Holy City Oyster Maven

04/01/2026

“Last year was an honor I’ll never take lightly.
This year, I return a little more experienced, a little more grounded, and even more grateful.
There’s nothing quite like Augusta—
and I’m excited to continue refining my work with oysters and sushi in a place where details matter most.
Honored to once again work alongside such exceptional people.”

12/06/2025

Honored. Grateful. Shucking my heart out. ✨

I’m thrilled to share that I’m featured in the Holiday 2025 issue of The Local Palate in an 8-page article titled “A Comprehensive Guide to Southern Oysters.”

To be included in a publication that celebrates the soul of Southern food is a dream — and to represent our coastal waters, our hardworking seafood families, and the oyster culture that shaped me is truly special.

From Lowcountry tides to championship stages, this journey has been wild, salty, and beautiful. Thank you to everyone who’s believed in my craft, my story, and my passion for the humble oyster. 🦪💙

Here’s to the South, to our waters, and to everyone working to maintain southern oysters from the farms, restaurants, and family getherings into the history books.

10/20/2025

✨ After a long shower and an even longer year away, I stepped back onto the U.S. National Championship stage this weekend — my first since taking time off to represent the U.S. at the World Écaillers in France last year.

It’s been almost two years since I’ve worked behind a raw bar full-time, and honestly… I didn’t know if I could still hang with the best of the best. But something in me still sparkled when I picked up that knife again. 💫

Saturday, in the prelims, I somehow landed 4th out of 50 incredible shuckers from across the country. Sunday, in the semis, I found myself 2nd out of 10 finalists — right behind Honor and just ahead of Jay. Going into the championship round, I thought maybe… just maybe this could be my year.

Then came the finals. The nerves, the pressure, and yes — a few dropped oysters 🦪😅. I finished 3rd overall in the nation. And you know what? I couldn’t be prouder.

To every woman (I heard y’all loud and fierce in that crowd 💖) and every friend who cheered me on — thank you. Your love lifted me higher than any medal ever could.

Here’s to grace, grit, and the beauty of showing up — even when you’re not sure if you still can. 💪💋

05/31/2025

I recently attended Our Table x Charleston: Empowering Female Chefs One Headshot at a Time.

Attending an event like this, surrounded by the love and support of so many incredible, strong women in our field, is truly beyond words. The inspiration it ignites reminds you that you’re not alone—that anything is possible. You build bonds with people you might never have met otherwise, creating connections that feel both powerful and genuine.

And to add to all of that, you have the opportunity to get professional headshots—an empowering moment where you feel strong, confident, and beautiful in your Funky Chef coat, designed by women, for women.

It’s that feeling—the one where you believe you can conquer the world—that makes this experience unforgettable.

Chef coats:
Organized:
Headshots:

05/29/2025

Friday, I had the great honor to cater the oysters for a wedding which was oyster and naturalist themed. The groom who works for natural resources and his family have been fans for a long time. They loved the documentary which I was featured in. As you can see they definitely hit the mark on their theme.
Catering partner: did all no seafood
Venue:
Cake:

What an amazing team we make. If yall need oyster or any seafood station catering let me know. I would love to help.

03/07/2025

Should be a great time.

Will we see you at THE SHRIMP DIP?! This Sunday, join Slow Fish and Slow Wine at from 2-4pm for an afternoon of good food and good company. will be shucking , we’ll be pouring slow wines from , and , and of course, there’ll be shrimp dip from !

$25 suggested donation, but as always, Slow Food events are about accessibility—no one should have to worry about having food. Just come hang! 🦐

