Leila is a marine scientist and oyster professional at the Virginia Institute of Marine Science (VIMS), working at the intersection of ecology, food systems, and public education. Their work focuses on the Chesapeake Bay, where they leverage formal training in marine and freshwater science to position oysters as both vital keystone species and essential cultural resources.

Amy is the Owner and Managing Director of Big Tree Oyster Company and a conservation biologist spearheading early-stage oyster cultivation in Rockport, Texas. Drawing on a lifelong background in coastal restoration, she is currently leveraging technical grants to scale her farm’s operations and establish a professional standard for the emerging Texas oyster industry.

Spencer and his wife, Sara, founded Oyster Holler in Chattanooga, Tennessee, to translate their personal passion for oysters into a streamlined, direct-to-consumer sourcing model. By facilitating monthly orders from East and West Coast farms for local porch pickups, he bridges the gap between coastal producers and his inland community.

Molly is the first Communications Manager for the Alaska Mariculture Alliance, where she applies decades of journalism and resource management experience to developing the state’s mariculture narrative. Dedicated to sustainable economic development in Alaska’s coastal communities, she is currently expanding her technical oyster expertise to elevate marketing initiatives and industry advocacy.

Jordan is a mariculture professional who transitioned from front-of-house service in Victoria, BC, to hands-on production through an internship in Sea Otter Sound and a mariculture certificate in Sitka. Driven by the full lifecycle of the oyster, they now combine technical farm experience with industry expertise to educate and represent the sector within their community.

Matt is the founder of Mariner's Point Oyster Co., a vertically integrated startup on the South Jersey shore encompassing farm production, pop-up raw bar experiences, and the inaugural Cape May Oyster Festival. Drawing on foundational experience with Island Creek Oysters and Sweet Amalia Oyster Farm, he is focused on building a sustainability-driven brand that integrates coastal heritage with regional economic development.

Suzanne is a Packing Plant Assistant at Mook Sea Farm and the founder of an innovative aquaculture operation in Friendship, Maine, where she utilizes vertical raft suspension to cultivate oysters in Hatchet Cove. A graduate of the Aquaculture in Shared Waters program with an upcoming degree in Aquaculture Technology, she is dedicated to diversifying Maine’s working waterfront through technical precision and the study of oyster merroir.

Laura is the co-founder of She Shucks, a female-owned pop-up raw bar in Brighton dedicated to oyster education and environmental advocacy. After successfully launching with a focus on regional sourcing from Whitstable and Essex, she is currently professionalizing her operation by integrating technical shucking expertise with the study of oyster history and service standards.