Calusa Oysters, Aquaculture & Michelin Recognition: Reed Smith & Chef Jon Walker on Florida’s Seafood Future

What does it take to raise Florida’s best oyster and earn a Michelin Guide recommendation—all while surviving hurricanes, red tide, and TikTok critics? On this episode of The Walk-In Talk Podcast, host Carl Fiadini is joined by Reed Smith, founder of Calusa Oyster Co., and Chef Jon Walker, co-owner of Tides Market in Safety Harbor.

Reed dives deep into the science, sustainability, and politics of oyster farming in the crystal-clear waters of Terra Ceia Aquatic Preserve—sharing how Calusa oysters became a chef favorite and why he’s pushing for statewide change through aquaculture policy reform. Chef Jon brings it all to the plate, discussing seasonal dishes, Gulf seafood pride, and what a Michelin nod means to a small, chef-driven market with big heart.

From sandbar dinners to shark sightings, oyster tumblers to culinary teamwork—this episode is a salty, smart, and soulful celebration of Florida’s food future.

Mentioned in this episode:

Aussie Select - Fully cooked, premium Australian lamb

Fully cooked, premium Australian lamb—ready to serve and packed with clean flavor.

RAK Porcelain USA -Tableware

We use RAK for all in-studio tableware—clean, durable, and designed for chefs.

Aussie Select - Fully cooked, premium Australian lamb

Fully cooked, premium Australian lamb—ready to serve and packed with clean flavor.

Metro Foodservice Solutions

Kitchen and back-of-house systems for better flow and function.

Citrus America

Citrus America – Commercial-grade juicing systems built for speed and yield.