Get ready to shuck oysters at the world’s largest oyster festival on Sunday, February 2 at the Lowcountry Oyster Festival. Held at Boone Hall Plantation in Mount Pleasant, this will be the 41st annual festival hosted by the Charleston Restaurant Foundation. To learn more about the festival and what you need to know to make your plans to attend, we sat down with the President of the Charleston Restaurant Foundation, Jonathan Kish, and President of Lowcountry Oyster Company and Charleston Restaurant Foundation board member, Trey McMillan for details.
About McMillan – Before diving into the world of oysters, Trey “Cricket” McMillan made waves as a professional sport fisherman, building a 15+ year career that took him across the East Coast, Central America, and the Caribbean. Known for his distinctive fishing style and iconic beard, Trey competed in billfish tournaments everywhere he went. But no matter how far he traveled, his heart remained anchored to Charleston, SC. Growing up in Mt. Pleasant’s Old Village, Trey spent countless hours fishing, shrimping, and crabbing—instilling a deep connection to the Lowcountry waters.
During a holiday trip in 2015, Trey toured an oyster farm in the Chesapeake Bay, sparking an idea that would change his course. By 2017, he decided it was time to return to his roots and embark on a new venture—founding Lowcountry Oyster Co. Officially launching oyster sales in May 2018, the company quickly became a testament to Trey’s commitment to sustainable aquaculture.
Nestled 34 miles south of Charleston in the ACE Basin Wildlife Refuge, Lowcountry Oyster Co. utilizes an innovative floating-cage farming system. This method allows them to raise oysters from tiny 4mm seeds to the perfect 3-inch size for single, select oysters. The result? Their briny, flavorful “Lowcountry Cups” have earned a spot on raw bars across the nation, delivering a taste of the Lowcountry year-round.
Through hard work and a deep respect for the waters that shaped him, Trey has turned Lowcountry Oyster Co. into a symbol of sustainable farming and local pride. It’s a story of coming full circle—from the open seas back to the heart of the Lowcountry.
About Kish – Jonathan Kish, a proud Clemson University graduate, is at the helm of Queen Street Hospitality Group, blending his passion for food with his expertise in management and finance. Armed with a degree in international management and early professional experience at Northwestern Mutual, Jonathan’s journey took a pivotal turn in late 2012 when he began assisting his family in managing the iconic 82 Queen restaurant.
Since then, he has embraced his role as Chief Executive Officer, overseeing all the group’s celebrated establishments, including 82 Queen, Florence’s Lowcountry Kitchen, and Jalisco Taqueria & Tequila. Each restaurant reflects Jonathan’s dedication to showcasing exceptional culinary talent, creative beverage programs, and top-tier service\u2014elevating them to destination-worthy dining spots with award-winning menus.
As a leader in Charleston’s vibrant hospitality scene and President of the Charleston Restaurant Foundation, Jonathan plays an integral role in shaping the industry while maintaining the legacy of Queen Street Hospitality. His vision ensures each guest enjoys a uniquely memorable Lowcountry dining experience, blending tradition with innovation.
Anderson Magazine: The Lowcountry Oyster Festival has been dubbed the world’s largest oyster festival. How did it get that title?
Kish: We definitely claim that title and I don’t think anyone else has tried to argue it. We average about 8500 attendees each year. Our peak was 13,000 attendees, which was probably too many, so we limited the ticket sales to make it more manageable to ensure everyone has a good time. Attendees include tourists who happen to be here during the festival and decide to check it out and families who come year after year and it is now a family tradition.
Anderson Magazine: Tell us about the events of the day.
Kish: The gates open at 10 am. We’ll have the oyster area, food trucks, vendors, and bands onstage. About halfway through the day, we have the oyster shucking contest and oyster eating contest. We have some fierce competitors in these events. We host about 800 people in the VIP area. Other than that, we eat oysters and have a good time.
Anderson Magazine: The festival is called the biggest oyster recycling event in SC. Can you tell us what oyster recycling means?
McMillan: The Department of Natural Resources has a shell recycling program where they take all the oyster shells and replant them on the banks and use it as a living shoreline program cement infrastructure. All the oyster shells from the event get bagged up and essentially reproduce. The festival is the biggest donor to the program in the state.
Anderson Magazine: Who prepares the oysters and how many oysters do you have?
Kish: We will have around 45,000 pounds of oysters. 65,000 is the most we’ve ever done. Jamie Westendorff, owner of Charleston Outdoor Catering, has been preparing oysters every year since the first festival and he will be doing it again this year.
McMillan: I cook a lot of oysters as well and I source many of them from my company, Lowcountry Oyster Company.
Anderson Magazine: The festival is a charitable event. What charities will the proceeds support?
Kish: The Ronald McDonald House, MUSC Cancer Center, Coastal Concentration Association, Trident Technical College, College of Charleston
Just a bit about Lowcountry Hospital Association – Lowcountry Hospitality Association is a 501(c)(6) trade organization serving the Charleston tri-county area hotel and foodservice industry. It also serves as the voice of its members on various issues impacting the hospitality industry. The LHA provides programs that offer operational benefits and create opportunities for members and their employees.
The hospitality industry is one of the most generous business industries in existence! The LHA supports various efforts by the Charleston Restaurant Foundation (CRF) in advancing the community.
The CRF holds two primary annual fundraising events: The Taste of Charleston and the Lowcountry Oyster Festival. Annual fundraising events enable the CRF to give back to the community.
The CRF is a South Carolina corporation with 501(c)(3) status.
Some FAQ on the Low Country Oyster Festival –
- HOW MUCH DOES IT COST AND WHAT IS INCLUDED?
General Admission Entry Ticket – $25 in advance and $30, day of, at the entry gate. Children 10 and under are free with a paying adult. The general admission ticket grants you access into the festival. Once inside, you purchase food & beverage separately.
VIP (21 and over ONLY) – $225 includes food, oysters, beer, wine and specialty cocktails inside the VIP area. This ticket type sells out, so guests are encouraged to buy in early. Food not within the VIP area is not included and can be purchased separately.
- ARE CHILDREN ALLOWED IN THE VIP AREA?
No person under the age of 21 is allowed in the VIP tent. This includes young children. No exceptions!
- WHAT AM I ALLOWED TO BRING INSIDE OF THE FESTIVAL?
Not allowed: Pets | Outside Food and Beverages | Foldable Tables | Tents
Allowed: Strollers | Wagons | Foldable Chairs | Oyster Knives and Gloves
- IS THE EVENT RAIN OR SHINE?
Yes, the event will be rain or shine.
- HOW MUCH DOES THE FOOD COST?
Food and beverage is purchased from a variety of vendors separately at the event. Credit card payments are the only accepted method of payment. Food items range from $4 – $12. Oysters are available by the bucket, steamed. One bucket is around 2 1/2 dozen oysters and is market value. .
For more information on the event and/or to purchase your tickets – https://www.lowcountryhospitalityassociation.com/oyster-fest
PHOTOS COURTESY OF Charleston Restaurant Foundation.
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