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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