As a young boy, my mother would take me to the local seafood market in South Georgia where we lived. Unbeknownst to my father (until he got home from work), we would pack all types of tasty surprises to the house- brown paper sacks full of live blue crabs, bushels of oysters, countless shrimp (especially fresh Rock shrimp) and enough crab legs to make the most devout seafood lover blush. With Mom’s generosity and Dad’s patience, we made great memories, even the one when Dad made it very clear that it was poor judgment to turn crabs loose in the swimming pool and I was to retrieve them posthaste.

Fast forward to 2020. After a few decades living, working and traveling the South and Southeast for work and pleasure, here came the COVID pandemic and associated life changes. I left a career of engineering and construction management in July and The Bayou Bandit was born in December. Tired of “the grind”, I utilized my love of all things food, Southern culture and skill set to embark on this brand-new endeavor.

I’ve not been in the seafood industry for years on-end, but I’ve known seafood and Southern hospitality since childhood. There’s no intent to build an empire or have a raccoon carved into the side of a local bluff in our honor. The honest to goodness motive is to enjoy what we do and bring you all the highest quality seafood and specialty meats available. This business is very personal and crafted to cultivate friendships and memories by design.

Lastly, you will not hear me or anyone in this organization taunt that we are the “ONLY” or “BEST” at anything. We are fair, we are honest and we are here to help you make memories like the ones that I cherish so much.