Patrick de Bree brings innovative food theatre experiences to SA

There is no question as to why the Oyster King has been received as one of the most exciting and new culinary experiences at events and parties in South Africa. Co-founder Patrick de Bree exuberates a certain charm that has been the creative life force behind the Oyster King concepts in South Africa.

Originally from Holland, de Bree comes from a hard working family and started working in his parents’ bakery from a very young age. In high school he studied to become a baker and shortly thereafter developed a passion for the hotel industry and decided to enrol into the Haagland Hotelschool in Holland. Patrick’s hardworking demeanour and hunger to constantly improve himself gave him the opportunity to work at some of the top hospitality establishments across Europe, from Belgium to London, as well as serving in the Royal Palace of Queen Beatrix.

From early on in his exciting career, one thing de Bree values and believes in most is networking and Holland was becoming too small for someone who is always striving for the next challenge. Upon turning thirty, after serving in palaces, theatres and hotels, Patrick arrived in South Africa on a seven month sabbatical. “It immediately felt like home and I started doing some research on what I could do to make my stay here permanent.” Comments Patrick. In 2004 his first event in South Africa was selling VIP corporate hospitality packages to the Fidelio Opera on Robben Island, which celebrated ten years of democratic freedom in South Africa.

The Oyster King is a concept that started in the Netherlands, by Guido Bindels, who helped fishermen sell their oysters on the beach in Venezuela and has taken the interactive concept back home to the Netherlands.

“The idea is to wow people,” explains de Bree. To add a little extra fun to an otherwise predictable evening. De Bree has an absolute passion for theatre, and describes the Oyster King as a mobile food theatre company.  To be part of this extraordinary food production, one does not simply go for an interview, but rather an audition. “I am directing my own show with handpicked people.”

De Bree prides himself in positioning the Oyster King as the only culinary entertainment theatre in the country and the question that he continuously ask himself is, what can we do better? The success of his Oyster Kings, Bubbly Queens and the rest of the royal culinary family, is engagement. He strives for a more personal experience focussing on three levels of product training. Interactions, personal etiquette and combining European expertise and standards with South African traditions.

A spirit of Innovation has seen the expansion of the Oyster King family into several unique concepts. The royal family now consists of the Oyster King, Biltong Queen, Sushi Queen, Caviar Queen, Bubbly Queen, Macaron Queen and Cake Pop Queens or the Fortune Cookie Girl. “The trick is to entertain and educate guests,” he says of the service that’s available countrywide. Although the Oyster King is a unique brand, one cannot help but compare it to Madame Zingara, described as a dinner theatre cirque spectacular. “My brand is perhaps a bit more formal,” explains de Bree.

de Bree’s culinary kings and queens have already made their debut across Southern Africa, in countries such as Mozambique, Namibia and internationally in the United Kingdom. There is little doubt that de Bree’s goal to be the premier food theatre concept in Southern Africa will be exceeded.

To book your King or Queen contact the Oyster King by telephone 0860 OYSTER (697837) or by email alternatively visit them online at

For all media enquiries, please contact Nicky Arthur PR by telephone on +27 (0)21 424 0384 or by email on

Author: PR Officer

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