24 years (2000)
Edgar’s ability to elevate his culinary team is “day to day” seamless and for the casual observer mainly goes unnoticed. For those of us who have the opportunity to watch it happen, we’re able to see his true connection to people and how his relationship with food is generational, ready and willing to be taught in the most respectful and personal way.
Influenced largely by his mother, Edgar’s Ecuadorian roots provide the basis for Mystic Fresh…Distinctly South American, combing complex flavors and native food stylings to fresh New England seafood, poultry, and steaks. Edgar’s work with the Culinary Institute of America continues his culinary journey refining his techniques and building on his craft.
Devoted father and husband, Edgar spends his free time with family including siblings and parents. Soccer is a small obsession for Edgar from the professional leagues to college and high school, to S&P’s own team, in which many will tell you that Edgar is a natural coach.
What’s Next: Edgar’s ability to mentor and motivate is on full display as his second, Chef Alvarado, continues to step forward to fully take the reins of the kitchen. Edgar continues to unlock the potential of those around him in both front and back of the house.
14 years (2010)
Contributing to this very family-oriented team came Mario some fourteen years ago. Also a native of Guatemala, Mario is all about preparation, subscribing to, that the game is not won on gameday but in the back of the kitchen in preparation for what’s next. Mario’s creativity and consistency comes from how he makes bases, pastas (particularly Ravioli our guests’ signature favorite) and his approach to S&P’s Weekend Editions. Quite often tasked with sourcing native products for specials, Mario creates his own process by building and preparing multiple recipes so the culinary team can choose the very best dish. Mario is a loyal and interested learner who wants to succeed, all traits given to him by his mother who raised him. His pride is always on full display, taking photos of the food that he and the culinary team creates, sending them back to his family in Guatemala to see.
17 years (2007)
A native of Guatemala, Juan came to us some seventeen years ago. Raised by his grandmother, Juan learned the many benefits of hard work and the importance of being nearby and ready to help. There was just something about him from the start. Far beyond eagerness, his kitchen set-ups were impeccable, the cleanliness of his workspace was beyond reproach. Juan’s willingness to learn came from a deep understanding, almost a need to please. Something that he never had the chance to realize with his own father, revitalized under the paternal guidance of our Executive Chef Edgar. All of Juan’s attributes contributed to high level of trust, earned far sooner than any of his contemporaries.
Invited to work alongside Edgar, Juan’s passion for food was fueled, pushing himself to be better and more accomplished. Juan is a deft menu and recipe writer which leads to the consistency of his dishes. His visual presentations are artful, the envy of those on the culinary team and even his Executive Chef… nearly always. Juan speaks three languages, his native Guatemalan, Spanish and English which helps communicate in a diverse kitchen environment. As Juan continues to build the skill sets of his team his high level of work ethic, organizational methods, and thoughtful approach to presentations and food pushes S&P to another level of culinary excellence. Juan’s Lobster Bisque and Duck Taquitos, when available, are amazing!
At S&P Oyster, we take immense pride in our team. They’re more than just employees; they’re passionate individuals dedicated to crafting unforgettable fine dining experiences. Many have been with us for over 15 years, their long-term commitment forming the bedrock of our success. This dedication to quality is evident in every aspect of their work, from expert mentorship to ensuring exceptional service for every guest. They consistently go above and beyond, making S&P Oyster the welcoming and memorable destination it is today.
What truly sets our staff apart is their deep commitment to creating a special atmosphere for our guests. They go beyond simply providing a meal; they take pride in building relationships with our patrons and ensuring every visit feels unique and cherished. This dedication shines through in the small details, from remembering a guest’s favorite dish to offering personalized recommendations. The S&P Oyster team fosters a sense of community and warmth, making our restaurant a place where guests feel like regulars from the very first visit.
31 years (1993)
In July of 1993, Jessica, a high school senior, began her hospitality journey on our service team. She was seeking a work environment that allowed her to balance her personal life, strong faith, and family, while building a career. She started in the bussing department and quickly realized she wanted to be a part of the hostess team. Her pure and graceful interactions with our guests was something unique. We knew Jessica was special and she knew she had a home with us. Jessica has the unique ability to connect with our guests and our team. She is genuine, a great listener and truly cares about others. For 31 years she has been the warm persona and welcoming smile that greets our guests as they arrive and sends them on their way with a sincere thank you and goodbye.
31 years (1993)
In September of 1993, Rebecca joined us as a server. She served for many years before earning a position as a floor manager. Being a devoted wife and mother of three boys is a job in itself. Rebecca was happy to find a career that allowed her to put her family first and be the best mother she could be. Around the same time Jeremy became General Manager, Rebecca was promoted to Human Resource and Purchasing Manager. Rebecca’s hard work showed commitment to the company’s success. Her attention to detail, level of accountability and consistency is second to none. Today she is more than a manager. She is a mentor, a friend and an intelligent, hardworking woman who we have the privilege of working beside.
31 years (1993)
In August of 1993, Jeremy, a high school student, came to us looking for a part time job. He was focused, dedicated and driven. These attributes opened the door for Jeremy to try every job in the restaurant. He worked as a busser, food runner, expeditor, line cook, supervisor and then a manager. In 2009, Jeremy was chosen to be the General Manager. His natural approach to business has gained him the respect of our team and his business peers. He is our go-to guy, with an incredible capacity for knowledge; whether it be shellfish, steaks, wine, facility equipment or local zoning laws. Jeremy is easy to work with and follow, a natural leader who has great respect for the art of hospitality. A devoted husband and father of five, he spends his free time volunteering in the local schools his children attend. Jeremy is the future of S&P. He is the backbone, putting his heart and soul into leading his team daily and rising to any challenge.
