This is probably the BIGGEST bowl of green seafood cioppino i've ever made
a b o u t
your Chef
Chef Rickie Perez,
Chicago-born chef and Logan Square native, has been shucking oysters since 2010 and founded Logan Oyster Socials in 2013.
Known for bringing the ocean’s best to Chicago with bold flavors and vibrant energy.
Chef Rickie was recently named Chicago’s Next Best Chef (2025) by The Reader Chicago.
When the pandemic hit in 2020, L.O.S. pivoted by launching its signature oyster shucking starter kit, earning the award for Chicago’s Best Meal Kit from The Reader Magazine.
Drawing from his Puerto Rican Taíno–Afro-Caribbean heritage, Logan Oyster Socials now offers a full seafood menu: shrimp and mango ceviche, lobster rolls, colossal shrimp, chargrilled oysters, crab claws, seafood boils, and raw bar classics with a twist.
From backyard parties to weddings to the James Beard Awards, L.O.S. brings unmatched flavor, craftsmanship, and energy to every event. Private chef dinners, cooking classes, and oyster shucking tutorials are also available,
with options for non-seafood and vegan guests.
Logan Oyster Socials isn’t just a raw bar—
it’s an experience.
“(Oysters) are one of the supreme delights that nature has bestowed on man. "Oysters lead to discussion, to contemplation, and to sensual delight. "There is nothing quite like them.”
"James Beard"
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