The Brother Shuckers were born behind the oyster bar at Boston's historic Ye Olde Union Oyster House, America's oldest continuously operating restaurant and a National Historic Landmark. It was there, as three college friends, that we developed a shared passion for oysters, hospitality, and creating memorable experiences.

Serving thousands of oysters each day taught us far more than speed and precision. We gained an appreciation for where oysters come from, the unique characteristics of each variety, and the craftsmanship that goes into every raw bar experience. Most importantly, we learned that exceptional service is just as important as exceptional seafood.

Long before we became a business, the oyster bar was where we became friends—and eventually, The Brother Shuckers.

Each member of our team brings something unique to the bar. Devon is the 2024 New England Oyster Shucking Champion and has competed on the national stage, combining championship-level skill with years of fine dining experience. Nick is known for his precision, consistency, and polished hospitality, drawing on his background in Boston's restaurant and cocktail scene. André helped train professional oyster shuckers at Union Oyster House and brings years of experience in high-volume service, private events, and guest hospitality.

Together, we've built The Brother Shuckers around the values that first brought us together: craftsmanship, professionalism, and genuine hospitality. Whether we're serving an intimate backyard gathering, an elegant wedding, or a large corporate event, our goal is always the same—to create an unforgettable raw bar experience that feels personal, seamless, and welcoming.

Today, we're proud to bring the knowledge and expertise gained at one of America's most iconic oyster bars to celebrations throughout New England, sharing our passion for exceptional shellfish and unforgettable service with every event we serve.