When Ryan Jolie and Andy Rogers met working at a raw bar in Portsmouth NH, the combination of their last names was too good to ignore. Joining the two names like a nautical law firm, Jolie Rogers Traveling Raw Bar was born.

At Jolie Rogers, we're passionate about providing an exceptional oyster experience. Our mission is to "Shuck like a champion," which means we're always striving to push ourselves further and improve every day. Whether it's creating a memorable oyster experience for a wedding or competing in the national oyster shucking championships, we're dedicated to our craft.

We believe that an exceptional oyster experience comes down to three critical components: high-quality oysters, freshness, and expert shucking. 

To ensure quality, we purchased our own oyster farm and retail Scully Sea Products after mentoring under oyster farming pioneer Barbara Scully. This has allowed us to have greater control over the supply chain and ensure a steady supply of quality oysters. We've also built close relationships with farmers who are equally committed to quality over quantity.

Addressing freshness, our wet storage system allows us to hold market-ready oysters from a variety of farms in the water, ensuring they stay fresh and accessible for harvest daily. For weddings and other events, we take pride in harvesting our oysters the morning of the event, so they're as fresh as possible.

Finally, there's the art of shucking. There are standards of quality that are defined pretty well within the competitive oyster shucking world. While there could be pages written on this topic, some key points that define a well shucked oyster are, no cuts anywhere on the meat, the meat is fully detached, and the oyster is sitting anatomically in its shell. Meeting these standards boil down to someone having the drive to achieve them, and a management that refuses to serve anything that does not fit the standard.

I discovered a passion for oysters while studying Hospitality Management and Ecogastronomy at the University of New Hampshire. After my freshman year, I joined the opening team of an oyster bar in Portsmouth NH, and immediately asked for an oyster reading list. Working long days shucking oysters and discussing them with guests, I fell in love with the craft. When I find the groove, opening oysters is a meditative process, and competitions are exhilarating. After working in several other kitchens and living in Europe, I could not escape my love for all things New England and oysters. New England is my home, and oysters are the flavor of my home. As of 2022 I am currently ranked 6th in the country among competition shuckers.

I grew up here on the east coast of Maine. Since then, I have graduated from Johnson and Wales with a degree in culinary arts. I have lived in many places from California to New Zealand. However, I always gravitate back to the northeast and the ocean. Working in the culinary world since 2006, I have developed a love and respect for sustainable food and farming. One unique aspect of New England is the exquisite oysters grown here. There is an art to opening and serving oysters. My goal is to set the standard of clean, professional, shucked oysters through catering. I embrace the challenge of a mobile changing environment, along with the exciting opportunity to meet new people and educate them about New England oysters.