Our Story
Our founder's love of serving his own red onion mignonette dressing (sauce) with oysters to clients, family and friends inspired the creation of Shuck & Dress’s range of dressings, for one reason, to make eating oysters even more delicious!
Our dressings are batch crafted in Australia using nothing artificial. Each has its own distinct, tangy flavour, created to bring out the best of an oysters creamy, sweet and briny flavour.
With 2 billion oysters eaten now around the world each year, we think it’s time they had their own range of speciality dressings.
Sean's culinary career commenced in the United Kingdom with an apprenticeship in fine-dining restaurants whilst completing his City and Guilds of London qualifications at Reading College.
This was followed by several years working with boutique contract caterer Hall Ellison Catering Services under the mentorship of its owner Gary Hall whilst completing a HCIMA qualification at Thames Valley University.
During this period he held a number of roles including personal chef to Sir Robert Crichton-Brown, the Chairman of Rothmans of Pall Mall at their global headquarters in Mayfair, London.
His experience in Australia has included tenure cooking for the high profile ex-Governor of The Reserve Bank of Australia, Bernie Fraser, his VIP guests, its board, at which time included a number of high profile individuals including Janet Holmes a Court.
In Australia he has had the privilege to work/collaborate with a number of the country's high profile chef’s including Maggie Beer, Neil Perry, Stefano Manfredi, Sean Connolly and high profile companies including Qantas, David Jones, Ernst & Young, Taronga Zoo and Westpac in a senior culinary capacity.
He has additionally held several senior food and beverage brand development roles, and written and published five books for chefs and hospitality industry professionals.
