Aw Shucks!
On Sunday, June 28, 2026 at 12 noon join us to watch the pros throw down in their own shucking contest. They will each be given two dozen oysters and this time it’s not just the fastest time that counts. For the pros, it’s also about the quality of their shucks. A judge will inspect their finished product and add time on for any penalties according to the chart below.
PENALTIES. Judges will add seconds to shucking time accordingly:
(1) An oyster not completely severed from shell ……….………….add 3 seconds
(2) An oyster presented on a broken shell……………….…………….add 1 second
(3) An oyster presented with grit or other foreign substance……….add 3 seconds
(4) A cut oyster………………………………………………………..….add 3 seconds
(5) An oyster not placed properly in the shell………………………add 2 seconds
(6) A missing oyster……………………………………………………..add 20 seconds
BONUS. Judges may (optionally) award a bonus reduction of ten (10) seconds as an
award for a tray whose presentation is deemed outstanding.
2025 Results:
THE BIG SHUCK 2025 PARTICIPANT PROFILES
Mark Gaffney, Eros Oyster
Mark is owner/manager of Eros Oyster.
DID NOT COMPETE DUE TO FAMILY EMERGENCY
John Herrigel
Founder and owner of Maine Oyster Company.
Founder and host of OysterFest at Harvest on the Harbor.
Coined the phrase, “BOOM SHUCK A LUCKA!.”
DID NOT COMPETE
Chef Alex White, X Vault & Norway Pizza XChange
Chef Alex White grew up in Maine, but his culinary path began in Miami, where he learned to shuck oysters at the W South Beach before apprenticing under James Beard Award–winner Andrew Carmellini. He later trained in Boston with renowned chef Barbara Lynch and cooked at the James Beard House in NYC before returning to New England to launch his own ventures.
Today, Alex is the chef-owner of X Vault, a raw bar and kitchen in South Paris known for oysters, sushi, and Korean-American flavors, as well as Norway Pizza XChange, a creative pizzeria built on a sourdough starter. In 2024, he also launched The Draught Horse, a mobile bar for weddings and events focused on high-quality cocktails. Chef Alex brings bold flavor and heart to everything he serves.
Kate Tracy
Libby is a Maine native with a background in Biology and International Development and has worked in the aquaculture industry for the last 4 years. She got her start working as the restaurant manager at Maine Oyster Company in 2018 and gained extensive experience in raw-bar operations management, oyster farming, shellfish shipping and distribution, as well as marketing and event coordinating. She has been professionally shucking oysters for the last 4 years and began Lady Shuckers mobile raw-bar and event company last year with the mission to support and source products exclusively from women-owned sea farms and increase visibility for underrepresented groups on the working waterfront.
Chad Michael Egeland
My name is Chad Egeland, I’ve been the raw bar sous chef at Scales restaurant in Portland, Maine for the past 8 years.
Oyster shucking was a new concept to me 10 years ago and Scales is the place I’ve honed my skills. I’ve grown with the opportunity to teach others the proper way to shuck, enjoy, appreciate what it means to care about the farmers hard work.
I’ve competed in oyster shucking events for 8 years and no matter the results, it will always be about learning and growing within this community of so many unbelievable individuals.
- 3 trips to the national oyster shucking championship in Maryland 2019/2022/2023, placed top 15-18
- 2 trips to Wellfleet OysterFest, placed 3rd in 2023 and 4th in 2024
- 4 trips to the Pemaquid Festival, placed 1st in 2023, 2nd 2019 and 2024, 3rd 2018, and 5th in 2017
- Placed 2nd at Riras shuck off 2017/2019
- Placed 1st at the Philadelphia Shuck Off in 2025 and 2nd in 2024
- Placed 6th in the Damariscotta Oyster Celebration 2019
Andy Rogers
The three-time The Big Shuck champ is back to keep his crown. Okay, it’s not a crown but the award is a lovely engraved cutting board! He’s not only our current champion, but he’s a nationally ranked shucker. Co-owner of the Jolie Rogers Raw Bar in Wiscasset. Andy also operates a small oyster farm on the Damariscotta River growing Merry Island Oysters.
“I discovered a passion for oysters while studying Hospitality Management and Ecogastronomy at the University of New Hampshire. After my freshman year, I joined the opening team of an oyster bar in Portsmouth NH, and immediately asked for an oyster reading list. Working long days shucking oysters and discussing them with guests, I fell in love with the craft. When I find the groove, opening oysters is a meditative process, and competitions are exhilarating. After working in several other kitchens and living in Europe, I could not escape my love for all things New England and oysters. New England is my home, and oysters are the flavor of my home.”
Kelly Punch, Marketing & Events Director, Mere Point Oyster Farm
Kelly has a long history in the hospitality industry and the competitive shucking scene. She has done a little bit of everything! From shucking oysters, to helping the farm crew on the water, to managing successful restaurants and catering teams. As the Marketing and Events Director for Mere Point Oyster Company (one of the largest farms in Maine), she has contributed immensely to growing a renowned Maine brand. Her focus has lead to new business opportunities like engaging oyster farm tours, reliable full-service catering, unique raw bar experiences, and educational shucking lessons. Whether you are looking to have some fun on the water or learn how to shuck, Kelly will take care of you!
Firat Kozan – Yeti Boys Food Truck | New Harbor, ME
Born and raised in Ankara, Turkey, Firat Kozan is one of Maine’s youngest and fastest-rising oyster shuckers. At 23, he spent nearly three years sharpening his skills at Portland institutions like Street & Co. and Eventide Oyster Co., where he mastered high-volume, high-quality service before co-founding Yeti Boys, a New Harbor-based food truck.
Yeti Boys specializes in Maine oysters, brown butter lobster rolls, and smash burgers, and this season they’ve been building a strong following at festivals and events across the state. Firat has also competed at the Pemaquid Oyster Festival—shucking a dozen oysters in an average of 1.01 minutes with no penalties—and the iconic Wellfleet OysterFest, earning respect for his speed, precision, and clean technique. Whether on the road or on stage, he’s here to represent Maine’s coast with hustle and heart.
Samantha Rossignol
Samantha Rossignol has worked as a chef for 12 years. She is currently the executive chef at the Freeport Oyster Bar, where she has been shucking oysters for the past 3 years. Samantha has also been able to partner with local businesses and sea farmers to create new and exciting menu items to the Freeport Oyster Bar.
DID NOT COMPETE
If interested in competing in the 2026 The Big Shuck, complete the interest indicator below.