OUR CULINARY JOURNEY
Wolf Island Oyster Co. is a one-of-a-kind culinary establishment with a menu inspired by the idea of simple and honest cooking. Starting in 2000, we developed a unique dining experience for all of our guests using fresh and sustainable ingredients—taking you on a culinary journey like no other.
From classic recipes to new-age kitchen adventures, each dish reflects our passion for high-quality food presented in a simple yet pleasing manner. Dive right in, and take a bite; join us today.
DID YOU KNOW?
GEORGIA LED THE NATION IN OYSTER HARVEST AT THE TURN OF THE 20TH CENTURY WITH NEARLY 8 MILLION POUNDS ANNUALLY. THAT INDUSTRY COMPLETELY COLLAPSED IN THE 1940S DUE TO OVER HARVESTING AND DECREASED DEMAND.
In 2019, Georgia passed House Bill 501, giving new life to Georgia based aquaculture by setting regulation in place for an environmentally friendly, sustainable industry.
Georgia shellfish are grown without using chemicals, herbicides, pesticides, fertilizers, antibiotics or feeds.
These new standards and our purveyors yield an outstanding and delicious oyster, right in our backyard.
OYSTERS GROWN IN GEORGIA HAVE A SALTY, MEATY TASTE WITH UNDERTONES OF LEMONGRASS.
MEET CHEF
CONOR RANKIN
Connor is a Georgia boy through & through! Born in Moultrie and raised in Tifton, he spent most of his time in the woods or on the lakes & rivers near where he grew up. Though, his family did frequent the Golden Isles during the summer months, mixing it up between Jekyll, St. Simons and Sea Island.
He’s been in the kitchen & cooking most of his life. Both of his parents are avid cooks and enjoy it as well. The family always had an above average garden thanks to his father’s green thumb and ingenuity. Connor says, “Mom is the iconic Southern cook, and Dad is the self-proclaimed master of the flame! They are the reason I have a deep appreciation for and love of food, and the reason why I was never a skinny kid!”
After dropping out of Georgia Tech, and taking a break to find his direction, Connor attended culinary school at Johnson & Wales University in Charleston, South Carolina, graduating in 2003 at the top of his class.
St. Simons has always had a special place in his heart, and in 2007 Connor made it his home.
We hope that you enjoy the passion for the restaurant industry and culinary style he brings here to Wolf Island Oyster Company. You’ll see strong Southern Coastal and Low Country flavors mixed with a few South of the Border influences too!