At Olympia Oyster Bar we are proud of our team of oyster chefs, oyster ambassadors, wine connoisseurs and cocktail wizards.

Native to Tijuana, Baja California Sur, Co-Creator and Chef/Owner Maylin Chavez brings her heritage and passion for the sea to each dish she prepares. Her personal and professional experiences cooking in Baja, abroad, and being surrounded by the rich diversity of ingredients has created a direct imprint on her cuisine. "My approach to oyster and seafood cookery is to surprise the senses, and bring a mélange of globally inspired flavors to each bite you enjoy."

"When Ryan Magarian asks you if you would like him to curate your Bar Culture and Cocktails, you say Heck Yeah." -Maylin

Considered a purist by his industry peers, Ryans talent and passion revolves around mixing classic and vintage cocktails, often, re-imagined with whimsical and intelligent twists. An artisan dedicated to the extreme details of his craft, Ryan is the co-founder of both Aviation American Gin with craft spirit pioneer House Spirits Distillery along with Oven and Shaker Bar and Pizzeria in Portland's Pearl District with six-time James Beard nominated chef Cathy Whims and restauranteur Kurt Huffman.

Founder Melissa Mayer was inspired by her travels and her passion for oysters and oyster farmers to open an oyster bar where oysters were king and libations their queen. The idea was to bring the oyster farm to the oyster bar. In 2010, she and co- creator and Chef /Owner, Maylin Chavez moved from Southern California to PDX to find the perfect home for Olympia Oyster Bar and landed on N. Mississippi.

Front of the House Manager and Wine Curator Simon Lowry grew up in Paris, France in a bilingual Franco-American household. He is a self declared oyster, wine, cider and techno geek. He spent all of his holidays on his grand parents farm in Brittany 50 km from the famous Belon River, one of THE oyster producing regions of France. Simon believes in the power of food as a cultural foundation for the transmission of identity: hence his obsession with both oysters and cider, the two staples of the food culture of celtic France. While moving to Portland, OR in 2010, Simon pursued his artistic ambitions in an electronic music experimental project. But far away from home he held on to his celtic cultural background by eating oysters, drinking and, soon enough, making his own hard cider.