Today we’d like to introduce you to Michael Ellis.
Hi Michael, thanks for joining us today. We’d love for you to start by introducing yourself.
My love for food and nature started at a very young age. Always eager for the next meal and adventure. Asking my mom at breakfast what was for lunch and at lunch what was for dinner. That interest in food soon led me behind a stove and chopping away on a cutting board. Then when I was 9 I told my mom I wanted to be a chef.
Off to culinary school I went to soak it all up. After culinary training, I was off to work at some of the best restaurants in Orlando. Honing my craft everyday, trying all types of new foods and always looking forward to the next meal.
After a decade or so I found myself back in my hometown of DeLand. Being a true Florida boy I always loved seafood. Having been introduced to a local oysters farmer, I learned a new appreciation for the slippery mollusks. One day I had the pleasure of touring Sharkbite Oyster farm in New Smyrna Beach. Sam Walsh, the farmer, took me out to his floating pontoon cages and told me how 1 oyster can filter 50 gallons of water a day and sequesters more carbon than trees do in its lifetime. He explained many of the nutritional benefits of an oyster and of course he sampled some of his hard work. Grown right in the Indian River Lagoon. A fact that surprises many people and will blow them away once they taste it.
Sam’s oysters are some of the best oysters you can eat anywhere. Showcasing the beautiful product that is grown in what is practically my backyard. The river I grew up fishing and the beach I grew up surfing. And daily making it a cleaner, more diverse, and beautiful place to live, work and play. It was a no brainier to start a mobile raw bar business specializing in what I consider a darn near perfect food.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
To say it has all been “easy shuckin'”, just wouldn’t be true. There has been many challenges. But I think if you go in knowing that there will be challenges, it gives you the leg up on solving those problems and learning from them.
I guess I’d say the biggest challenge is social media and the advertisement aspect. I’ve got the cooking and hospitality down. I’ve been doing that for a long time. Making time and having energy for social media creativity I would say is the hard part.
As you know, we’re big fans of you and your work. For our readers who might not be as familiar what can you tell them about what you do?
I am a mobile raw bar specializing in local oysters, shucked well and served with delicious sauces and toppings. Along with my expertly shucked oysters, I am
known for my other delicious entrees like aguachile style ceviche, crab cakes with remoulade sauce and shrimp cocktail. I am most proud to just be in my hometown spreading the joy of oysters. First oyster is on the house with me always. And I can tell! Haha! I’d say what sets me apart along with my food is my little eye catching Japanese K truck. Perfect for markets and always gets people talking.
What are your plans for the future?
I just want to continue to make people smile and serve the best food that I possibly can. Wherever that path leads me I will celebrate being there.
Pricing:
- dozen oysters $26-38
- shrimp cocktail $11
- crab cakes $13
- Ceviche $16
Contact Info:
- Instagram: https://instagram.com/the_curiousoyster
- Facebook: https://www.facebook.com/261905187004168
