I am a Thalassophile - a person obsessed with the sea. In my case I am obsessed with the sea in many ways. I have designed a life and a business around celebrating the history, culture, cuisine, economy and ecology of oceans, seas, bays, estuaries and rivers. My medium for this message is hospitality, food, photography & storytelling. I am focused on stories about people, places and processes that create products from the sea that sustain our bodies, minds, souls and spirits.

Iv'e been fortunate enough to figure out how to turn my PASSION into a PURPOSE, which serves others. Ergo, I am here to be a rising tide for others. If I can "Raise The Raw Bar" for one, I can do it for all.

I am a FISHionado and Master Mermmelier. I coined these expressions to best describe to people what "I am" more than what “I do”. A FISHionado is an aficionado of seafood. A Mermmelier is to Seafood what a Sommelier is to Wine. I help people understand and appreciate “DelicaSEAS” through my broad & deep understanding & experience with aquaculture, the seafood business, hospitality, history, science & event marketing. Mine is arguably a singular combination of skills, expertise & experience.

In delivering next generation product, service and experience in this hospitality, I create value for all stakeholders in what I call “Marine Cuisine” & DelicaSEAS". This is seafood held to the highest standards and served in the most engaging ways. This helps consumers, producers and distributors find value in an expensive product category. It helps purveys realize more value in their product. I aim to be a "Rising Tide" for Growers, Fishers, Distributors, Restaurants, Chefs, Shuckers, Servers and Consumers.

As Founder and CEO of EMPIRE OYSTER, I operate a vertically integrated oyster company. We offer the finest bespoke oyster bar catering services in the world to customers everywhere. We also provide consulting for premium seafood forward hospitality.

In late 2021 I opened my first brick & mortar Raw Bar location in Charleston, SC. RAW LAB is the world's first and ONLY Omakase-Style Raw Bar Experience.

This has spawned LTLE FISH, an a la carte offering in the same space that features Marine Cuisine & DelicaSEAS that RAW LAB has tested and proven.

My goal now is to grow and scale the RAW LAB / LTLE FISH model globally. The target market is West Palm Beach, FL. There we can futher prove the model and introduce it to some of the best fed, well traveled and affluent demographics in the world.

FOUNDER / CREATOR / DIRECTOR

• Empire Oyster
• Raw Lab
• LTLE FISH
• Caviar Savant
• Caviar Week
• Sea Salt Savant
• New York Oyster Week
• The OysterHood
• Oysters Unlimited

LEARN MORE IN A DEEP DIVE HERE