Panel 3 Speakers

Dave Williams

Dave Williams is a commercial fishery scientist and founder of Houston-based SeaD Consulting, with over 40 years of global experience in seafood processing, bioeconomics, and sustainable supply chain development. His work has advanced automation in shrimp production, expanded international seafood trade, and guided the technical development of major aquaculture operations. Most recently, through SeaD Consulting, he led the RIGHTTest™ Shrimp Authenticity Study with Florida State University—an eight-state genetic testing initiative exposing widespread mislabeling of imported shrimp as domestic and estimating up to $1 billion in annual losses to Gulf Coast fisheries. A longtime advocate for traceability and fair trade, Dave continues to bridge science, policy, and industry to protect America’s wild-caught seafood.

Lance Nacio

Lance Nacio is the owner, captain, and visionary behind Anna Marie Seafood, a family-run Gulf shrimping enterprise rooted in southern Louisiana tradition. Growing up in Lafourche and Terrebonne Parishes, Lance learned the rhythms of the bayou life—fishing, hunting, trapping—before taking to the seas full time in 1997. Since then, he has invested in innovation—equipping his 55-foot F/V Anna Marie with onboard plate-freezing technology, wider mesh nets, and turtle-excluder devices—to ensure quality, sustainability, and efficiency. He also oversees a micro-processing facility for vacuum-packing fish products and expanding his catch portfolio beyond shrimp to finfish and local bycatch. Lance continues to champion local seafood, directly connecting his harvest to chefs, consumers, and markets across Louisiana.

Mike Nelson

Chef Mike Nelson is the Executive Chef and Partner at GW Fins in New Orleans, where his commitment to sustainability and whole-fish utilization has made him one of the Gulf South’s leading voices for responsible seafood. Known for his innovative “fin-to-tail” approach, Mike works closely with local fishers to ensure every part of the catch is celebrated, from collars to cheeks to roe and beyond. His work has helped redefine how chefs and diners think about waste, quality, and seasonality in the seafood world. A passionate educator and advocate, Chef Nelson continues to champion addressing the “greying of the fleet” through train transparency, traceability, and respect for the people and ecosystems that make Gulf seafood possible.

Thomas Hymel

Thomas Hymel is a marine extension agent with both the LSU AgCenter and Louisiana Sea Grant, where he serves as Executive Director of the Seafood Processing Demonstration Lab. He co-founded the facility in Jeanerette to provide hands-on training, value-added processing, packaging, freezing, and direct marketing tools aimed at helping commercial fishers and small processors maximize their catch and expand into new markets. Hymel also leads the educational program Louisiana Fisheries Forward, which supports fishers in improving profitability, navigating disasters, and building resilience for the state’s commercial fishing 

Moderator: Dana Honn

Dana Honn is a Chef and restaurant owner in New Orleans. For nearly two decades, he has been a vocal advocate for ocean conservation, coastal preservation and restoration, and the use of local ingredients – a passion that extends to his support of local farmers and fishers. Most recently, he has been engaged in co-founding and co-producing the Louisiana Shrimp Festival & Shrimp Aid in an effort to help Gulf shrimpers in their many challenges to stay afloat.