The “boy” behind the Oyster is Adam Colquhoun, whose roots trace back not to the seashore, but actually to the Uxbridge, Ontario countryside. Despite his land-locked beginnings, Adam discovered a true love for oysters back in the 1980s when a friend, John Petcoff, taught him to how to shuck. A quick study, Adam soon mastered the art, earning both the Ontario Oyster Shucking Championship title and the moniker “oyster boy”.

In 1992, Adam started the Oyster Boy catering and wholesale service with John, keeping Toronto oyster connoisseurs (and the city’s top chefs) in steady supply of choice mollusks.