Blue Island Oyster Co. was founded in 1995 with the aim of providing Manhattan restaurants with the highest quality shellfish available. It all started when Chris Quartuccio began scuba diving for natural oysters in the Long Island Sound and delivering them fresh daily to chefs in New York City. This business has grown substantially in 22 years and is now recognized as the number one oyster and clam distributor in the New York area. Blue Island has recently expanded its marketplace and is now shipping shellfish all over the United States. Our oysters and clams can be found on restaurant menus in Los Angeles, San Diego, Las Vegas, Washington D.C., Philadelphia, San Francisco, Chicago, Boston & Miami.

Our dedication to consistent quality and adherence to proper oyster appellation has landed our shellfish in virtually every oyster bar and seafood restaurant in Manhattan. Numerous James Beard Award winners, 3 and 4 star chefs, and large restaurant groups have designated Blue Island as their primary supplier.

 

Blue Island Oyster Farm was founded in 2004 in the Great South Bay, by the Fire Island Inlet. Blue Island Oyster was the first operation to grow oysters in the Great South Bay since the closure of the original Blue Point Oyster Co.

In 2012, Chuck Westfall became a partner at Blue Island Oyster Farm and has been an integral part in expanding the operation. Chuck is lifelong sailor and has devoted countless hours in the study of oyster growing techniques from around the globe.

Chuck's expertise and dedication has prompted exponential growth in farm production. As a result what started as a boutique oyster farm has now become one of the largest oyster producing farms in the state of New York.