Dale Beasley is a retired, nationally known, successful fisherman of 45 years. He currently serves as president of both the Columbia River Crab Fisherman’s Association and the Coalition of Coastal Fisheries with member groups all along the West Coast.
Dale is a member of the National Water Protection Network and the Washington Sea Grant advisory committee.
Dale has been involved in the development of essential marine conservation improvements including participation in the formation of the original Magnuson FCMA, the Dungeness Crab Act, and the USACE reform to upgrade national water project resource guidelines and standards. More recently he helped NOAA design new marine scientific tools for monitoring of more environmentally sensitive, enhanced ocean dredge disposal methods that have been adopted for use by the EPA, which are currently saving the lives of fishermen, crabs and other marine life through utilization of an enhanced dumping method.
Dale was one of the major individuals responsible to secure a dedicated funding source with a 10% carve out of Harbor Maintenance Trust Fund account for small port channel dredging needs across the country that also added funding to major donor ports like the Port of Seattle.
He is currently working on the Washington Coastal Marine Spatial Planning and local Shoreline Master Program integration into state/NOAA CZM certifications to protect and preserve existing sustainable uses of coastal marine waters.
Dale has a BS in geology from Western Washington University
Bobby Briscoe was elected to the Port of Bellingham board of commissioners in 2015 and is currently serving as commission president in 2019. He is a fourth-generation commercial fisherman; born and raised in south Bellingham. Bobby is a life-long independent businessman who has served as president of the Puget Sound Crab Fisherman Association, operated commercial fishing vessels locally for more than 40 years and worked in ports from California to Alaska.
Bobby and his wife Carol live in Blaine, Washington, and are the parents of two grown sons and the grandparents of four boys.
Alan started his career in the cold storage warehouse and seafood processing business in 1975 working for three different facilities in Seattle before coming to Commercial Cold Storage in 2006, where he is currently the operations manager. His years in the business have been focused on seafood, working with customers of all sizes, from start up to long-time established companies
Ann Colonna received her BS degree in biochemistry in 1997 from the University of Arizona and followed that with a culinary degree from the Culinary School of the Rockies in Boulder, Colorado and Provence, France. She continued her education at the University of California, Davis where she earned an MS degree in sensory food science in 2001 focusing on methods to mask the carry-over effects in the mouth from the astringency in wine.
Ann is currently in her 18th year at the Food Innovation Center in Portland, Oregon, an off campus Oregon State University Experiment Station, where she serves at the Sensory Program director. She assists industry clients with sensory and consumer testing and collaborates in mission-oriented research designed to advance Northwest agriculture and food products. Recent work includes: perceptions of fresh vs frozen Black cod, Coho salmon and Albacore tuna, factors affecting consumers’ preferences for and purchasing decisions regarding pasteurized vs raw milk and grassfed specialty cheeses, evaluating consumer acceptability of new Northwest strawberry varietals, consumer detection and acceptability of reduced-sodium bread, gauging the sensory impacts of steam treatment to combat Salmonella on in-shell hazelnuts, understanding consumer preference for grass-fed beef, analyzing marketing messages for Oregon Pinot Noir wine and exploring the acceptability of dulse seaweed among others.
Born in New Orleans, Louisiana, Kevin Davis learned the love and power of food at an early age from his Cajun grandmother. In 1975 his family moved to Singapore where he was exposed to a variety of cuisines as they traveled from place to place. Kevin soon learned that he had a passion for cooking. He began restaurant work in 1984 at the World’s Fair and knew instantly that he had found his calling. A mostly self-taught cook, he spent a few years cooking in Miami before traveling to France to stage under Chef Jacques Chibois in 1988. In 1990 he met his wife and partner to be, Terresa, while working as the executive chef of a Creole restaurant on Melbourne Street in Adelaide, South Australia. The couple moved back to New Orleans where Kevin was the chef of Arnaud’s from 1991 to 1996. After successfully working in restaurants across America for 24 years, he and Terresa began to open their own restaurants; Starting with the wildly popular Steelhead Diner in 2007 followed by Blueacre Seafood in 2010, Orfeo in 2015 and Zane + Wylie’s Seattle Steakhouse in 2018.
Washington Sea Grant supports applied research and delivers technical services for people who live and work along the state’s coasts or rely on its marine resources. As the assistant director for outreach, Paul leads a team of 18 specialists providing science, expert advice and training on topics of interest to coastal communities and marine-related industries.
Paul is a biologist with a master’s degree. Before coming to Sea Grant in 2016, he spent 30 years in the conservation field, working on the protection and restoration of bottomland hardwood forests in Illinois, subtropical coral reefs in Florida and the Caribbean, and coastal and marine habitats in the Pacific Northwest. He and his wife, Robin, moved to Washington in 2000 and live in Suquamish.
David has been with Frozen Food Express Transportation Services (FFE) for 8 years, exclusively in operations. Although David is from Philadelphia, PA, he has worked for FFE in New Jersey, Arizona and California, and he just relocated to Portland, OR, last year.
David has a strong technical background and is a chemist by education and experience. He has more than 20 years’ experience in transportation
FFE is the nation’s largest asset-based LTL refrigerated carrier.
Amy Grondin has worked since 1993 in the Alaska and Washington salmon industries as a commercial fisherman, fish buyer and small scale at-sea processor. When not on the water, Amy works as a consultant in commercial fisheries outreach and specializes in sustainable seafood. A long time member of Slow Food and the Chefs Collaborative, she advocates for local and regional food systems and has great concern for the health of ocean resources. Amy serves as vice president of the Organic Seed Alliance. She lives in Port Townsend, WA.
