Once a staple of Gulf ecosystems and coastal culture, wild oysters have all but disappeared from South Florida waters, leaving behind empty reefs and a lingering perception problem. Everglades Oysters is working to change that. With a 74-acre aquaculture lease deep in the Everglades and a direct-to-chef model that prioritizes speed and traceability, the company is betting on South Florida as an unlikely but compelling oyster capital—with their oysters landing at tables at Sunny’s Steakhouse, The River Oyster Bar, Klaw Miami, and Maple & Ash. We spoke with co-founder Joshua Wilkie, who, alongside co-founder Fabio Galarce, sees something different: a chance to put local oysters back on the map.
Aventura: The Gulf oyster has been written off by many. What made you believe it could not only come back, but compete with some of the best oysters in the world?
Wilkie: I think the Gulf never lost its potential; it just lost its reputation. Most of that came from how oysters were harvested and handled, not the water itself. When you control the process start to finish, you unlock a completely different product. We’re growing oysters in warm, nutrient rich water that allows them to develop incredible flavor quickly. Once chefs taste them side by side, the bias fades pretty fast. It’s about showing what was always possible.
You’re farming in one of the most complex ecosystems in the country. What does it look like to grow oysters in the Everglades day-to-day?…