Red Oyster Redefining Oyster Catering

Today culinary experiences often define the success of an event. Red Oyster redefines oyster catering by carving a unique niche that blends the art of shucking oysters with the joy of entertainment. Founded nearly 20 years ago by Martijn Wijn, Red Oyster offers what they call Oystertainment®, a lively, immersive experience where roving oyster shuckers not only provide fresh, delicious oysters but also engage with guests, turning the culinary act into an interactive event.

The concept of Red Oyster originated in the Netherlands in 2000 when Wijn, the company’s founder, combined his passion for oysters with a desire to create an interactive dining experience. “An oyster is just an oyster until you make it special; we call this Oystertainment®,” says Wijn. Red Oyster is now a global brand with a presence in countries like Belgium, Italy, the United States, and, most recently, the UK. 

Angelique van der Made, co-founder of Red Oyster US, offers insights into how the company has grown into an international sensation. “It all started with Martijn shucking oysters in front of people, educating them on the spot,” explains Angelique. What began as a simple concept quickly turned into an overnight success before the company evolved into a full-fledged experience, combining Martijn’s love for oysters with his flair for creating memorable experiences for guests.

“We come to any event—whether it’s a wedding, corporate gathering, or private party—with our mobile oyster bar and buckets of fresh oysters,” says Angelique. The Oystertainers don’t just stand behind a bar; they roam the event, interacting with guests while shucking oysters right in front of them. This hands-on interaction allows guests to ask questions, learn about oysters, and most importantly, enjoy them in a relaxed, fun atmosphere. There’s always someone who hasn’t tried an oyster before, and often, the Red Oyster often turns hesitant guests into oyster lovers by the end of the night.

“We work with family-owned oyster farms that share our values,” Angelique emphasizes when asked about sustainability. Because Red Oyster shucks the oysters live at events, it’s crucial to maintain consistent quality. While the taste of an oyster can change depending on the season, Red Oyster embraces this complexity. “The first taste of an oyster is different from the aftertaste, and that’s part of the beauty. We love to educate our guests about that experience.”

Expanding the Red Oyster business across borders has presented both challenges and rewards. “When we moved to the US, I had to familiarize myself with everything. For example, in the US they use much more event planners than in Europe, and the caterers work slightly differently. And of course, I didn’t know anybody, so I had to build the business from scratch,” says Angelique. “Every country is different, but at the end of the day, people are fascinated by oysters. That universal love keeps us going.” 

One of the key reasons of Red Oyster’s success is its ability to create community. Oysters can be intimidating for first-timers, but Red Oyster’s Oystertainers know how to ease guests into the experience. “We never push anyone, especially those with allergies, but if someone is curious, we help them understand the texture and taste,” Angelique explains. Guests often walk away surprised by how much they enjoy oysters, forming a deeper connection to the food and the people around them.

According to Angelique, oyster shucking is an art form, and Red Oyster’s team goes through rigorous training to master this skill, as well as hospitality training. Learning how to verbally and nonverbally communicate with customers is crucial; for instance, Oystertainers must always put their knives in their pockets when not being used so that they don’t talk with the knife in their hands and possibly make guests feel uncomfortable. She emphasizes that working there is not only about mastering the technique of getting a clean shuck at a certain speed but also valuing hospitality and being able to engage in conversation with guests while shucking oysters. 

Oysters are nutrient-rich and sustainable, which makes them even more special. Red Oyster is always exploring new recipes, concepts, and business opportunities to keep the experience fresh. 

For those looking to start their own business or get involved in the world of oysters, Angelique has one key piece of advice: focus on what you’re passionate about. “You don’t have to do everything. We found our niche and we just do oysters; it’s the expertise that pays off.” 

Looking ahead, the company is focused on expanding further in the tri-state area and exploring franchise opportunities. “The end goal is to create more oyster lovers and to wow people with every event,” says Angelique.