Kevin Joseph

Consultant, Chef, and Writer in New York

Kevin Joseph

Consultant, Chef, and Writer in New York

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I feel incredibly blessed and grateful to have found a way to make a living while Living On Purpose. I "do" what I "am". And what I am here to do is "Raise The Raw Bar". That means that I've looked for and found ways to be of value to all stakeholders in oysters...Growers, Distributors, Restaurants, Chefs, Shuckers, Servers and Consumers. If you are a part of the trade or an oyster consumer, my purpose and mission is "to be a rising tide" for you.

I am a professional Mermmelier. I coined the expression to best describe to people what "I am". A Mermmelier is to Oysters what a Sommelier is to Wine or a Cicerone is to Beer. I am an "Oyster Aficionado" and a Hospitality Professional with a broad & deep understanding & experience with aquaculture, the oyster business, hospitality and event marketing. This is not the most common combination of skills and experience, for sure.

I am also Founder and CEO of THE OYSTERHOOD - a global, oyster-centric, omni-media, platform presenting programing and content for and about those who consume and/or trade in oysters. We launched officially in September 2014. Visit

The OysterHood's flagship program & production is NEW YORK OYSTER WEEK. With this we celebrate the history, culture, cuisine, ecology and economy of oysters in New York. In the 2nd half of September we pair a curated collection of oyster-centric gatherings with featured oyster dishes from Elite Oyster Destinations (NY Restaurants). Soon we'll bring the Oyster Week Model to other cities. Visit

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 or support premium oyster-forward hospitality as we produce, sell and serve the best oysters in the world. Visit

In 2017 Bart Key and I formed OYSTERS UNLIMITED. This non-profit endeavors to support those who protect, preserve and restore oyster habitat, everywhere.

In 2019 I purchased a classic vessel (a 1959 River Tug) and I am in the process of refitting her for service in 2020 as a seaworthy, ocean going Oyster Bar called RAW BARge. We delivered her to Huntington, NY in June.

In 2020 I hope to attain B Corp status for all of my oyster related ventures, open another oyster bar or two in and expand the Oyster Week to new markets like San Francisco, Chicago, Atlanta and New Orleans.

  • Work
    • Empire Oyster™
  • Education
    • University of Colorado @ Boulder