Matt Bernier didn’t grow up an oyster farmer — but the Louisiana coast had other plans.

As a kid, he spent summers with his grandfather in Bayou Lacombe, learning how to read the tides, cast a net, and listen to the water. Years later, while studying business in college, he realized the life he truly wanted wasn’t in an office — it was on the water.

With a borrowed skiff and a lot of grit, Matt launched Saint James Oysters on a small lease near Grand Isle. He started with just a few cages, working sunrise to sunset, learning the old ways while bringing in new techniques.

Today, Saint James Oysters are known across the Gulf for their clean brine, deep cups, and unmatched freshness — a product of passion, patience, and the saltwater roots Matt never forgot.