A couple of years ago, Ryan Buckley, originally from Toronto, began touring the Valley, setting up pop-ups and selling one of the world’s prized delicacies: oysters.
Fellow oyster fan and professional shucker Paul Bradley, hailing from Newfoundland, joined forces with Buckley and the two started exploiting a market that virtually no one ventured into.
A few months following the two teaming up, the idea of opening a full-fledged oyster bar started maturing. In a little less than a year, the men opened Gigi’s Oyster in September - making it the region’s only oyster bar.
Cumulating over two decades of experience, working in various seafood restaurants across the country, Buckley and Bradley are resolute in sharing their passion for this shellfish with all restaurant-goers.
Exploiting an untapped resource
After working in the nation’s best oyster bars, honing on their craft, and learning more about this shellfish, the two men separately converged to the Valley.
Here, they found an unexploited gold mine.
This gold mine is an industry that annually processes exported worldwide and generated profits of nearly $13 million in 2013.
Known as the country’s oyster capital, the Comox Valley became the men’s new playground.
“It was really weird that there wasn’t more (oyster bars) here considering that they are so bountiful,” said Bradley. “Every time we did (these pop-ups selling oysters) it seemed like people were really craving them so there was definitely interest.”
“(Oyster producers) were saying that they shipped most of their products overseas and… that was kind of surprising,” added Buckley. “For us to get our hands on the product before it leaves is ideal. Getting the oysters when they’re only a couple of days out of the water is unreal.”
With experience gained from working on oyster farms, Buckley explained that the pristine waters of Baynes Sound, coupled with the perfect salinity and temperature, create the optimal environment for growing oysters.
“We have such a beautiful abundance of this amazing product that’s growing on our doorstep and it was kind of crazy to me that there wasn’t more of a focus on that here.”
Locally sourced, locally served
Not only astounded by the quality of the seafood, the two men found the Comox Valley to be home to some “mind-blowing” local produce worth highlighting.
It was after connecting with numerous local farmers and exploring their offerings that the restaurant owners began assembling their menu.
Buckley emphasized the importance of transparency in presenting food on the plate. After meeting with local producers, the guiding principle was simple: if the two men felt confident enough to place a product on a plate and explain its origin to patrons, then it earned a spot on the menu.
Not only limited to fresh produce, Bradley added that another important component of the restaurant is to offer an interesting variety of natural wine and micro-brewed beers sourced from around the province.
However, the two men are not shying away from using exotic foreign products to complement their cuisine.
“We definitely support a lot of the local farms and (seafood producers), but we’re not afraid to bring oysters in from the East Coast,” said Buckley. “If we find a product that we really (enjoy) like some Argentinian shrimp, we could feature that on our menu.”
While the restaurant maintains a streamlined menu with a primary focus on seafood and oysters, the two owners also provide additional options, catering to everyone’s personal preferences.
“Oysters is in the name, and I know that scares some people off, but we have an approachable menu,” said Buckley. “We serve everything from salads to sandwiches and desserts.”
Everyone is welcomed
While oysters might be perceived as an upscale delicacy enjoyed mainly by socialites, Buckley and Bradley aim to challenge this stereotype and make this unique produce accessible to all.
“For me, I can find that oysters and seafood (restaurants can sometimes be a place) where you don’t feel comfortable; it’s higher-end and might feel like you have to be buttoned-up. It can have a snooty attitude,” said Buckley. “For us, I don’t think we come from that. I’ve worked at white tablecloth kind of places, but it’s just not me.”
“(Our goal) is to be approachable and casual with a reasonably priced menu,” added Bradley. “(We want to) make it accessible to people (and that) is super important.”
After opening their doors for only a few months, Gigi’s Oyster already boasts a long list of five-star reviews.
Flattered by the love received by new and returning patrons, the two men invite guests to join them in celebrating good food and good company.
“If you’ve never tried oysters before, come on in and we’ll give you a good experience - locally made seafood cooked with love and sourced transparently,” said Buckley. “We don’t do reservations, so you just got to show up… just be prepared to come out for a fun night.”
To learn more about the restaurant, its schedule and menu, visit .
