Anton Christen, originally from Switzerland, resides in Boston, Massachusetts. He has worked at the Union Oyster House, the oldest restaurant in the United States, for seventeen years. Initially employed as a sous chef, Christen transitioned to the role of oyster shucker, a position he has held for fifteen years. Fluent in French, German, and English, Christen's multilingual skills are advantageous in the restaurant's diverse and international setting. Prior to his tenure at the Union Oyster House, Christen's culinary career included roles as a chef in New York City and Los Angeles, where he worked in prestigious hotels. 

Scope and Content Note
The oral history interview with Anton Christen was conducted by Walter Blogoslawski and covers Christen's professional journey and experiences in the culinary industry. Christen recounts his early career as a sous chef and his subsequent shift to oyster shucking at the Union Oyster House. He discusses the historical significance of the restaurant and its bar, emphasizing its nearly 190-year history. Christen elaborates on the types of oysters he shucks, primarily sourced from Massachusetts and Connecticut, and describes his preferred techniques. The interview also touches on Christen's background, including his linguistic abilities and their relevance in his work. He reflects on his move to the United States in 1979 and his various roles in New York City and Los Angeles before settling in Boston. Throughout the interview, Christen provides insights into the cultural and operational aspects of working at a historic restaurant.