Meet the Mother Shuckers.
In March 2020, we had our investor tasting that sealed the deal for Margaux’s Oyster Bar. Unfortunately for us, the very next day Bravery Chef Hall decided to close early right before the Coronavirus Pandemic. While most restaurants were closing, Margaux's was opening. With uncertainty in our future, and the dangers that faced front line essential workers every day, Margaux's had to pivot and adapt with each shut down, protest, and outbreak. There were many times we thought we were not going to make it, but we kept going even after losing key staff, getting COVID-19, and other tragedies that occurred during 2020.
From operating as ghost kitchens for delivery and/or take-out only, to sharing the kitchen with three other vendors, to opening with limited hours to the public, and being forced to continuously change our menu due to scarcity of resources, supplies and staff; the small team at Margaux’s would not quit.
Finally, in February 2021, Margaux’s took over the whole kitchen. In spite of the challenges, we have made it to our one-year mark in May 2021. Chef Choey Dang grew up in Hawai'i and this is her first restaurant concept.
Established in the south and surrounded by the Gulf, Margaux’s vision is to differentiate itself from the gulf market and broaden the focus to coastal oysters, inclusive of all oysters from around the world. The oysters will be sourced from different coasts for our guests to enjoy. Our “Oyster Omakase” Program, soon to be launched, aims at immersing our guests in the World of Oysters which includes an education in oysters and a demonstration of the variety of ways oysters could be enjoyed with its complex profile.
Fun Fact: Margaux’s Oyster Bar is named after the Chef/Owner's first-born, Margaux.
Our Chef
Choey Dang
OWNER/CHEF
Choey Dang, owner/chef, grew up in Hawaii where her parents worked as fisherpeople until they saved enough to launch their own fleet of longline fishing boats.
She first got interested in cooking thanks to her mother, a renowned cook in their small tight-knit community. “My mom was able to make magic,” she recalls, “everything she touched or made was full of well-balanced flavors.” Growing up, she was always surrounded by large family gatherings and ceremonies centered around hosting people and preparing food for these events. She and her siblings grew up as sous chefs.
After high school, she studied business at New York University and then later at the University of Hawaii where she also studied French. “My passion in discovering great food, learning techniques and sharing my creations,” says Chef Choey, “has driven me on this self-taught journey to become a chef. Of anywhere I have travelled to or lived, oysters were always something I had on my list to experience. I had an obsession. It was only natural to start with this.”
After over 15 years of working in the corporate world, Chef Choey’s biggest fan [her husband] encouraged her to pursue her passion and start her first restaurant.
Margaux’s Oyster Bar is named after her first born daughter, Margaux, who is now a big sister to Emmaline. Chef Choey is a full-time professional in public accounting, mother of two and now a chef/restaurateur.