2026 Oyster South Awards
At Oyster South’s 2026 Symposium, we were proud to once again recognize individuals whose leadership, innovation, and dedication continue to shape the future of Southern oyster aquaculture with our Oyster South Awards. These awards celebrate the people who strengthen our industry from the water to the table and within the communities that sustain it.
Each of the 2026 award recipients reflects Oyster South’s core vision of successful farmers, healthy waters, and good food. Through research, advocacy, culinary leadership, and environmental stewardship, their work supports oyster growers, advances coastal resilience, and deepens appreciation for Southern farm-raised oysters across the region.
Jules Melancon Award - Leslie Sturmer
Leslie Sturmer of the University of Florida was presented with the 2026 Jules Melancon Award in recognition of her groundbreaking work in shellfish aquaculture and her lasting impact on oyster farming across Florida and the broader Southern U.S.
Named for Jules Melancon, a fourth-generation oysterman who helped pioneer off-bottom oyster farming in Louisiana, this award honors an individual, group, or organization that has made significant contributions to commercial oyster aquaculture in the South and helped growers thrive by improving oyster production.
Through research, extension work, and direct engagement with farmers, Leslie has helped growers increase productivity, strengthen resilience, and make informed, science-based decisions. As shared during the ceremony by Bill Walton, Leslie has often been the steady voice encouraging healthy skepticism and asking what truly works and what will move the industry forward. That thoughtful approach has made her a trusted leader and, for many, a role model.
Her work has helped communities like Cedar Key, Florida embrace aquaculture as a core part of their economy and identity, demonstrating the real and lasting impact of thoughtful leadership in oyster farming.
Humble by nature but monumental in impact, Leslie embodies the spirit of the Jules Melancon Award.
Environmentalist Award - Dr. Sandra Brooke
Dr. Sandra Brooke of Florida State University was presented with the 2026 Oyster South Environmentalist Award for her innovative leadership in oyster restoration and her devoted support of Florida’s oyster community.
This award recognizes an individual, group, or organization who has taken extraordinary steps to advocate for and protect the coastal environments that sustain the Southern oyster aquaculture industry.
Since 2018, Dr. Brooke has led the Apalachicola Bay System Initiative, working to understand the causes behind the region’s historic oyster decline and to identify science-based solutions for recovery. Balancing the needs of researchers, farmers, and the broader community has not been an easy task, but her leadership has helped move restoration and aquaculture forward together.
Under her guidance, a hatchery was established in St. Teresa to support restoration efforts in Apalachicola Bay. What began as a restoration-focused facility now also presents opportunities to strengthen Florida’s aquaculture industry, serving as a powerful example of conservation and commerce working hand in hand.
Following recent hurricanes, Dr. Brooke also helped secure funding to purchase oysters from farmers who were unable to sell their product, providing critical relief during a time of hardship.
Through her work in conservation, aquaculture, and education, Dr. Brooke has advanced meaningful change along Florida’s coast and exemplifies the spirit of the Oyster South Environmentalist Award.
Jim Gossen Award - Chef Rob McDaneil
Rob McDaniel, chef and owner of Helen and Bayonet in Birmingham, Alabama, was awarded the 2026 Jim Gossen Award in recognition of his unwavering support of Southern farm-raised oysters and the people behind them.
Named in honor of Jim Gossen, a tireless champion of traditional Southern foods and coastal communities, this award recognizes an individual, group or organization who has gone the “extra mile” to increase appreciation of Southern farm-raised oysters, the people who work in the industry, and the culture that surrounds them. As shared by JT McKissack during the ceremony, “There’s no one more passionate about the world of food, and specifically oysters, than Jim. He is a champion for everyone in this room.”
Rob embodies that same spirit.
Before Oyster South was established, Rob was already helping build momentum for Southern oyster aquaculture. In 2015, he co-founded the Alabama Oyster Social alongside David Bancroft, raising significant funds for the Auburn University Shellfish Laboratory and drawing attention to the future of Gulf oysters. Since then, he has continued his advocacy and continued supporting farmers, investing in the industry, and using his platform to push it forward.
An early adopter and vocal advocate of off-bottom Southern oysters, Rob has made them a focal point of his restaurants. At Bayonet, a seafood-driven concept centered around an oyster bar, Southern farm-raised oysters take center stage and are celebrated for their quality and for the communities and waters they represent.
That commitment to excellence was further recognized when Bayonet received a Bib Gourmand in the 2025 Michelin Guide, featured in the guide’s first-ever edition for the American South. The Bib Gourmand distinction highlights restaurants that offer exceptional food and genuine hospitality, reflecting the same care and thoughtfulness Rob brings to his relationships with farmers, fisheries, and the broader oyster community.
Through his leadership, advocacy, and enthusiasm, Rob continues to strengthen the bridge between farmers and chefs, honoring the culture and craftsmanship that define Southern oysters.