Sedalia’s Oyster & Seafood

Words by Emily Schuermann / Photos by Hannah Colclazier Hudson

Interviewing and shadowing chefs is always one of my favorite gigs. My time with Chef Zack Walters was no exception. I met with Zack and Silvana Walters, co-owners of Sedalia’s Seafood & Oysters, one warm afternoon while Zack and his Sous Chef Amara Loetz served me three dishes like nothing I’ve eaten before. Each plate was filled with beautiful, fresh seafood and a thoughtful list of house-made sauces. All are presently available on Sedalia’s seasonal seafood-driven menu.

Sedalia’s intends to push the boundaries of OKC’s approach to food, and Zack tells me that customers are happy with the outcome. “People are curious, people are excited, and people are hungry for something different. That makes working with good food fun and personally rewarding,” he says. The Walters’ passion for excellent food pays tribute to Zack’s culinary experience in California and Silvana’s heritage of Bolivia. Locally sourced ingredients, partnered with high-quality fresh seafood, sourced and shipped directly from the water to OKC, are the heart and soul of every single dish on the menu.

To my delight, they’ve kindly shared several of their in-house recipes!