Top photo: Chef Dana Honn
Update: Watch the March 16 Video
Join us March 16th for an online discussion with Chef Dana Honn, chef-owner of Carmo in the Warehouse District of New Orleans, Louisiana. We will be talking with Chef Honn about seafood, the culinary world and his involvement in marine resource advocacy. We’re looking forward to a great discussion. Laissez les bons temps rouler!
Register for this free online event today.
This conversation will be the second in the Network’s new Waterside Chat series. Waterside Chat connects people who depend on healthy oceans and fisheries with the issues that directly affect them and their communities. The Network’s Deputy Director Tom Sadler talks one-on-one with different guests each episode about current ocean policy topics, engaging in genuine and thoughtful conversations about what policy decisions mean for people’s livelihoods, communities, recreation, and coastal ways of life. Register for the March 16th edition today, or watch our first Waterside Chat with Linda Behnken on the Network’s website.
More About Chef Hahn
Dana Honn is chef/owner of two restaurants in New Orleans, Carmo and Café Cour, both of which are focused on high-quality local ingredients, sustainability, and affordability. For over 15 years, he has been an advocate for ocean and coastal conservation and restoration, and for the use of sustainably-sourced seafood. His interviews and articles profiling enlightened chefs, fishers and farmers have been featured by regional and national publications.
As a passionate supporter of local farmers and fishers, he is also the founder of Tropical Foodways Institute, launched in 2013 with a primary function of acting as a conduit for research, education and resources relating to the cuisine and culture of the tropics, its history and preservation. Most recently, he has been busy in the creation and launch of a new project entitled, “Origins: Amazon,” in conjunction with Carmo and the recently-formed BioCultural Institute.
He is a member of the Audubon GULF Chef’s Council, Slow Food Chef’s Alliance, American Culinary Federation and Chef’s Collaborative. He has been a featured chef, speaker, educator, delegate and panelist at multiple local and national events, including Farm to Table International, Slow Fish, Sea Web International and for the past six years has been a chef presenter at the New Orleans Jazz & Heritage Festival. As an educator, he has also conducted classes and cooking demonstrations for fellow chefs via NOCHI, the James Beard Foundation, Southern Food & Beverage Museum, and was the adjunct professor for the launch of the Restaurant and Catering Management program at Dillard University.