24 years (2000)
Edgar’s ability to elevate his culinary team is “day to day” seamless and for the casual observer mainly goes unnoticed. For those of us who have the opportunity to watch it happen, we’re able to see his true connection to people and how his relationship with food is generational, ready and willing to be taught in the most respectful and personal way.
Influenced largely by his mother, Edgar’s Ecuadorian roots provide the basis for Mystic Fresh…Distinctly South American, combing complex flavors and native food stylings to fresh New England seafood, poultry, and steaks. Edgar’s work with the Culinary Institute of America continues his culinary journey refining his techniques and building on his craft.
Devoted father and husband, Edgar spends his free time with family including siblings and parents. Soccer is a small obsession for Edgar from the professional leagues to college and high school, to S&P’s own team, in which many will tell you that Edgar is a natural coach.
What’s Next: Edgar’s ability to mentor and motivate is on full display as his second, Chef Alvarado, continues to step forward to fully take the reins of the kitchen. Edgar continues to unlock the potential of those around him in both front and back of the house.
22 years (2002)
Kathy Johnston joined our team in August of 2002. Immediately we knew she was a great addition to our management team. She is extremely hard working with an “old school” work ethic. Her dedication to our team and loyalty to the business was apparent. Kathy is a kind and nurturing woman, those attributes shine through to our guests. Hospitality is in her blood, she is a great coach and mentor to our team always lending an ear and assistance to anyone in need. Kathy was named Facilities Manager several years ago there is not a space on this property that she does not manage. Whether it is Food Safety compliance, air compressor, cleanliness of the bathrooms, or light fixtures she keeps everything top-notch and running smoothly. We could not run this operation without her organized detailed and knowledgeable management. Most importantly Kathy is very loyal to our team and business and we are so proud and fortunate to have her on our team for over 20 years.
20 years (2004)
Courtney Nelson has been a server on our team since August of 2004. When Courtney was hired, she made it very clear that her daughter was her number one priority. We negotiated a schedule that allowed her to be home at night while making enough money to support her family. Courtney worked hard, studied, and became one of the most knowledgeable servers on our team. She was chosen as a team trainer and continues to support us while integrating new members into our systems and menu. Courtney is transparent with the management team regarding feedback, ideas, and new ways of giving the guest the best dining experience. Her loyalty to S&P and our brand sets a high mark for our team. She is an amazing leader on our service team through her consistent and dedicated work performance.
20 years (2004)
Oswaldo Gualan joined our kitchen team in July of 2004. Oswaldo has been a staple on our sauté team for years. He is an extremely hard worker who takes great pride in the food he prepares for our guests. Wally is a fun co-worker, he knows how to get the job done while enjoying his day with his team. He has high standards and works hard to be a good work partner. Reliable, consistent, trustworthy, are all attributes of this exceptional man. Wally is a family man, a good friend and partner on the soccer field. He is level-headed, a great trainer and a leader in our kitchen who we can rely on to give honest feedback. Wally is also creative and very much a part of our menu development.
We are so grateful and proud to celebrate our next generation of 13 team members who have been with us for 10-20+ years. Stay tuned until the Fall when we will be celebrating these fantastic and loyal individuals.
31 years (1993)
In July of 1993, Jessica, a high school senior, began her hospitality journey on our service team. She was seeking a work environment that allowed her to balance her personal life, strong faith, and family, while building a career. She started in the bussing department and quickly realized she wanted to be a part of the hostess team. Her pure and graceful interactions with our guests was something unique. We knew Jessica was special and she knew she had a home with us. Jessica has the unique ability to connect with our guests and our team. She is genuine, a great listener and truly cares about others. For 31 years she has been the warm persona and welcoming smile that greets our guests as they arrive and sends them on their way with a sincere thank you and goodbye.
31 years (1993)
In September of 1993, Rebecca joined us as a server. She served for many years before earning a position as a floor manager. Being a devoted wife and mother of three boys is a job in itself. Rebecca was happy to find a career that allowed her to put her family first and be the best mother she could be. Around the same time Jeremy became General Manager, Rebecca was promoted to Human Resource and Purchasing Manager. Rebecca’s hard work showed commitment to the company’s success. Her attention to detail, level of accountability and consistency is second to none. Today she is more than a manager. She is a mentor, a friend and an intelligent, hardworking woman who we have the privilege of working beside.
31 years (1993)
In August of 1993, Jeremy, a high school student, came to us looking for a part time job. He was focused, dedicated and driven. These attributes opened the door for Jeremy to try every job in the restaurant. He worked as a busser, food runner, expeditor, line cook, supervisor and then a manager. In 2009, Jeremy was chosen to be the General Manager. His natural approach to business has gained him the respect of our team and his business peers. He is our go-to guy, with an incredible capacity for knowledge; whether it be shellfish, steaks, wine, facility equipment or local zoning laws. Jeremy is easy to work with and follow, a natural leader who has great respect for the art of hospitality. A devoted husband and father of five, he spends his free time volunteering in the local schools his children attend. Jeremy is the future of S&P. He is the backbone, putting his heart and soul into leading his team daily and rising to any challenge.