For the OYSTER BOYS (@azoysterboys), the world is their oyster—they’re stepping outside serving on the half shell tableside and providing a memorable experience for guests at any event. “We offer couples a unique seafood experience by roaming around during cocktail hour and shucking fresh premium oysters from our oyster belt, then topping them off with sauces like horseradish aioli, cocktail sauce, and Champagne mignonette,” says founder Michael Meschino, who received culinary training at Johnson & Wales.
The husband-and-wife-founded team grew up on the open sea and have a passion for sustainable, fresh and high-quality seafood, which is paramount in their business today. They partner with Chula Seafood, a local Arizona company that helps specially source and fly oysters from the best regions. “We continue to work with and source our oysters from small family farms that have the same passion as we do,” Meschino adds. “Like our granddad always said, ‘There’s nothing better than sharing the jewel of the sea with the rest of the world.’”