11/02/2024

I unfortunately had to miss the U.S. National Oyster Shucking Championship, which meant missing my friends. I am beyond excited about this year’s champion, Honor Allen, who won for the sixth time the grand champion. He will go again to the world oyster opening championships in Galway, Ireland.
Sydney Moran won this year’s U.S. Women’s champion. Congratulations to both of you.
I was lucky as the former U.S. Women’s Champion to attend the World Ecaillers Championship in France. Held alongside partner Vendee Global in Les Sables-D’Olonne, France. Different from the World Oyster Opening Championship, the World Ecaillers in France challenges national champions from around the globe in seafood competitions. Multiple events entailing cooking, shucking raw, and preparing all seafood with a shell. Lobsters, periwinkles, clams, oysters, shrimp, & etc.
I was surprised to win the speed shucking portion of the event by shucking 96 oysters or 8 dozen of all different species in 11min. The next fastest was current world oyster opening champion Renars at 13min. I can promise we were both moving.
I was awarded the Award of Excellence by the Championship for my overall performance. Being the fastest opening and improving my skills the most over the last year. Although I didn’t break into the top 3, I am very proud of my performance and congratulate everyone on their great success. Renars finished 2nd overall for the second year. We all know his dedication and commitment will see him win in the near future. I hope I can break into the top 5 at some point.
I also couldn’t have grown and be able to compete at this level without my friends, partners, and sponsors over the last few years.
I would like to give a special thanks to my title sponsor at this event for everything from providing additional last-minute training to fraternity at all levels.

10/27/2024

Come enjoy a great afternoon

Join with and at beautiful on Sunday, November 3 from 2-5pm! This free community gathering features seafood tastings from some of Charleston’s top chefs, food truck, a Bowens Island Oyster Roast, crabbing and fishing demos with the team, with the Good Catch Network, , music by , fireside chats with Slow Food Leaders, local vendors and more. Bring a cooler, bring a rod and come hang. Don’t forget your fishing license!

Chefs and restaurants:
















Fishermen:








Partners and Vendors:

09/18/2024

Everyday I go places in my head.

This day I went to Connecticut to attend the beautiful and shuck oysters with long time friends. and others.
As shuckers do we not only shucked 30,000 oyster in in 48hrs. We also talked shop. What knives you bringing to the party, how many yall shucked last week, how my beer are we going to consume. You know the usual stuff.
At the contest I sliced my hand for the first time and forgot to shuck 2 oysters 22/24. LMAO 😜
Still finished 3rd with these amazingly talented guys.

My knife might be dirty after shucking 1,000 unwashed oysters but my shuck is clean. :)

While waiting on my bestie at the train station I grabbed a The Duncan

At thanks for always opening your home and heart to me as I blow through New Haven.

09/17/2024

In August, I took a trip to Kansas but somehow ended up in a place called Madison Square Garden. Let me tell you this definitely wasn’t Kansas. Luckily, I found a friend, who showed me around this place called New York City for the first time.
As we journeyed through this crazy new place, I rode on an underground train, walked past a lake hidden between huge buildings, saw this place and that place, and found a cute café.
Eventually, somehow we ended up in Paris at the Arc de Triumph, or at least that’s what I thought. After that, the street told me to stop, so I did in the road, accidentally took a wrong turn into a wall (this wasn’t Harry Potter), I played a murdered victim on NYC Blues, hid from pigeons in a fountain, enjoyed oysters and shots, saw these things called tiles, then saw a historic fan the Stonewall Inn, had a very thin pie, vogued at Cubby Hole, danced in the streets, shared fabulous wine with new friends, saw the avengers battle site, at more oysters at Grand Central oyster bar.
All in all, even though I didn’t find Kansas. Getting on the wrong train leads to one of the best 2 days exploring with a great friend and creating memories I’ll never forget.

08/21/2024

🦪 Have you made your plans yet to join us for our OYSTER NIGHT pop up with the one and only Isabella Macbeth on Thursday, August 22nd? Fresh shucked oysters, $10 cocktails, and much more!

🦪 Isabella is one of the fastest oyster shuckers in the nation - along with being a seafood specialist. This special pop up will help her travel to France to compete in the World Seafood Chef Championship. What better reason to enjoy some very special oysters and cocktails!?

🦪Seating is limited for this fantastic evening. Make sure to click the link below or in our bio to get your reservations now! We can't wait to see you there! Merci!

🦪 https://resy.com/cities/charleston-sc/venues/azur-sc/events/oyster-night-with-holy-city-oyster-maven-2024-08-22?seats=2&date=2024-08-22

08/20/2024

This Thursday, at Azur on Market Street in Charleston, SC from 5-9pm. I will be making specialty popup exclusive oysters and caviar to raise money for my upcoming trips to Canada and France for the World Seafood Chef and International Shucking Champions as the USA Representative and Defending Champion. 

I’d love to see everyone come out and help me sell hundreds of oysters in a few hours. All oyster sales benefit my trips. 

You can make reservations though the Azur instagram and website. 

Peace, Love, & Shuck On!