HOLLYWOOD, Md. — What began as a pastime on the Chesapeake Bay has grown into one of Southern Maryland’s most productive oyster operations.
Tal Petty, who once worked in commercial real estate, finance and global IT marketing, started growing oysters as a hobby on his family’s waterfront property in Hollywood, Maryland. Sharing small harvests with friends quickly turned into a passion, and in 2013, Petty made the decision to leave his corporate career and pursue oyster farming full time.
Today, Petty and his wife, Na Petty — a master shucker — operate Hollywood Oyster Company, a 300-acre wholesale farm producing millions of oysters each year. The operation sits on the western shore of the Chesapeake Bay along the Patuxent River, about 60 miles south of Washington, D.C.
The Patuxent, the deepest river on the East Coast, provides ideal conditions for oyster growth. The farm shares a protected cove with a state park, contributing to consistently high water quality. The area is also rich in oyster history, located just minutes from where the National Oyster Shucking Championships are held.
“This is oyster country,” Tal Petty said. “These are historic oyster waters, and the river is optimal for oyster growth — deep and wide with great flow. Since there’s no industry on it, it’s very clean. And the oysters are delicious.”
Sustainability is central to the company’s operation. Hollywood Oyster Company runs on power generated by an on-site solar farm that produces more electricity than the business uses. The oysters themselves play a role in environmental restoration, filtering water and creating habitat as they grow.
Thousands of oyster cages placed on the sandy river bottom help transform previously barren areas into thriving ecosystems. According to Petty, the cages quickly attract vegetation and marine life.
“It always amazes me when we pull oyster cages from the water,” he said. “In just a few months, they’re teeming with vegetation, crabs, eels and fish.”
Beyond their environmental impact, the Petties’ business is closely tied to the local community. Hollywood Oyster Company employs 16 people and works with numerous other small businesses throughout the region.
The farm produces three varieties of oysters — Sweet Jesus, Hollywood and VaVa Voom — all grown in cages and regularly tumbled to create strong shells and deep cups. Their location in the upper Chesapeake Bay gives the oysters a distinctive flavor, often described as sweet rather than briny.
“Hollywood is relatively far from the ocean,” Petty said. “That means our oysters are sweeter than they are salty. The creeks here are fossil-lined with a clay substrate, which gives a mineral taste that chefs and customers love.”
Petty says one of his favorite ways to enjoy the harvest is simple: shucking oysters and their liquor into a pan and poaching eggs directly in the mixture — a breakfast that reflects both the farm’s bounty and its deep connection to the Chesapeake Bay.
Got a tip or photo? Text us at 888-871-NEWS (6397) or email news@thebaynet.com.
Join The BayNet Membership for exclusive perks and zero ads.
Don’t miss a story—sign up for our newsletter!
Definitely some of my favorite oysters to eat.