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“If you don't love life you can't enjoy an oyster; there is a shock of freshness to it and intimations of the ages of man, some piercing intuition of the sea and all its weeds and breezes. They shiver you for a split second.”
- Eleanor Clark, novelist and essayist
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Contact Chef John Myers :

Telephone/Fax: 415.721.7152

Email

 

About Chef John Myers and Aquatic Culture

When Myers shucks an oyster, a lifetime of experience goes into the motion. After growing up in the San Francisco Bay Area and spending summers on an island in Maine, his passion for cooking led him to study the basics at the New England Culinary Institute. From there he secured a two-year apprenticeship at La Provence with Chris Kerageorgiou, a featured chef on the “Great Chefs of New Orleans.” At La Provence Myers sautéd soft shell crabs, shucked oysters, blackened redfish and perfected a Nantua sauce made with local crawfish. A subsequent job preparing New Orleans-style Creole and French cuisine at the Intercontinental Hotel fine dining room assured a solid foundation for a career specializing in seafood.

In Los Angeles, Myers secured a position as sous chef for Le Montage at the new Metro-Goldwyn-Meyer Filmland Center where he gained experience with large catered events. Returning to San Francisco, he worked for several top Bay Area caterers and became a private chef for celebrities and exclusive clients. Recognizing a need for high-end seafood bars in the ever-expanding Bay Area food scene, he started Aquatic Culture in 1997 to blend his skills as a private chef with his love of fine seafood.

For Myers, obtaining and serving the finest shellfish is truly a passion. To find the best products available, he reads trade publications, searches the Web, and follows the latest news and reports by the Pacific Coast, British Columbia, and New England Shellfish Growers Associations. His culinary research travels have taken him to oyster growing regions in Puget Sound, British Columbia, New Brunswick, Nova Scotia and Ireland.

He also journeys to cities with vibrant food scenes such as Seattle, Dublin, Paris, Shanghai, and Bangkok. Myers delights in providing the unique service of oyster bars and feels good knowing that the food he serves is healthy, fresh, and sustainably grown.

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