Tal Petty and his wife Na Petty operate Hollywood Oyster Company, a 300-acre aquaculture farm on the Patuxent River in Hollywood, producing millions of oysters annually for wholesale markets across the country.
The farm, located in St. Mary’s County on the western shore of the Chesapeake Bay, grows oysters in bottom cages on a sandy river bottom. Petty began as a hobbyist, cultivating small quantities on family property before transitioning full-time in 2013 after securing permits under Maryland’s updated aquaculture regulations. Previously employed in commercial real estate, finance, and IT marketing, Petty founded the company in 2010, drawn by the unique flavors emerging from local waters.
Hollywood Oyster Company offers three primary varieties: Sweet Jesus, Hollywood, and Va Va Voom. Oysters start as seed in an on-farm hatchery, then move to bags in cages for protection from predators like blue crabs, before transfer to tray cages on the bottom. Regular tumbling strengthens shells and deepens cups, resulting in three-inch market-size oysters with hardy structures.
The Patuxent River’s conditions contribute to a distinctive merroir—the aquatic equivalent of terroir in wine. Positioned in the upper Chesapeake Bay, farther from oceanic influence, these oysters exhibit lower salinity, yielding sweeter profiles with mineral notes from fossil-lined creeks and clay substrates. “This is oyster country,” says Tal Petty. “These are historic oyster waters and the river is optimal for oyster growth—deep and wide with great flow, and since it has no industry on it, it is very clean. And the oysters are delicious”.
The farm shares a cove with a state park, supporting high water quality. Sustainability drives operations, with an on-site solar array generating excess electricity beyond needs. Oysters themselves enhance the ecosystem: each adult filters up to 50 gallons of water daily, removing nutrients and particulates. Cages on the formerly barren bottom create artificial reefs, attracting vegetation, crabs, eels, fish, and other marine life. Tal Petty notes, “It always amazes me when we pull oysters cages from the water. In just a few months, they’re teeming with vegetation, crabs, eels, and fish”.
As one of Maryland’s larger oyster farms, the company employs 16 local residents and partners with regional businesses for distribution and supplies. Products reach restaurants and wholesalers nationwide, often by name at raw bars. The farm supplements its production by sourcing additional Chesapeake Bay oysters to offer varied flavor profiles.
The location places Hollywood Oyster Company near the U.S. National Oyster Shucking Championships, held annually at the St. Mary’s County Fairgrounds in Leonardtown during the U.S. Oyster Festival. This event underscores the area’s deep oyster heritage, with the Patuxent long known for commercial harvesting before aquaculture’s rise addressed declines from disease and overharvesting.
Na Petty, a skilled shucker who met Tal on a Thai oyster farm, contributes to operations and promotion. The couple emphasizes community ties in Hollywood, a small community named for its holly trees.
Petty’s preferred preparation involves poaching: shuck six oysters with their liquor into a pan, add two eggs, and cook to desired doneness.
Maryland supports oyster aquaculture through leasing submerged lands and hatchery programs, aiding restoration efforts in the Chesapeake Bay. Farms like Hollywood help rebuild reefs while providing economic benefits in Southern Maryland coastal areas.
For availability, restaurants can request brands by name; direct inquiries go through the company site https://www.hollywoodoyster.com/.