For 25 years Red Oyster has been redefining the way people experience oysters.
The company, founded in the Netherlands and operating today throughout New Jersey, pioneered the concept of Oystertainment – skilled oyster shuckers mingling with guests, opening oysters on the spot, and sharing tasting tips, oyster facts, and a bit of showmanship along the way. The concept was so popular in Europe that it soon expanded to London, Milan.
Eight years ago, Angelique van der Made brought Red Oyster to the United States, establishing the U.S. headquarters in New York City. Drawing on her background in marketing and brand development, van der Made introduced Oystertainment to American audiences with the same blend of quality, elegance, and interactive fun that had made it a hit overseas.
Red Oyster USA now operates continuous events in New York, New Jersey, and Pennsylvania, with dedicated Oystertainment teams based in Boston and Washington, D.C. The company also travels nationwide, bringing its distinctive mobile raw bar service to weddings, corporate functions, fundraisers, private celebrations, and major culinary events.
The company serves oysters from Northeastern waters, such as those found in Massachusetts and Maine and up to Prince Edward Island in Canada. Oysters from these regions have a strong shell and a nice combination of salinity and brininess, which gives them a lot more flavor.
This year, Red Oyster is seeing another luxury food trend on the rise: caviar. The company has incorporated caviar service into its repertoire, offering it in two classic presentations—on fresh-shucked oysters or on delicate blinis. The combination of briny oysters and rich, buttery caviar has proven a crowd-pleaser at high-end events, while the blini option appeals to those who want to savor the roe on its own.
“Oystertainment is about more than serving oysters—it’s about creating an experience,” Angelique says. “Adding caviar has been a natural extension of that idea, giving guests another taste of luxury that’s interactive, elegant, and memorable.”
While the oysters and caviar are undoubtedly the stars, the Oystertainers themselves are part of the magic. Skilled and personable, they move through events offering freshly shucked oysters, explaining flavor profiles, and sharing oyster etiquette. Their goal is to put guests at ease, turning even first-time oyster tasters into enthusiastic fans.
Red Oyster’s commitment to quality extends to sustainability. In the U.S., the company supports the Billion Oyster Project, which recycles oyster shells to help restore oyster reefs in New York Harbor. The initiative reflects Red Oyster’s understanding that the future of its business is tied to the health of the oceans and the communities it serves.
From its beginnings in Amsterdam to its current presence in New York, London, Milan, and beyond, Red Oyster has built an international reputation for excellence in raw bar service. In the U.S., the company’s mix of premium seafood, engaging presentation, and personalized hospitality has set it apart in a crowded catering market.
Whether it’s oysters on the half shell, caviar on a blini, or both, Red Oyster continues to deliver memorable culinary moments—one shell at a time.
Article by Eileen M. McNamara
Photography by Chris Jorda Photography
Originally published in Greater Morristown City Lifestyle
