OUR MISSION

To provide the local Charleston area with the highest quality seafood, all while shaping the future of the industry so it can be around for the enjoyment of generations to come.

OUR MISSION

To provide the local Charleston area with the highest quality seafood, all while shaping the future of the industry so it can be around for the enjoyment of generations to come.

WE DO THIS 3 WAYS

WE DO THIS 3 WAYS

           

           

           

           

           

           

            

           

           

           

           

           

           

            

           

           

           

           

           

           

            

WHAT IS CUDACO?

CudaCo.’s founders, Chris and Shaun, met through a love of the ocean. Chris was selling some of the best soft shell crabs in Charleston for over 10 years, when Shaun was buying some for his restaurant downtown they started talking about surfing and sharing their love for all things ocean. Out of this, a concept was born for a unique seafood market that would introduce new flavors, educate the local community on our aquaculture, and most importantly, become a force for progressive change in the industry- traditionally known for waste and pollution.

CudaCo. was born, named after the barracuda, which is widely considered to be a trash fish. Our goal, in line with our mission, is to help make lesser sought after species become the norm. This takes pressure off the fish that are much more popular so it can recover. This style of fishing, coupled with mindful sourcing, make fish a regenerative resource.

Shaun also grew up with a pet barracuda that would live under his dad’s sailboat. They called their Cuda Charlie, and he would go everywhere the boat would go, even hundreds of miles down island. That is until Shaun’s brother, Jeremy, caught him on a trip down to St. Lucia. Fortunately, his likeness can now be found inside the shop thanks to local artist Chris Kemp.

WHAT IS CUDACO?

CudaCo.’s founders, Chris and Shaun, met through a love for the ocean. Chris was selling some of the best soft shell crabs in Charleston for over 10 years, when Shaun was buying some for his restaurant downtown they started talking about surfing and sharing their love for all things sea. Out of this, a concept was born for a unique seafood market that would introduce new flavors, educate the local community on our aquaculture, and most importantly, become a force for progressive change in the industry- traditionally known for waste and pollution.

CudaCo. was born–named after the Barracuda, which is widely considered to be a trash fish. Our goal, in line with our mission, is to help make lesser sought after species become the norm. This takes pressure off the fish that are much more popular so it can recover–this style of fishing, coupled with mindful sourcing make fish a regenerative resource.

Shaun also grew up with a pet barracuda that would live under his dad’s sailboat. They called their Cuda Charlie and he would go everywhere the boat would go, even hundreds of miles down island. That is until Shaun’s brother Jeremy caught him on a trip down to St. Lucia. Fortunately, his likeness can now be found inside the shop thanks to local artist Chris Kemp.

MEET THE CREW

MEET THE CREW

CHEF SHAUN BRIAN

Chef Shaun Brian Sells started life in a two-person tent surrounded by plantation ruins in the flats of Coral Bay, St. John, U. S. Virgin Islands. It was in that environment where his love for cooking began– by roaming and foraging through the valley, fishing off his dad’s sailboat and cooking for up to eight siblings at a time. Those challenges became the source of his inspiration, and led to his innovative culinary awakening.

After graduating from the College of Culinary Arts at Johnson & Wales, Shaun was named one of Zagat’s Top 30 Under 30, nominated for a Rising Star by StarChefs, and invited to cook in the James Beard House. He went on to host the annual Friends of James Beard Benefits and has been acknowledged for outstanding contributions to JBF programs and scholarships. In addition, Brian is co-founder of the West Indian Chefs Alliance, an alumni of the JBF Boot Camp for policy and change, and was named Senior Chef on the U. S. Virgin Islands Culinary Team.

Brian has honed his skills at many famed 5-star restaurants throughout his career- including the Ritz-Carlton, St. Thomas, OCEAN|362 in St. John, and the Historical Harbor View Hotel in Martha’s Vineyard, Massachusetts. Along the way he has worked under famed Chefs Andrew Chadwick, Michel Bras, John Ash, Levon Wallace, Michael “TheRev” Sullivan, and master butcher and salumi maker Francois Vecchio. Most recently he was tasked with building out the opening of Parcel 32.

Shaun Brian’s style harmoniously brings together the back-to-nature philosophy with the science of modern gastronomy. He has spent his career focusing on sustainability in sourcing and operating his restaurants. Chef Brian incorporates local seasonal produce, meats and seafood in his menus and prepares his food to highlight unique, local flavors rooted in Caribbean American cuisine.

When Shaun isn’t working, you will find him sourcing local salt water for salt production, foraging wild herbs, spearfishing or gardening on rooftops.

CHRIS JOHN

A native of James Island, Chris John is Charleston’s ultimate oyster aficionado. Passionate about surfing, travel, and all things oceanic, Chris found his way to California at age 18 where he attended the University of California at Santa Cruz, majoring in Marine Biology. Upon graduating, he spent time in Indonesia and Hawaii, surfing, exploring, and learning all about international aquaculture, before returning to his native Charleston.

Initially, Chris owned and operated Stone Village, a successful granite and stone import company. Afterwards, he decided to start working in the field closest to his heart, marine life, and more importantly, oysters. It was there in the marsh and wetlands where things started to click. Single oysters and soft shell crabs were his main focus in the early years, and were the products that helped open doors.

continued to hone his business skills with several different local entrepreneurial ventures, before ultimately deciding to pursue his true passion– oysters.

