"Cold, clean water produces exceptional oysters. The bay does the work. We tend it carefully and share it with those who want to understand where their food begins."
An oyster and kelp aquaculture operation in Kachemak Bay. The waterfront cabin compound hosts small groups who participate in farm work and eat directly from the bay.
Farm Engine
The agricultural operation that drives this property. Production is the priority—what we grow, how we sell it, and what feeds the hospitality side.
Primary Production
External Sales
- Oysters (Anchorage restaurants, Seattle distribution)
- Kelp (dried, fresh)
Vertical Brands
- Kachemak Oyster Co.
Hospitality Engine
How guests participate in this working operation. Lodging, food, and programs—all shaped by agricultural rhythms.
Lodging
Three waterfront cabins with wood stoves, simple and functional
8 guests
Food & Beverage
Communal meals in the main cabin, seafood-focused with guest participation in preparation
Programs
- Oyster sorting and grading
- Kelp harvest participation
- Tidal walks and marine ecology
Seasonal Rhythm
Open May through September, aligned with harvest season and safe bay conditions
Operator Roles
Owner-led, operator-run. These positions carry real authority.
Aquaculture Manager
revenue-shareManages seeding, growing, and harvest operations. Percentage of sales revenue.
Governance
- Owner group: 5 principals
- Farm and hospitality operated as separate entities
- Operator-led execution
Interested in Kachemak Oyster Farm?
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