Today we’d like to introduce you to Matthew Lefler.
Hi Matthew, we’re thrilled to have a chance to learn your story today. So, before we get into specifics, maybe you can briefly walk us through how you got to where you are today?
I grew up on the East Coast and spent much of my life around the waters of Washington, DC, Maryland, and the Delaware beaches. Oysters were always part of the culture there. I had my first one at a Baltimore Ravens tailgate and was instantly hooked. From that point on, I started seeking them out everywhere — from local raw bars to early morning trips to fish markets in places like Ocean City, Maryland, where you could find oysters fresh from nearby reefs and small coastal farms.
Over time, sharing oysters became something I loved doing with friends and family. I would bring them to gatherings, shuck at parties, and do oyster grill outs. I love sharing the stories behind each variety, where they came from, how they were farmed, and why they taste a certain way. At the same time, I was working professionally in the environmental field in Washington, DC, which deepened my appreciation for oysters beyond just food. I became fascinated by their role in restoring coastal ecosystems and even spent time volunteering on oyster farms and reef restoration projects.
When I eventually moved to Utah, I noticed there were very few places where people could experience high-quality oysters in a thoughtful or experiential way. That felt like an opportunity. I started The Oyster Guy with the goal of bringing a piece of East Coast oyster culture to a landlocked state — sourcing from small boutique farms, focusing on education and storytelling, and creating memorable oyster experiences at events, breweries, weddings, and pop-ups across Utah.
What began as something I did casually for friends has grown into a business built around hospitality, sustainability, and sharing a genuine passion for oysters with a new community.
I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
It definitely hasn’t been a completely smooth road. In many ways, the business really began to take shape during a period of uncertainty. After experiencing federal layoffs in my professional career, I found myself re-evaluating what I truly wanted to build. That moment gave me the courage to take something I had always been passionate about — oysters — and pursue it more seriously as a business.
The early stages involved navigating the realities of starting something from scratch. Getting registered, understanding permits and food safety requirements, and developing a clear brand identity were all major first steps. Beyond the logistics, there was also a bigger question: what would it actually look like to sell fresh oysters in a landlocked state like Utah? There wasn’t much of a roadmap.
One of the turning points was a test event I hosted at a University of Utah football tailgate. I set up a small raw bar, shucked oysters for fresh, fresh to order, and grilled a few batches for tailgaters. The response was overwhelmingly positive. People were curious, excited, and eager to try something different. That experience gave me the confidence to keep going and begin building what is now The Oyster Guy.
There are still ongoing challenges. Sourcing can be unpredictable, especially during the winter months when major snowstorms on the East Coast can disrupt shipping from the small farms I work with. As a one-person operation, I’m also responsible for everything — from outreach and partnerships to branding, logistics, and education. In Utah, many guests are trying oysters for the first time, so part of my role is helping people feel comfortable and excited about the experience.
Despite the challenges, I believe strongly in the product and the story behind it. I focus on sourcing high-quality oysters from small, sustainable farms and creating experiences that help people connect with where their food comes from. Seeing that enthusiasm from guests makes the hard work worth it.
Thanks for sharing that. So, maybe next you can tell us a bit more about your business?
The Oyster Guy is a mobile oyster bar and experiential catering concept focused on bringing high-quality oysters to events across Utah. I specialize in sourcing boutique oysters from small, family-run farms and serving them fresh on the half shell, often paired with grilled preparations, tastings, or educational experiences that help guests understand where the oysters come from and how they are grown.
What sets the business apart is the emphasis on storytelling and experience. It’s not just about serving seafood — it’s about creating a memorable moment. At weddings, brewery pop-ups, backyard celebrations, and corporate events, guests can watch oysters being shucked to order, learn about different coastal regions and flavor profiles, and try something that feels both elevated and approachable. Many people in Utah are tasting oysters for the first time, so part of the brand’s identity is making that introduction feel welcoming and fun rather than intimidating.
I’m also proud of the sustainability aspect of the brand. Oysters are one of the most environmentally beneficial foods we can eat, and I work intentionally with farms that prioritize responsible growing practices and ecosystem health. Being able to share that story — especially in a landlocked state — is something that feels meaningful to me.
From a brand perspective, I’m most proud of how The Oyster Guy blends coastal food/oyster culture with Utah’s mountain lifestyle. The aesthetic is coastal but grounded in the local outdoor and community-driven vibe. Everything is built around authenticity, hospitality, and quality. As a small, one-person business, every event is hands-on and personal, which allows me to create genuine connections with guests and partners.
Ultimately, I want readers to know that The Oyster Guy is about more than oysters — it’s about bringing people together around great food, new experiences, and a sense of place. Whether someone is a lifelong oyster lover or trying their very first one, the goal is to make it memorable.
Alright, so to wrap up, is there anything else you’d like to share with us?
I focus on sourcing oysters from small boutique farms and flying them in fresh for events. I also like to teach people about how oysters are grown and why oyster farming is good for coastal ecosystems.
What makes my business different is that I provide a full experience — live shucking, guided tastings, classes, and both raw and grilled oysters. For many people in Utah, it’s their first time seeing oysters served this way.
I run the business on my own, so everything from permits and sourcing to marketing and setting up events is hands-on. It’s been a lot of work but also really rewarding.
My goal is to continue growing into more weddings, pop-ups, and educational events, and to keep building a brand that feels fun, approachable, and rooted in quality seafood.
Pricing:
- Pricing varies based on seasonality, oyster availability, and harvest conditions. Packages are typically built around oyster count, service style, and event logistics, and I work closely with clients to create an experience that fits both their vision and budget while maintaining high quality sourcing.
Contact Info:
- Website: https://www.theoysterguy.com
- Instagram: https://www.instagram.com/theoysterguyslc/
