About Us

Family owned and operated in Plymouth, Massachusetts – America’s Hometown – Plymouth Rock Oyster Growers (PROG) is a true boutique operation. We have our hands on the oysters from shortly after they’ve hatched until they’re shipped to your restaurant or distribution site.
To ensure that oysters are available to our customers 52 weeks a year, we’re out on our farm just about every day, barring unsafe seas.
PROG is fully integrated with a nursery site, grow-out sites on Ichabod Flat, White Flat and Saquish Head, and a wholesale dealer distribution facility. We are fully licensed to ship anywhere, whether you’re a restaurant next door, a distribution facility somewhere in the United States or a supermarket across the ocean.
We think we’re growing a better small company by doing everything ourselves. Whether designing and building our own equipment, designing our boats, or building our processing and shipping facility, we have one mission in mind – to produce the best quality oyster with the least impact to the environment as possible.
Maybe someday we’ll be a household name, but for now, we’re proud to be what the big guys used to be – a truly homegrown company producing the best-tasting oyster possible.

Our Methodology

At PROG, we pride ourselves with a grow-out methodology that maximizes the health of the oysters we ship to you.

We start our seed when the water is warmer and food is abundant, so the oysters are not shocked when being transferred from the hatchery. This replicates more closely what occurs in the oysters’ natural environment.

We strive to grow a healthy and safe oyster. Our oysters are cultivated off the bottom, out of the sediment, in competitive colonies where the oysters thrive.

In order to allow the oysters to develop a denser, deeper shell, we hold our seed an extra year. Then, when they’re at the perfect market size, we harvest them by hand under FDA guidelines for handling safe, quality food.

Our Team

BILL DOYLE
BILL DOYLEFounder
Having worked in the fish industry in New Bedford and Boston for over 30 years, Bill conceived of and founded PROG in 2010, when he acquired his first seed. A graduate of The Wharton School at the University of Pennsylvania, Bill is putting his knowledge of marketing and management to good use building the company. What he likes best about his new role? “The commute!”
CONNOR DOYLE
CONNOR DOYLEManager
A 2015 graduate of Villanova University with a major in finance and minors in business law and marketing, Connor began working for the family company while in high school, spending weekends and summers out on the farm. Full-time since his college graduation, Connor manages the day-to-day operations of growing, harvesting and shipping.
BETH DOYLE
BETH DOYLEPartner
Detail oriented, Beth takes care of most of the paperwork that supports company operations. A graduate of the University of Pennsylvania, she uses her English minor more than her biology major in parsing sentences for websites and crafting understandable correspondence.
ZACH PAKALNIS
ZACH PAKALNISGuru
Zach joined Plymouth Rock Oyster Growers in the summer of 2021 after through-hiking the Appalachian Trail. Originally from the neighboring town of Kingston, Zach has always been a fisherman and loves working on the water. His typical day involves working closely with the PROG team, to grow, harvest and ship oysters. Zach graduated UMass Amherst in 2019 with a degree in chemical engineering.
KATHLEEN MCLEAN
KATHLEEN MCLEANGuru
Driven by her passion for the ocean, Kathleen graduated from Stockton University in 2017 majoring in marine science with a minor in biology. Eager to join the Plymouth Rock Oyster Growers team this summer, she assists with the growing and harvesting of oysters from seed to shipment and looks forward to helping to manage the nursery next season.