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Life and Work with Jamie Poe

Today we’d like to introduce you to Jamie Poe.

Jamie, can you briefly walk us through your story – how you started and how you got to where you are today.
I’ve been in the kitchen for my whole adult life, working as a line cook in restaurants out of culinary school, and then transitioning into Private Chef-ing. After a decade of working in homes and special event catering, I wanted to develop a niche business that was more product than service driven. Oysters always stood out as an intriguing food, one that can be served at the most formal or informal of occasions. It’s fun to be focusing on the business development end, which is something you don’t get much experience in as a Private Chef.

Overall, has it been relatively smooth? If not, what were some of the struggles along the way?
We’re still a young business, and the road thus far has been pretty straightforward. There are always learning curves and anxiety in the unknown, but I try to view them as temporary challenges that have an end.

I’d tell other women to stay focused and persistent. I’ve dreamed up countless (but really, countless) concepts and ideas that I never fully gestated, and then would become so upset with myself months down the road. Part of my problem was being so indecisive, so sticking to something -anything- is so much more rewarding now that I’m living it.

Please tell us about The Oyster Tin.
The Oyster Tin is a catering “Micro Shuckery” that focuses on raw oysters and BBQ oysters (we also have shrimp cocktail and caviar). We offer a focal point food experience to weddings, wineries, corporate happy hours, or any special occasion, which is different than what traditional caterers tend to offer. We are especially known for our BBQ oysters, which are a total game changer for those who have never had one, especially for those who don’t like them raw.

A large part of our company ethos is to focus on sustainable sourcing, especially for our food products, but also for the small wares we purchase. Oysters are one of the most sustainable seafood options out there– they actually clean the water around them! We also recently started the #giveashuckproject. The idea is to clean up 3 pieces of trash every time you go to the beach.

What advice would you give to someone at the start of her career?
Don’t fret at any small or large setbacks. They will happen, no matter what the circumstances are. Also, cheesy but true: the power lies with you. You have the largest and most direct impact on your future.

Contact Info:

Image Credit:

Meg Sorel- picture of the oysters held in hands with blue shirt in background

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