Chef de cuisine James Waters and executive chef Joe Campoli are creating the perfect seafood synergy at Oyster House, one of the most beloved seafood restaurants in Philadelphia, writes Kae Lani Palmisano for Philadelphia Magazine.

For four decades, patrons have been able to feast on dishes deeply rooted in the region’s culinary history, such as snapper soup and fried oysters with chicken salad.

Both chefs have spent the majority of their careers at Oyster House. Waters moved away in 2015 to the West Coast, but after returning to Philadelphia in 2022, he was brought back on as the chef de cuisine.

“It’s just such a great family environment here,” said Waters. “On the West Coast, I worked in other places, but I would often feel nostalgic for the camaraderie that the owner, Sam Mink, cultivates here.”

The chefs always have something new to offer on the menu, but make sure that they balance it with the traditional classics.

“There are so many go-to dishes – like the lobster roll, the crab cake, fisherman’s stew, fried oysters, and chicken salad – that are the comfort foods people come here for,” said Campoli.

Heading into the new year, the chefs hope to do more collaboration dinners with other local restaurants.

Read more about Oyster House’s place in Philly’s seafood scene at Philadelphia Magazine.

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