About us
We’ve always loved bringing the best raw bar and oyster experience directly to you. Originally founded in Seattle, WA, Pop-Up Oyster Bar Company has been shucking throughout the Pacific Northwest and beyond since 2016. From weddings, private parties, corporate events and celebrations of all nature and size, we tailor our raw bars to fit any occasion or setting. We travel for pop-ups at festivals and special events, as well as to farms, breweries, wineries, distilleries, cider houses, or any place looking to host a raw bar!
Our Mission
Product quality and sustainability will always come first for us. We work closely with and value the relationships with our suppliers and we understand that oysters and shellfish are truly gifts from the sea. We hold ourselves to a high standard when sourcing the products we use, and we do these amazing mollusks justice by shucking them with care and finesse every time, resulting in a clean and perfect shuck, just as mother nature intended.
In this fast changing world we live in, with the pressures of climate change and ocean acidification, our global ecosystems are being threatened and are changing rapidly. There’s a tremendous amount of work to be done to protect the health of our planet and local ecosystems everywhere, and helping to increase the demand for shellfish products leverages more sustainable farms to exist. The more shellfish that are in the water, the better the health of the water will be, and oyster reefs provide habitats for many other important species to thrive, helping to create and maintain healthier ecosystems and offset the amount of carbon dioxide in the water. Since oysters, clams and mussels are all filter feeders, they can dramatically improve water quality wherever they exist. Plus, the more people that are eating sustainable products like farmed oysters, clams and mussels, the less pressure there is on wild fisheries worldwide. Our goal is to help increase the demand for these beautiful creatures so that more can exist in increasing numbers everywhere. We want to put this product in front of as many people as possible, educate people whenever we can about the benefits of sustainable aquaculture, and turn more people into shellfish lovers who aren’t already! The world needs more oysters and you can help by buying locally and supporting your local shellfish farms!
- The Pop-Up Oyster Bar Co. Family
Meet The Crew
Corey Burleigh
Corey’s first oyster experience dates back to a paddle-camping trip through the islands of the Cape Fear river mouth in North Carolina, where a late night low-tide shellfish forage had him hooked on oysters right away. Since then he has worked extensively in the restaurant industry, where he participated in the opening of Row 34 in Boston working closely with Island Creek Oysters, and then moved on to manage the Little Gull Oyster Bar at Westward in Seattle. Corey has made many friends in the shellfish industry and has had the opportunity to work closely with many local farms and growers, honing his skills as an expert shucker and expanding his knowledge on shellfish farming, merroir, and aquaculture.
Davin Rowe-Grout
Will Peet
Though only a few years into full time oyster work, Will is a veteran of some of the most iconic New York City restaurants and nightlife with 20 years experience in the industry.
He is currently bringing his love of sea cuisine to the masses through his work with the Pop Up Oyster Bar.
Lauren McCool
Lauren McCool has worked in the Pacific Northwest oyster industry for over 10 years. She found her passion for not only shucking and eating delicious oysters, but also educating folks on these special bivalves.
Lauren has been with Pop Up Oyster Bar for 5+ years and she is also a Level 1 Oyster Ambassador with the Oyster Master Guild, currently working on completing her Level 2 certification.
Jeremy Esposito
Jeremy's 16 years in the oyster industry have been full of adventure: Oyster Farmer on Fishers Island Oyster Farm; Hatchery Manager for Billion Oyster Project's restoration efforts in NYC, and Director of Operations for Pacific Hybreed's breeding program for the Pacific Oyster. Don't let him be modest, he loves a good dork-out.
Nick Roe
