mink
OWNER
OYSTER HOUSE PHL
Andrea Strong
Journalist
Chris Sherman
CEO
ISLAND CREEK OYSTERS
Dominique Crisp
CHEF/OWNER
CRISP Culinary
Brian Owens
PARTNER
CRAVE FISHBAR
Patrick McMurray
Co-founder
Oyster Master GuiLd
Ben Gustin
Manager
Camp Deforest
Julie Qiu
Co-Founder
Oyster Master GuilD
Agenda
Wednesday, January 29, 2025
11:15 AM
Check-in & light lunch
12:00 PM
Welcome remarks
12:10 PM
Keynote presentation
12:35 PM
The Evolving Role of Oyster Shuckers in Hospitality
Oyster shuckers are increasingly moving beyond their traditional roles to become front-of-house ambassadors, transforming the guest experience through storytelling, skilled service, and personal interaction. This panel delves into how shuckers enhance hospitality by elevating raw bars and events, driving guest satisfaction and loyalty, and creating memorable experiences. At the same time, it explores the value of traditional approaches—prioritizing impeccable shucking technique and efficiency—offering a counter perspective on how these foundational skills remain vital to the craft. Discover how businesses can strike a balance between innovation and tradition to make the most of their oyster programs.
1:20 PM
Oyster Education Insights from the Pros
1:40 PM
Networking break
2:00PM
Making Oyster Programs Work
Behind every great oyster program is a network of distributors, wholesalers and buyers navigating complex decisions to deliver quality, consistency, and value to customers. This panel brings industry experts and leading restaurateurs together to tackle some of the most debated topics in the supply chain: finding the balance in traceability and transparency, debunking myths about oyster freshness and shelf life, the pros and cons of wet storage, and how restaurants can elevate customer experiences through thoughtful oyster sourcing. Gain insider perspectives on what it really takes to make oyster programs thrive, from dock to plate—and onto the table.
2:45PM
Showcasing Oyster Merroir
3:00pm
The Future of Oyster Stewardship
From sustainability initiatives to shifting consumer expectations, the oyster industry sits at the crossroads of environmental stewardship and economic opportunity. This panel will delve into the macro forces shaping the future of oysters—climate change, aquaculture expansion, water management, and community acceptance (or resistance)—while exploring how collaboration between conservation leaders, restaurateurs, and hospitality innovators can unlock new potential.
3:40PM
Jetty Rock Foundation x Oyster Master Guild Scholarship Announcement
3:45 PM
Summit Closing Remarks
4:00 PM-
5:45 PM
Oyster Sensory & Service Workshops
In partnership with:
Baja Shellfish Farms
Chelsea Farms
Island Creek Oysters
New Brunswick Deliciously Canadian
6:00 PM-
8:00 PM
Oyster Appreciation Industry Reception at Crave Fishbar Midtown
This Event is Made Possible By

Processing Registration...