In this episode, Shawn Soole chats with Vancouver Island’s shellfish expert and restaurateur Jess Taylor, founder of the acclaimed Wandering Mollusk and now the driving force behind Shuck Taylor’s. Jess takes us on a journey from catering to community hubs—covering everything from live shucks and local sourcing to building a brand that celebrates creativity, locality, and approachable hospitality.

What You'll Learn

* Jess’s early start-up in shellfish catering and the birth of Wandering Mollusk

* The origins and ethos behind Shuck Taylor’s: fresh bivalves, big flavour, and a welcoming vibe

* Why local sourcing and Pacific Northwest terroir matter in every bite—and slurp

* Building community: craft events, casual menus, and the art of hospitality retail

* Live Q&A: menu development, scaling for service, and staying true to regional roots

Timestamp Highlights

* 00:02:45 – From catering entrepreneur to local seafood icon: Jess’s beginning

* 00:12:30 – Launching Shuck Taylor’s: concept, community, and identity

* 00:24:15 – Sourcing regionally and cultivating quality from sea to shell

* 00:35:40 – Live Q\&A: operations tips, event planning, and team culture

* 00:48:00 – What’s next for Shuck Taylor’s: growth, new menus, and creative direction

Who It’s For

Restaurateurs, chefs, hospitality operators, and anyone passionate about building local food experiences—from pop-up roots to brick-and-mortar success.

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