Our Crew

Our Staff & Shuckers

John & Renée

Chef John Myers cooks with precision, creativity, and experience honed on both coasts and around the world.  After studying at the New England Culinary Institute, he apprenticed at La Provence with Chef Chris Kerageorgiou and went on to prepare New Orleans-style Creole and French Cuisine at the InterContinental Hotel. 

With his career in specialty seafood underway, Chef John worked as sous-chef at Le Montage at the Metro-Goldwyn-Meyer Filmland Center and gained experience with large catered events. Upon his return to San Francisco, he worked for several top Bay Area caterers and became a private chef for celebrities and exclusive clients. Seeing a need for high-end seafood bars in the flourishing Bay Area culinary scene, he launched Aquatic Culture in 1997 with his partner and events manager, Renée Randolph Myers.

Renée began her catering career after working in television advertising production, and became a popular manager for large events serving celebrity clients, political dignitaries and entertainers. As Aquatic Culture’s events manager, she brings a keen ability to see the whole picture, bring even the smallest details to life, and whip up ingenious solutions for any situation.

Our Staff

Come to enough Aquatic Culture events, and you'll surely begin to recognize our knowledgeable, personable staff. We work with loyal, talented folks who have a knack for hospitality and impeccable culinary skills. They join us for parties large and small, work in rain, shine, or infamous Bay Area fog, and each and every one can charm the shell right off an oyster. 

Our staff accompany us based on an event’s location and size. Many of the great people on our roster have been part of the Aquatic Culture family for years, and we are always honored to come together for great events, no matter the occasion.