Marco Pinchot is the executive director of the Nisqually Community Forest. He was previously the director of brand marketing for Taylor Shellfish Farms.

Marco Pinchot

As anyone in the oyster game will tell you, <a href="https://www.taylorshellfishfarms.com/">Taylor Shellfish Farms</a> raises some of the best bivalves in the biz. Around since the 1890s, the company is known for innovation and excellence—and the crew can throw a pretty epic party too. Taylor’s Marco Pinchot has spent years at the company ensuring it operates at the highest standard of sustainability, and he’s picked up some pretty sweet shucking skills along the way. So while we have our <a href="/guides-tools/tips-tricks-quick-easy-way-to-shuck-a-bunch-of-oysters">own quick tricks</a> for cracking into kumamotos and Kusshis, we enlisted him to walk us through the pro technique he teaches to guests of both the oyster beds and the high-end restaurants that stock up on Taylor’s one-of-a-kind offerings. Whether you source your oysters from the left coast or right, his unassailable approach will serve you well next time you snag a few dozen freshies to suck down with Champagne.OTHER PEOPLE’S IDEAS: A Series from ChefSteps
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How to Shuck Oysters Like a Pro, With Marco Pinchot of Taylor Shellfish