{Chris’s love of oysters began in 2008. At a time when the economy was struggling and business was slowing, he found himself spending more and more time at the beach. Fishing became a frequent hobby, and the more time he spent on the water, the more he began to reconnect to his love of marine biology. His spare time was soon devoted to researching marine life, and the massive impact oysters have on the ocean’s ecosystem. Determined to bring to light their importance and honor the impact they serve,

After meeting so many other great commercial fishermen,
Chris created Oyster Point Seafood. Since its launch in 2009, Oyster Point has become a premier distributor to Charleston’s eclectic restaurant scene– delivering the best in local, sustainably sourced, high-quality seafood.

Eager to become more involved in the Charleston seafood community, Chris began seeking out additional opportunities to pursue his passion. In 2020, Chris was introduced to Chef Shaun Brian and an idea was born. CudaCo. is the next installment in Chris’s life, an opportunity to share new and innovative ways to source seafood, while also educating consumers on the importance and fragility of our local aquatic ecosystem. He looks forward to building a team of fellow oyster enthusiasts to truly make an impact on our oceans.

In his free time, you can find Chris fishing or surfing on Folly.

CHEF SHAUN BRIAN

Chef Shaun Brian Sells started life in a two-person tent surrounded by Plantation Ruins in the flats of Coral Bay, St. John U. S. Virgin Islands. It was in that environment where his love for cooking began- by roaming and foraging through the valley, fishing off his dad’s sail boat and cooking for up to eight siblings at a time. Those challenges became the source of his inspiration, and led to his innovative culinary awakening.

After graduating from the College of Culinary Arts at Johnson & Wales, Shaun was named one of Zagat’s top 30 under 30, nominated for a Rising Star by StarChefs, and invited to cook in the James Beard House. He went on to host the annual Friends of James Beard Benefits and has been acknowledged for outstanding contributions to JBF programs and scholarships. In addition, Brian is co-founder of the West Indian Chefs Alliance, an alumni of the JBF Boot Camp for policy and change, and was named Senior Chef on the U. S. Virgin Islands Culinary Team.

Brian has honed his skills at many famed 5-star restaurants throughout his career- including the Ritz-Carlton, St. Thomas, OCEAN|362 in St. John, and the Historical Harbor View Hotel in Martha’s Vineyard, Massachusetts. Along the way he has worked under famed Chefs Andrew Chadwick, Michel Bras, John Ash, Levon Wallace, Michael “TheRev” Sullivan, and master butcher and salumi maker Francois Vecchio. Most recently he was tasked with building out the opening of Parcel 32.

Shaun Brian style harmoniously brings together the back to nature philosophy with the science of modern gastronomy. He has spent his career focusing on sustainability in sourcing and operating his restaurants. Chef incorporates local seasonal produce, meats and seafood in his menus and prepares his food to highlight unique, local flavors that are rooted in Caribbean American cuisine.

When Shaun isn’t working you will find him sourcing local salt water for salt production, foraging wild herbs, spearfishing or gardening on rooftops.

CHRIS JOHN

A native of James Island, Chris John is Charleston’s ultimate Oyster aficionado. Passionate about surfing, travel, and all things oceanic- Chris found his way to California at age 18 where he attended the University of California at Santa Cruz, majoring in Marine Biology. Upon graduating, he spent time in Indonesia and Hawaii, surfing, exploring, and learning all about international aquaculture, before returning to his native Charleston.

Initially Chris owned and operated Stone Village, a successful granite and stone import company. Afterwards, he (decided to start working in the field closest to his heart, marine life and more importantly, oysters.  It was there in the marsh and wetlands where things started to click.)  (Single oysters and soft shell crabs were his main focus in the early years, and were the products that helped open doors.)

 continued to hone his business skills with several different local entrepreneurial ventures, before ultimately deciding to pursue his true passion- oysters.

{Chris’s love of oysters began in 2008. At a time where the economy was struggling and business was slowing, he found himself spending more and more time at the beach. Fishing became a frequent hobby, and the more time he spent on the water, the more he began to reconnect to his love of marine biology. } His spare time was soon devoted to researching marine life,}

 and the massive impact oysters have on the ocean’s ecosystem. Determined to bring to light their importance and honor the impact they serve,

After meeting so many other great commercial fisherman,
Chris created Oyster Point Seafood. Since its launch in DATE, Oyster Point has become a premier distributor to Charleston’s eclectic restaurant scene- delivering the best in local, sustainably sourced, high quality seafood.

Eager to become more involved in the Charleston seafood community, Chris began seeking out additional opportunities to pursue his passion. In 2020, Chris was introduced to Chef Shaun Brian- and an idea was born. CudaCo. is the next installment in Chris’s life, an opportunity to share new and innovative ways to source seafood, while also educating consumers on the importance and fragility of our local aquatic ecosystem. He looks forward to building a team of fellow oyster enthusiasts to truly make an impact on our oceans.

In his free time, you can find Chris fishing, or surfing on Folly.