About Us
Owners of Chelsea Farms Oyster Bar, Shina Wysocki and Kyle Lentz, are 2nd generation shellfish farmers. They carry on their parents mission of sustainable shellfish farming, while creating and establishing a rapport in the community with the opening of Chelsea Farms Oyster Bar. Owning a restaurant has always been a dream for Shina, starting with her education in Culinary Arts. Since opening the restaurant, she has curated each piece of the bar to be a piece of history and opportunity, from the decor to her staff. Chelsea Farms Oyster Bar represents the heart and soul of the company. The foundation that Chelsea Farms sits on was built by John and Linda (their parents), as passionate individuals with ultimate dedication towards shellfish farming; Shina and Kyle carry on that legacy.
As a third-generation Olympian, I have deep roots here. My grandfather was the City Manager for many years and instilled a sense of pride and ownership within our community along with the desire to see it grow. During my time living here, I have enjoyed working, playing and raising my daughter, Liliana. After graduating from Evergreen I worked for the State and then for a local nonprofit. However, I’ve always felt most at home working in restaurants. I got my first restaurant job while I was in college at Budd Bay Café where I first met Shina. Years later, when I heard that she and her brother, Kyle, were opening an Oyster Bar I was excited about the opportunity to be able to come work with them. They, along with other local business owners here, truly believe in the potential of Olympia and that's something I'm proud to support. I’ve been with Chelsea Farms Oyster Bar since the day we opened our doors. I’ve watched it grow and transform into a true downtown gem. I am excited to be part of a team that continues to evolve, offers innovative cuisine, and gives superior customer service to our guests. There are more developments for our little restaurant on the horizon and I can’t wait to share them with you all.
General Manager
AMILIA FORSBERG
Born and raised in Brazil, I was studying civil engineering before I moved to NYC in 2000, where busing tables was my introduction to restaurant work. I felt like I'd found my place, becoming a server, bartender, and eventually a manager. Working at The Odeon in New York's Tribeca neighborhood, I met my wife, an Olympia native. Then went on to manage for one of NYC’s most prestigious restaurant group, Keith McNally Restaurants (owners of celebrated places like Balthazar, Mineta Tavern, Pastis and Morandi), but decided to pull up stakes and move to Seattle in 2011. In Seattle, I was the general manager at Maria Hines' Tilth, as well as for Ethan Stowell's Rione XIII, Anchovies and Olives, Bar Cotto, and finally Tavolata. After 7 years in Seattle, we moved to Olympia. I love the sense of community, as well as the proximity to Hood Canal, one of my favorite places on Earth. I live on the west side with my wife, Jessie, and son, Bruno.
Manager
LUCAS AGUIAR
Born and raised in a small rural town in the Shenandoah Valley, I found my way to the Pacific Northwest 16 years ago. My culinary journey began at a young age, sparked by countless hours spent in the kitchen with my mother and grandfather, a former Army mess hall sergeant. Their influence shaped my passion for food and instilled in me the belief that cooking is a profound love language.
With a worker’s permit in hand, I began cooking professionally, driven by a desire to transform simple ingredients into meaningful experiences. This passion extends beyond the kitchen; when visiting family back east, I share the joy of cooking with my young niece, teaching her essential life skills in a fun and engaging way, passing down traditions that have always been central to my life.
Outside of my culinary pursuits, I cherish my time in the Pacific Northwest, where I find balance in solitude and connection. Whether diving into a favorite book or show or exploring the great outdoors with my close-knit circle of friends who have become family, I find inspiration in the beauty and community of Washington.
Chef
JESS VANDEVANDER
Originally from Cleveland Ohio, chef Mike has been in the kitchen professionally for almost 3 decades. Moving to Olympia in 2005 the amazing seafood and produce of the PNW has been a constant inspiration in creating new and exciting dishes to share with the community.
His love of working with local farms, foragers and fishermen/women to find the freshest and most flavorful ingredients to bring to the plates of Chelsea Farms oyster bar keeps the menu varied and ever changing for seasonal specials. Mike has two sons, whom he is always happy to spend time with. When Mike is not cooking or foraging he is with his family.