Terrell Brown
Terrell Brown is 33 years old, owner and operator of Brown’s Oyster Supply LLC based in Charleston, South Carolina for six years. With over a decade of commercial seafood harvesting experience, specializing in bottom culture oyster farming, he has committed himself to replenishing and sustainably harvesting wild oysters by culling oysters in place, relaying oysters and substrate to favorable growth areas, and reseeding areas already picked with small oysters to keep the banks healthy. Among his core values, honesty, transparency, and attentiveness guide his personal and professional interactions.
Born and raised in James Island, Terrell was deeply influenced by his father and team sports. Both taught and reinforced the philosophy that there is always work to do and you don’t do the work for recognition or praise. You do the work because it’s your job and you take pride in the work you do. In elementary school is where he got his first taste of oyster picking. On Groundhog Day, he chose to job shadow his dad to see what a day in the life of an oysterman was like. He quickly stated, “I’ll NEVER do this as a job,” after getting stuck on low tide, getting bit by gnats, and rained on at the same time.
After graduating from James Island Charter High School in 2010, Terrell embarked on a career in Food and Beverage, which has taken him through different and many kitchens in Charleston, becoming friends with people of all ages and all walks of life. He has worked as a dishwasher, food runner, line cook, and kitchen manager. With his background in team sports, he flourished as a dishwasher knowing the job had to be done and taking pride in the job being done right and with good speed, while not looking for recognition.
Looking for a change of pace, Terrell asked his dad if he could go work with him. His dad bought him a pair of boots that day and told him to be ready in the morning. That next day he ended up getting stuck in the mud and his father had to dig him out. Humiliated, he told himself that he was going to quit the next day. He said, “I’ll quit tomorrow,” for about a week before he started to enjoy the challenge of something new, along with the fellowship and family environment at Backman’s Seafood.
With Backman’s Seafood closing, Terrell and his father picked for a few markets in Charleston. Paying attention to the necessity and importance of the picker and the managing of the beds to the marketplace, he floated the idea to his father that they should become a market. With the help of their family friends, especially Pete Perrine, he built them a walk-in cooler by the health department’s standards and started them on their way.