Today we’d like to introduce you to Josh Wilkie.
Hi Josh, it’s an honor to have you on the platform. Thanks for taking the time to share your story with us – to start maybe you can share some of your backstory with our readers?
Everglades Oysters was founded by Josh Wilkie and Fabio Galarce at the intersection of heritage and vision. Fabio was originally exploring the idea of opening an oyster bar on Miami Beach. Josh comes from a family with deep oyster history, including active oyster leases and generational ties to the industry. As they looked for the closest viable harvest waters to Miami, they found them not east, but west, along Florida’s Everglades Coast in the Ten Thousand Islands.
They repurposed 74 acres of existing bottom clam leases into off bottom floating cage systems, building what is now the largest floating cage tropical oyster operation in the Gulf. Along the way, they began distributing oysters from other local farms to their growing chef network, organically creating a local distribution platform that supports regional producers.
Today, Everglades Oysters is both a farm and a Florida first seafood ecosystem, supplying premium oysters, building infrastructure, and connecting chefs to local waters while scaling a regenerative aquaculture model rooted in South Florida.
We all face challenges, but looking back would you describe it as a relatively smooth road?
Building Everglades Oysters came with significant challenges from the start. The farm is located deep along the Everglades Coast in the Ten Thousand Islands, requiring everything to be built from scratch in a remote, undeveloped environment. Installing navigational markers, anchors, longlines, and floating cages meant moving heavy equipment and materials into the middle of the Everglades and learning through constant trial and error. Weather, tides, heat, and access all added layers of complexity to daily operations.
At the market level, the company also faced the challenge of selling Southern oysters to Michelin level chefs in a region long dominated by East and West Coast oysters. Persistent misconceptions about Gulf oysters required direct education, transparency, and consistent quality to overcome bias. Building trust took time, repeated tastings, and strong relationships with chefs.
Despite these challenges, the combination of operational grit on the water and persistence in the market ultimately shaped a resilient, differentiated oyster company.
Alright, so let’s switch gears a bit and talk business. What should we know?
Everglades Oysters is a South Florida based oyster farming and distribution company focused on premium, regenerative aquaculture. We farm tropical oysters along the Everglades Coast in the Ten Thousand Islands using off bottom floating cage systems that improve water quality and build resilience in a challenging environment. In addition to farming, we specialize in connecting chefs directly to local oyster producers, creating a Florida first distribution network for Southern oysters.
What sets us apart is both where and how we farm. We operate the largest off bottom oyster farm in the Gulf, repurposing former clam leases into a modern, floating cage system. Every oyster filters water, sequesters carbon, and supports working waterfronts. We are also known for introducing Southern oysters to Michelin level kitchens, helping shift long held perceptions through quality, consistency, and transparency.
Brand wise, we are most proud of proving that premium seafood and environmental impact can scale together. From chefs who once overlooked Gulf oysters to partners who now actively seek them out, the change in perception has been meaningful. We are also proud of the cooperative model we are building, supporting other Florida farms through distribution, logistics, and market access.
We want readers to know that Everglades Oysters is more than a farm. We are building infrastructure for local seafood, including shell recycling and coastal restoration, while supplying some of the best kitchens in Florida. Our focus is long term: great oysters, healthy water, and a stronger regional food system.
What do you like and dislike about the city?
What we like best about Miami:
Miami is a true crossroads. It is where chefs, culture, hospitality, and international trade all collide, which makes it an incredible place to build a food brand. The city values bold ideas, rewards people who move fast, and has a dining scene that is genuinely curious and global. For us, Miami is also close to the water and the Everglades, so the connection between place, product, and ecosystem feels real and immediate.
What we like least about Miami:
Miami can move faster than its infrastructure. Logistics, waterfront access, and permitting often lag behind the city’s growth, which can make building working waterfront businesses challenging. There is also a disconnect between how much Miami depends on healthy water and how little attention is sometimes paid to protecting and investing in it. That gap is something we are actively trying to help close.
Contact Info:
- Website: https://evergladesoysters.com
- Instagram: @evergladesoysters
