THE “SHELLFISH SHAMAN”:
Called a “shellfish shaman” by the New York Times, John is a three-time Canadian oyster shucking champion (1997, 2001, 2005). He began his career shucking oysters at Toronto dining institution Rodney’s Oyster House, before moving to Prince Edward Island to learn about shellfish straight from the source. From 1995 to 2005, he worked in the shellfish and fish farming industry in PEI and New Brunswick, handling oysters, mussels, clams, lobster, and salmon.
CONNECTIONS IN THE FOOD INDUSTRY:
In addition to his own Ship to Shore and Honest Weight, John has assisted with the opening of several high-profile restaurants in both Canada and the U.S., including M. Wells Steakhouse (New York), Catch (Toronto), Claddagh Oyster House (Charlottetown), Flex Mussels (New York), and Restaurant Joe Beef (Montreal).
INTERNATIONALLY RECOGNIZED SEAFOOD AFICIONADO:
John has been featured widely in magazines (enRoute, New Yorker, Time Out NY, Vanity Fair, Gourmet, Ricardo, Cottage Life, Canadian House & Home), documentary films (“Keep on Shucking,” “Shuckers!”), TV shows (Chuck’s Day Off, Live! With Regis & Kelly, The Today Show, The Rick Mercer Report, Canada AM, Breakfast Television), newspapers (New York Times, Globe and Mail, Toronto Star), books (Au Pied de Cochon, The Art of Living According to Joe Beef, True North, Anita Stewart's Canada, Apples to Oysters, The Flavours of Canada) and more.
THE “SHELLFISH SHAMAN”:
Called a “shellfish shaman” by the New York Times, John is a three-time Canadian oyster shucking champion (1997, 2001, 2005). He began his career shucking oysters at Toronto dining institution Rodney’s Oyster House, before moving to Prince Edward Island to learn about shellfish straight from the source. From 1995 to 2005, he worked in the shellfish and fish farming industry in PEI and New Brunswick, handling oysters, mussels, clams, lobster, and salmon.
CONNECTIONS IN THE FOOD INDUSTRY:
In addition to his own Ship to Shore and Honest Weight, John has assisted with the opening of several high-profile restaurants in both Canada and the U.S., including M. Wells Steakhouse (New York), Catch (Toronto), Claddagh Oyster House (Charlottetown), Flex Mussels (New York), and Restaurant Joe Beef (Montreal).
INTERNATIONALLY RECOGNIZED SEAFOOD AFICIONADO:
John has been featured widely in magazines (enRoute, New Yorker, Time Out NY, Vanity Fair, Gourmet, Ricardo, Cottage Life, Canadian House & Home), documentary films (“Keep on Shucking,” “Shuckers!”), TV shows (Chuck’s Day Off, Live! With Regis & Kelly, The Today Show, The Rick Mercer Report, Canada AM, Breakfast Television), newspapers (New York Times, Globe and Mail, Toronto Star), books (Au Pied de Cochon, The Art of Living According to Joe Beef, True North, Anita Stewart's Canada, Apples to Oysters, The Flavours of Canada) and more.