Having grown up just a few short miles from Duxbury Bay, Shore started working with Skip and Island Creek at an early age but his role as the head of the wholesale company was an idea that was hatched somewhere in South America when he and Skip were traveling together years ago.
He excelled at managing the company – from running the wholesale company, to creating development strategy for Island Creek and staying in constant contact with some of the best Chefs and distributers across the globe. He developed the Island Creek Oysters brand so much that they are known as one of the best oysters in the world, being served at French Laundry, Per Se, Next (to name a few) and continued to push to the frontier of the food movement by building a robust online direct-to-consumer business at islandcreekoysters.com.
In 2009, Shore was instrumental in launching the Island Creek Oysters Foundation, which provides funding, expertise, and labor to help build sustainable aquaculture systems in impoverished communities worldwide. Over the last seven years, the non-profit has donated over $700,000 to applauded aquaculture projects in Africa and Haiti.
In 2010, Shore became a Partner of Boston's Island Creek Oyster Bar alongside Island Creek founder Skip Bennett, acclaimed Chef Jeremy Sewall and restaurateur Garrett Harker. ICOB has rocketed to the top of Boston's restaurant scene and now enjoys the perch of being Boston's premiere seafood restaurant.
In 2013, Shore made the full transition from the farm to the restaurant industry, becoming fully immersed in the daily operations of ICOB and the group’s second project, Row 34 in Boston’s Fort Point. Shore’s focus is on business development and operations. From evaluating new opportunities, to construction and team building, Shore is hands on in nearly every aspect. In 2015, the Row 34 team opened a second location at 5 Portwalk Place in Portsmouth, New Hampshire, just a few blocks from the bustling waterfront. Today, Shore is focused on the group’s next Island Creek Oyster Bar slated to open this fall in Burlington, MA and a to be named restaurant project opening this winter in Harvard Square.
Shore's passion for the water makes office life tough, but getting back out on the farm is a great way to avoid paper work (though being away from his email does stress him out). Shore is an avid golfer, a budding foodie and in his limited spare time likes to be on Duxbury Bay in his skiff, the Bug Off.
How Technology is Changing the Hospitality Ecosystem
Emerging technologies are disrupting how food is sold and consumed, GA + bentobox are teaming up for an evening featuring tech's most influential leaders in the food industry.