Order oysters at Jettie’s, and you might just get them hand-delivered by our own Head Oyster Shucker, Jeff. On a busy night, Jeff shucks anywhere from 300 to 400 oysters, a job that requires equal parts strength and precision.

“We wear protective gloves, but it’s still tough on the body. I always have cuts on my hands, and it can be a shoulder workout with the force needed to open certain oysters,” Jeff says. He breaks down the technique: “You take the tip of your knife, slide it deep into the oyster’s hinge, give it a little twist, apply pressure…and pop, it opens.”

Jeff picked up his first oyster knife in 2011 at an oyster house in Florida, and he’s been hooked on the delicacy ever since. To him, oysters aren’t just food—they’re an experience. “They’re alive just minutes before they reach you. That kind of freshness is something special.”

His favorite variety? Dukes of Topsail Sound, a local NC oyster known for its bold brininess and buttery finish.

But for Jeff, the best part isn’t just the oysters—it’s the connections they create. “A perfectly shucked oyster is something guests truly appreciate. At Jettie’s, we have customers who’ve eaten oysters all over the world, and they’ll tell us this is their favorite experience. That just feels so rewarding.”

Ordering oysters at Jettie’s? Be sure to give a shoutout to Jeff—Jettie’s wouldn’t be the same without him!