Chef Charlotte Langley | John Bil Oyster Shucking Competition

Chef Charlotte Langley is a force in the culinary world, returning this year to lead the 5th  annual John Bil Oyster Shucking Competition at RC Show 2025. This popular event celebrates both the skill of oyster shucking and the legacy of her friend and mentor, John Bil, legendary and beloved restaurateur and seafood icon. For Langley, the competition goes beyond showcasing talent; it’s a tribute to Canada’s coastal heritage and a platform to highlight the importance of sustainable seafood—a mission she has championed throughout her career as an Ocean Ambassador for the Marine Stewardship Council.

 This year’s oysters and the shucking competition itself are proudly presented by Raspberry Point Oysters, which raises a variety of cocktail, small, and large oysters in the cool, pristine waters off Prince Edward Island. Cultivated in one of North America’s northernmost oyster stocks, each oyster takes 4–6 years to reach market size, drawing flavour from the salty influx of the Gulf of St. Lawrence and PEI’s cool coastal conditions.

 Chef Charlotte’s latest venture is also a presenting sponsor of the competition she is the founder Langley Foods, her new agency and incubator, aims to empower CPG brands committed to sustainable and regenerative practices, offering a launchpad for startups poised to reshape the Canadian food and beverage market with responsible sourcing at their core. For Chef Charlotte, pushing boundaries is all in a day’s work.

 Her entrepreneurial journey began with Scout Canning, the company she co-founded in 2014 that challenged North America’s perception of tinned fish by combining gourmet quality with sustainable sourcing. Now, as Founder and President of Langley Foods and Nice Cans, she’s eager to support a new generation of innovators who share her passion for sustainable, ethical practices. In this interview, Langley reflects on her journey, her vision for Langley Foods, and her dedication to bivalves and the culinary traditions that inspire her every day.

RC Show: Your career to date has been extraordinary and very unique, particularly your bold entrepreneurial drive and willingness to redefine standard industry career paths. How has your outlook been rewarded, and what have you found most difficult about your journey to date?

Chef Charlotte Langley: It’s been an amazing journey full of unexpected opportunities, challenges, and growth. The biggest reward has been seeing the positive impact of these projects on both people and the environment. I’m proud of working in ways that blend creativity with responsibility, pushing forward ideas that aren’t just profitable but also beneficial for our communities and ecosystems. The biggest challenge? Balancing the realities of business with my commitment to doing things the right way. I want every step we take to align with our values of sustainability, transparency, and equity, but that isn’t always easy in a fast-paced industry.

RCS: You have a long history with Restaurants Canada and RC Show – can you share that story and the ways the association has helped propel your hospitality and foodservice career?

CL: Restaurants Canada has been such an essential part of my journey. It’s a community that connects and supports people in the foodservice industry, and RC Show has always been a place where I can bring new ideas to life. Through Restaurants Canada, I’ve been able to collaborate, learn, and grow alongside industry leaders, which has been invaluable for pushing my projects forward with a sense of purpose and innovation.

RCS: Can you share what inspired the John Bil Oyster Competition at RC Show and how it honours John Bil’s legacy in the oyster world?

CL: John Bil was a true visionary in the seafood world, and I wanted to create something that honored his legacy and passion for oysters. The competition is a celebration of skill, community, and respect for the craft, just like John embodied in his work. It’s more than a competition; it’s a chance for shuckers to showcase their love for the art of oysters and to inspire others.

RCS: What unique skills or qualities do you look for in participants competing in the oyster competition?

CL: I look for a balance of technique, respect for the oyster, and a sense of presence. It’s not just about speed—it’s about honoring the oyster and showing care in every step. Those who shine in the competition are the ones who approach the craft with both skill and an appreciation for what they’re working with.

RCS: Oyster shucking can be quite the art form. How has this competition evolved to celebrate both technique and speed?

CL: Over time, the competition has evolved to recognize both artistry and efficiency. We score on precision, cleanliness and presentation, not just speed. This shift has allowed competitors to showcase their technical abilities and respect for the oysters, creating an event that celebrates the full depth of the craft.

RCS: What role do you see oyster culture playing in Canada’s culinary landscape, and how does this competition highlight that?

CL: Oyster culture is so rich in Canada, connecting us to our coastal roots and giving us a direct line to the ocean’s bounty. The competition celebrates Canada’s heritage and commitment to quality seafood. It’s about more than just oysters; it’s about community, sustainability and connecting people to the source of their food.

RCS: Can you tell us about Langley Foods and the vision behind your new venture?

CL: Langley Foods is all about empowering new food and beverage brands that align with our values of sustainability, innovation and integrity. Our goal is to be Canada’s food innovation hub, offering early stage brands the support and resources they need to succeed while ensuring every product is rooted in ethical, responsible practices. We’re not just investors; we’re partners who care about building a food ecosystem that values people, planet and purpose.

RCS: How does Langley Foods align with your culinary philosophy and your approach to sustainability and responsible sourcing?

CL: Langley Foods is a natural extension of my values responsibility, honesty, and sustainability. We focus on brands that care about where their ingredients come from, who grows or harvests them, and how their business impacts the community and environment. My goal is to create a ripple effect, supporting brands that make sustainable choices, foster equity, and are as committed to community impact as they are to quality.

RCS: What are some of the challenges you’ve faced in launching Langley Foods, and what excites you most about its future?

CL: Launching Langley Foods has been both exciting and challenging. The biggest hurdle has been finding ways to make meaningful, sustainable choices while building a financially viable business. What excites me the most is the opportunity to make a real difference in the industry by connecting amazing brands with conscious consumers who care about what they’re buying. We’re creating a community and changing the way people think about food, one brand at a time.

RCS: How do you see your work in Canada’s seafood community, your time at Scout, and your venture with Langley Foods complementing each other?

CL: Each piece of my journey is connected by a common thread: a deep commitment to ethical food practices. Working in seafood taught me respect for the environment, Scout allowed me to innovate in ways that celebrated sustainable seafood, and Langley Foods is about broadening that impact across the entire food system. Together, these experiences allow me to push forward a vision for food that’s sustainable, community-focused, and full of integrity.

RCS: Of your many achievements, which are you most proud of so far?

CL: Creating the John Bil Oyster Competition is something I’m incredibly proud of. It’s a tribute to a mentor and a way to share the craft and passion for oysters with a larger audience. Seeing it grow into a respected event is a huge personal achievement and a way to give back to a community that’s meant so much to me.

RCS: What do you want your legacy in foodservice to be?

CL: I want my legacy to be one of integrity, community, and positive change. I hope to be remembered as someone who respected every part of the food system and worked to create something meaningful, from sourcing to community impact. Whether it’s through Langley Foods, Nice Cans, or other ventures, I want to leave a blueprint for sustainable, responsible growth in food and beverage that others can build on.

Register now for RC Show 2025 and don’t miss the John Bil Oyster Shucking Competition Finals LIVE on the Bar & Beverage Stage, Tuesday, April 8 at 3:00 p.m.!

Are you the fastest shucker on the block? Registration is open NOW – get the full details and apply here.