Wholesale Oysters for Restaurants

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Wholesale Oysters for Restaurants: Direct from Willapa Bay

At Willapa Wild, we supply regenerative oysters directly to restaurants, chefs, and hospitality groups across the Pacific Northwest and nationwide.


Our farm sits on more than 300 acres of pristine tidelands in Washington State. Unlike conventional operations that focus solely on volume and baseline sustainability, our beds are managed regeneratively. We actively restore eelgrass habitat, stabilize sediment, and improve long-term ecosystem resilience—all while producing exceptional Pacific and Olympia oysters.


For chefs who want more than just "sustainable," we provide a direct-to-chef wholesale supply built on consistency, transparency, and integrity.

Direct to Chef Oyster Delivery

Direct-to-Chef Oyster Supply & Distribution

We bypass the traditional seafood distributor model. By shipping directly from our waters to your kitchen, we offer freshness and traceability that conventional supply chains cannot match.

We provide bulk oyster supply for:

  • Fine dining restaurants
  • Hotel and resort kitchens
  • Seafood-focused concepts
  • Catering operations and restaurant groups

Whether you are sourcing deep-cupped Pacifics, rare native Olympia oysters, or curated seasonal selections, our wholesale program is built around reliability and precise harvest timing.

Oyster Flavor Profile

The Willapa Wild Flavor Profile

Great chefs source by taste. Because our oysters are grown regeneratively in the nutrient-rich, cold waters of Willapa Bay, they develop a distinct, world-class merroir.

  • Pacific Oysters: Known for a crisp, clean brine, plump meat, and a sweet, cucumber-melon finish.
  • Olympia Oysters: The only native oyster to the West Coast, offering a bold, coppery, and complex flavor profile in a quarter-sized shell.
Regenerative Oyster Farming

Why Regenerative Aquaculture Matters to Your Menu

Most oyster farms meet standard sustainability metrics. Regenerative oyster farming goes further. Operating from our historic footprint in Oysterville, our farming practices actively heal the bay.

We deliberately manage our beds to:

  • Encourage critical eelgrass reestablishment.
  • Improve water clarity and natural habitat stability.
  • Restore native Olympia oyster populations.

For chefs, this means you can confidently present oysters that are not just responsibly harvested, but actively restorative. That provenance and purpose matter to today’s dining public.

Wholesale Volume and Logistics

Wholesale Volume & Logistics

Our direct-to-chef model allows for flexible ordering and zero-waste rotation. We work with our partners to establish:

  • Standing weekly par-level supply.
  • Live Pacific oysters in bulk.
  • Curated seasonal harvest alignments.
  • Inventory rotation support to eliminate spoilage.

Geographic Coverage:
We provide seamless wholesale oyster delivery across the Pacific Northwest, including Seattle, Portland, and the Oregon Coast. For chefs outside our primary regional radius, we operate select national direct-to-chef programs via overnight cold-chain shipping.

Partner With America’s Regenerative Leader

When chefs search for wholesale oyster distributors, they are usually met with volume-driven middlemen. Willapa Wild operates differently. We are a regenerative oyster farm first, and a wholesale supplier second.

Our goal is to build long-term relationships with kitchens that value flavor, environmental leadership, and consistency.

  • Contact our Direct-to-Chef team.
  • Request current sizing and availability.
  • Discuss standing order options and logistics.

Request Wholesale Info

AB

About the Author

Antony Barran is the co-founder of Willapa Wild and a long-time resident of Ocean Park, Washington. With deep roots in the Pacific Northwest hospitality and business coalition sectors, his focus is on building sustainable, direct-to-chef relationships that elevate the dining experience while protecting Willapa Bay.