Exploring our connection to food.
We work closely with oyster farmers across the nation and suppliers to get the freshest product available.
MEET YOUR SHUCKERS
Richie Stothard
Chef & Oyster purist
He likes his oysters with traditional mignonette or a small squeeze of lemon.
Richie started his kitchen and chef career over 35 years ago. In 1999, he shucked his first oyster at the Water Grill in Los Angeles working under Michelin-starred Chef, Michael Cimarusti. Since then, he owned & operated an eclectic food truck in Denver until an Executive Chef position called him to Telluride. He continues to bartend, shuck oysters, and cater private events & festivals in town.
