Owner
Oysters - 2515 E. Coast Highway, Corona Del Mar, California 92625 - 949 675 7411
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Cary Redfearn
Cary Redfearn's passion for the restaurant business, food and wine began very young and has been the guiding force in his life for the past thirty-one years. He began as a busboy at the Marine Room in San Diego working his way through college on his way to a career in medicine, but quickly discovered that medical charts were no rival for the energy of the restaurant business.
Cary has successfully opened nine restaurants, including five Enterprise Fish Companies, what is currently known as Brophy Brothers (it was the John Dory when Cary ran it) in Santa Barbara and Walt’s Wharf in Seal Beach.
In 1989 Cary formed a partnership with the owners of Walt’s Wharf, Dr. Walt Babcock and Mona Babcock, to open Oysters which is now in its twentieth year.
And in 2008, Cary opened Lumberyard, a great American grille, in the historic Lumber Company building located on the corner of Forest and Forest in downtown Laguna Beach.
The restaurants and concepts Cary has created are diverse, but his recipe for success remains the same: serve great food, with consistent friendly service in an upbeat beautiful atmosphere.
Chef
Josue "Primo" Tavares
Chef Josue Tavares took the reigns this year as Oysters chef.
Josue excels at keeping Oysters' unique dishes focused and simple, allowing the freshness of the ingredients to be revealed. Menus are printed weekly and change with the seasonal availability of fish, shellfish and vegetables.
Oysters food has received recognition from the Orange County Register which consistently ranks Oysters in its “Top Ten Restaurants in Orange County”, Orange Coast Magazine which listed Oysters in their “Orange County’s Top Restaurants”, the James Beard Foundation that recognized Oysters with restaurant dinner at the James Beard House in New York City.
Josue's extensive background in steaks and seafood, catering and banquets, and pastas and desserts, is an incredible asset and Oysters feels very fortunate to have such talent and experience producing the wonderful dishes of the restaurant.
