A true oyster junkie, Phil Valliant has immersed himself in both aquaculture and the restaurant industry before joining White Stone Oyster Company in 2014. Having shucked and served over a quarter of a million oysters in his career, Valliant serves as White Stone’s chef liaison and works closely with chefs to implement successful raw bar techniques as well as with front-of-house staffs to provide oyster education. Valliant seeks to raise the standard of oyster knowledge, presentation and enjoyment for chefs and consumers alike.
Growing up on Maryland’s Eastern Shore, Valliant has always been closely connected to the environment and the seafood industry. He believes White Stone is capable of growing a world-class oyster in a manner that improves the environment, while supporting the local economy. He has no tolerance for poorly shucked oysters and spends most of his time in his White Toyota Tacoma with his loyal Labrador and co-pilot, Fisher.