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 Indus
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...
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 t
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’
Been there, Shucked That... the Oyster has taken me around the Globe.
PEI, NewBrunswuck, NovaScotia, Quebec, BritishColumbia
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.