ShuckerPaddy
World Champ Shucker
Hospitality & Culinary
The Oysterverse

Join me on my food adventures! 

image36

Patrick McMurray Bio

Restauranteur WorldChampShucker OysterSomm Seanchaí Author Inventor Entrepaneur Shenanigans

Toronto born and bred, the son of two teachers, and antique dealers, Patrick McMurray has always been brought up around food, travel, and a strong work ethic. Mum’s cooking wasn’t the greatest (her words!) so Patrick's family dined out to try new and wonderful places, and learned food from other cultures. Patrick got into the restaurant trade by the age of 16, and really hasn’t looked back, despite a degree in Physical and Health Education - Kinesiology UofT'92


WORLD OYSTER SHUCKING CHAMPION

After shucking, and honing his skills for a number of years in Toronto, Patrick won the World Championships of Oyster Opening - Galway, Ireland 2002, the only Canadian to win this most illustrious shucking contest, in over 60 years. 

Patrick also holds three Guinness Book Records for shucking oysters, 39 in one minute, part of Team Canada - 8840 Oysters in one hour, and personally 1114 Oysters in one hour. 


INVENTOR

SHUCKERPADDY OYSTER GEAR - 1997 - PRESENT

To win contests, you have to have proper equipment and technique. With the Kinesiology theories in mind, Patrick invented his World famous PistolGrip oyster knife, and shucking technique, that provides a faster, safer, and cleaner oysters. The pistol grip knife is now produced by Swissmar for worldwide distribution. The Shucking Tray System, Shuckin’Puck, glove and other gear are available, and in R&D.  


AUTHOR

The Oyster Companion 2018 - Firefly Books. 

Stories, instruction, and descriptions Patrick's book works like a beginners guide to Oystering, and thus led to Patrick's Consulting, teaching, instructing and promoting of Oysters, RawBar, and sustainable seafood around the world. The Art of Oystering is an Oyster 101 program that has been taught from Europe to Asia, and promotes for WWF Canada, and OceanWise. "Been there, Shucked that!"


OYSTER SOMMELIER 

With his vast knowledge of Oysters, Shucking ability, and teaching skills, Patrick ins known in the OysterWorld as an Oyster Sommelier, and lends his expertise to a large Seafood Wholesaler in Toronto - Seacore. Patrick is responsible for helping organize the Oyster and shellfish list, acquiring new and exciting Oysters, train the sales team, and assist restaurants and retail shops in menu design, and Shucker training. 


RESTAURANTEUR & PUBLICAN

Patrick has owned two successful restaurants in Toronto. Starfish Oyster Bed & Grill 2001-2014 and The Ceili Cottage 2008-2018

Starfish specialized in seafood served in a casual setting, wholesale - fresh fish, and of course, oysters, with a great steak thrown into the mix. 2014, Patrick re-designed Starfish to what is called Pearl Diver for new owners. 

The Ceili Cottage is Patrick’s Irish “Local”, an East End local pub with great food, patio, and music, designed and built by Patrick from an old Car Garage. 

P.A.McMurray Hospitality - with Fray/Maw  - Restaurant Consultant group can build from scratch, within the customer’s vision, and/or help manage from menus to staff training.


SPEAKER, PRESENTER, SHUCKING CONTEST JUDGE & TV APPEARANCES.

With his Shucking abilities and knowledge in the OysterWorld, Patrick has been known to present insightful and entertaining stage, and television performances. Speaker at the Global Aquaculture Alliance, Seafood Show North America, B.C.ShellfishFest, Scotland's National Shucking Championship, Martha & Snoop Potluck Dinner, and Gordon Ramsay's The FWord Live - in 2017 alone. ShuckerPaddy will take your event to the next level.


INSTRUCTOR FOOD THEORY - CENTENNIAL COLLEGE 

Instructor / Teacher of Food Theory at the Centennial Collage School of Culinary & Hospitality


Been There, Shucked That... Worldly Travels and Tours with ShuckerPaddy 


But there is so much more...

Feel Free to contact for more information. Chat about  The Oysterverse, have ShuckerPaddy host or speak at an event, Consultation, or just Plain old Shuckion’Around...

Find out more

My Shuckin’ Life

My Background

image37

My first job was at a local Butcher Shop at the age of 14. Sweeping up after school, and learning how to Butcher, and serve customers - and I’ve never really turned back.

During my University days in Kineseology at UofT, I was Social Director, and ran most of the Special Events, and monthly pubs - Training my self for the Hospitality Industry, without even knowing it. 

Graduating in 1992, I started a job at Rodneys Oyster House in Toronto, where I started shucking Oysters, and got good at laying blade to shell, by developing my own efficient technique, and Knive patterns. 

In 2001 I got the opportunity to start my own Restaurant - Starfish and the story just builds from there...

Starfish 2001-2014 - A more contemporary look at a Fish bistro, Oyster bar, and Downtown Restaurant. 

The Ceili Cottage - ShuckerPaddy’s Local

is my concept of an Irish Pub from the West, Oysters, Turf & Whiskey included.

Inventor of my Pistol Grip Oyster Knife

Author - of Oystery books,

Wholesale Guru - in Toronto and beyond

Cuinary Instructor - Centennial College 

Speaker/Host/Presenter of Oyster & Ocean across the globe...

P.A.McMurray Hospitality

How I Got Started - Shuckin’Around

image38

Six months after opening  Starfish, I won the Canadian Shucking Championships for the third time, and was off to Ireland for the Worlds - with a new blade, and ”training regimen“ - bringing in ergo-dynamics, bio-mechanics, and training theories of the BKin degree. 

I won the Galway - World Championships that year - First Canadian Shucker to win. When I got home, I was asked to go on The Christine Cushing show on FoodTV, and I thought I’d showcase an atempt at the GuinnessBook of World Records - set at 27 Oysters in one minute, a perfect time frame for TV.

I brought 40 Oysters, opened 33 in 60 seconds, and after sending in the video, and letters, was awarded my first Guinness Book Record. Since 2002, Ive had calls from around the world to re-attempt the record, while travelling, and tasting the World of Oysters. 

2007 I broke the record to 38:60 in Beijing, and the latest request had me Shucking head-to-head against Chef Gordon Ramsay where the record is now set at 39:60.

And I Just keep on Shuckin’ & Travellin’

Find out more - Shucking Contests

Have Knife will Travel

image39

Been there, Shucked That... the Oyster has taken me around the Globe.

PEI, NewBrunswuck, NovaScotia, Quebec, BritishColumbia

USA - NewYork, Maine, NewHampshire, RhodeIsland, Massachusetts, Connecticut, NewJersey, Maryland, Virginia, The Carolinas, Georgia, Florida, Louisiana, Illinois, Kentucky, Nevada, California, Oregon, Washington State.

Ireland, Scotland, Wales, England, France, Belgium, Germany, Spain

Thailand, Vietnam, Singapore, HongKong, China, Japan


Travel, Tasting, Culture, Photography

Travelling around the Globe showed be that OysterCulture is found wherever Ocean touches Land.

Early in the Starfish era, i was asked if I wanted to Write a book about Oysters - without thinking - “Of course I do, but I don’t know quiet yet what Ill write about”

2007 my first book was published - Consider the Oyster - a Shucler‘s Field Guide. Introdiuceing Oyster fantatics to the Global aspect to Oysters, and crating the Oyster Tasting Wheel. Reworked in 2018, The Oyster Companion is the second edition with recipies, and more stories.

ShuckerPaddy travel