Our Philosophy

At Jolie Rogers, we're passionate about providing an exceptional oyster experience. Our mission is to "Shuck like a champion," which means we're always striving to push ourselves further and improve every day. Whether it's creating a memorable dining experience at our Wiscasset location, catering a wedding, or competing in national oyster shucking championships, we're dedicated to our craft.

We believe that an exceptional oyster experience comes down to three critical components:

Quality Oysters

We maintain close relationships with talented oyster farmers throughout Maine who share our commitment to quality over quantity. Having previously owned and operated Scully Sea Products after mentoring under oyster farming pioneer Barbara Scully, we've developed deep expertise in oyster cultivation and selection.

Unmatched Freshness

We source directly from our farmers, often harvesting the very day we serve. This direct relationship ensures our oysters travel the shortest possible path from ocean to plate, maximizing freshness and flavor.

Expert Shucking

In the competitive oyster shucking world, quality standards are well-defined. A perfectly shucked oyster has no cuts on the meat, is fully detached, sits anatomically in its shell, and has absolutely no crunchy shell bits. We train towards this definition of a properly shucked oyster and set this as our standard.

Andy discovered his passion for oysters while studying Hospitality Management and Ecogastronomy at the University of New Hampshire.

He is drawn to the purity of oysters as both an experience and a representation of their environment. Working with oysters allows him to practice a skilled craft that connects to thousands of years of tradition while bridging kitchen and dining room—creating with his hands while connecting with guests across the oyster bar.

In 2023, Andy placed 4th at the National Oyster Shucking Championships, his fastest 100 oysters is 7 minutes and 9 seconds, and his current 10-hour personal record stands at 3,154 oysters. Andy is developing his own oyster knife designed for his specific technique and extra durability in pursuit of a first place finish at Nationals.

A ceramicist as well as an oyster professional, Andy is gradually combining his passions for food with handmade pottery, all unified by his deep commitment to hospitality and the belief that the simplest things—like a perfectly shucked oyster—are often the most powerful yet take a lifetime to master.

Ryan's culinary journey began in Maine, where he developed an early appreciation for fresh, local ingredients before pursuing his degree in culinary arts at Johnson and Wales University. His career has taken him from California to New Zealand, though the Northeast's distinct food culture and coastal environment have always drawn him back.

Since beginning his professional culinary career in 2006, Ryan has cultivated both technical expertise and a genuine commitment to sustainable food practices. At Jolie Rogers, he applies this experience to creating exceptional oyster experiences, whether at our brick-and-mortar location or through our catering services.

Ryan's approach honors the natural flavors of locally sourced seafood while incorporating creative techniques that showcase the region's rich maritime heritage. His dedication to quality and sustainability ensures that each dish reflects not just culinary skill, but also a deep respect for the ecosystems that provide our ingredients.