Bob Gudmundson has gillnetted Southeast Alaska since 1982. He built Desire Fish Plant in 2002 and located it in Petersburg, Alaska. He direct markets boat side from the F/V Desire November-April in Squalicum Harbor, Bellingham, WA and wholesales to the Community Food Co-ops
Brandii Holmdahl has spent the last 27 years working in efforts that involve processing, fishing, political, regulatory, scientific and educational aspects of commercial seafood.
Brandii has worked in seafood processing companies in Alaska from Bristol Bay to Kodiak, Dutch Harbor, the Kenai Peninsula and South East with hands-on plant work at the processor, QA manager, foreman and plant manager levels as well as commercial fishing on a southeast gillnetter, PWS jig cod, skiff tendered/QA tech’ed during the Sitka herring fishery and longlined for halibut and black cod in the gulf of Alaska. She has ridden and observed on tenders in the bay, PWS and Sitka.
Brandii worked to develop government sponsored regional branding efforts working with set netters, drifters and processors to achieve a cohesive program and served on the quality sub-committee of the Salmon Legislative Task Force, campaigning for adding icing infrastructure in Bristol Bay, followed by working with Bristol Bay Economic Development District, various processors and fishermen to create a regional branding program. In 2016 she was elected to a seat on the Kenai Peninsula Borough Assembly, representing district 6 and more than 7,000 constituents.
After leaving Alaska, Brandii worked for global seafood import/exporter, Stavis Seafoods in Boston, Massachusetts where she traveled to various countries to audit seafood firms and troubleshoot manufacturing problems. She currently works for Bornstein Seafood as the director of quality and regulatory compliance.
Brandii is passionate about seafood training and innovation. She believes that changing old methodologies and shifting paradigms are essential components of responding to increasing regulatory requirements and creating information streams that allow harvest and production to meet the needs of today’s seafood consumer.
Executive Chef Ben Jones has almost two decades of extensive experience in the culinary industry, most recently at The Resort at Paws Up in Greenough, Montana. Jones brings skills in fine dining, banquets, off-site catering and large specialty events. He will be responsible for overseeing the food and beverage operation while working to elevate the culinary program. Chef Jones has worked at several restaurants and hotels in Chicago, including work alongside Graham Elliott at TRU and heading up the Garde Manger team while Rick Tramanto was writing his Amuse Bouche cookbook. He has also tackled a variety of culinary experiences outside of the restaurant, which included cooking classes, television cooking demonstrations, and joining the James Beard House as a guest chef in March 2016. When not hard at work in the kitchen, Chef Jones can be found by the water, hiking or cooking with his wife and children. He resides in Olympia with his family.
Joel has been salmon trolling since 1972. He purchased his current boat, F/V Karolee in 1987. He has fished salmon from California to Southeast Alaska.
Joel has served on the board of the Alaska Trollers Association, Coastal Trollers Association and Save our Wild Salmon, an environmental NGO. He has also served on the Olympic Coast National Marine Sanctuary, Pacific Fisheries Management Council Habitat Committee, and the MAFAC Columbia Basin Partnership Task Force. He currently lives in Quilcene, WA
Peter is the president of Philips Publishing Group, publishers of trade journals for the maritime and transportation industries. In the years since Philips Publishing was founded by Peter’s father in 1983, the company has grown to become the largest maritime and transportation publishing house on the West Coast. Titles include Pacific Maritime Magazine, aimed at West Coast commercial vessel and terminal operators, FOGHORN, the official publication of the Passenger Vessel Association, Clipper Vacations Magazine, published for Seattle’s Clipper Navigation, Catalina Express Magazine, published for Catalina Express, Pacific Fisheries Review and Fishermen’s News, the oldest commercial fishing publication on the Pacific Coast.
In addition to publishing trade journals, Philips Publishing also specializes in creative design services for the maritime and transportation industries, with clients across the country. Peter is the immediate past president of the Seattle Marine Business Coalition, which represents the interests of marine industrial land users. Peter is past president of the Port of Seattle Chapter of the Propeller Club, and past regional vice president, West Coast, of the International Propeller Club. Peter has a BA in history from Whitman College, and has been employed in the maritime publishing field since 1985.
Chef Ranniger is the corporate executive chef, and one of the “food dudes,” at Duke’s Chowder House. He started working in the food service industry by washing dishes and prepping food to help pay for entertainment – mostly eating and drinking; some things never change.
As an art major at Central Washington University, he was throwing pots and wondering what kind of art he was going to teach for the rest of his life, all the time, working in kitchens and getting better at cooking, when, he realized he was already teaching – culinary arts. In the summer of 1984 he was offered his first salaried chef job. He hung up the pencil and the potter’s wheel and picked up a sauté pan.
For more than twenty-four years, he has been working with Duke’s Chowder House. He has held several positions within Duke’s: advancing from chef, to general manager, to regional manager, to his current position as executive chef, a position he has held for 15 years.
Bill writes the menu; manages the chefs and sous chefs; and does the major purchasing and sourcing, which has him traveling often seeking out the world’s best, most sustainable food. Buying sustainably and taking care of the earth has become a passion. He feels blessed to be able to do the special events and charity work for Duke’s, but claims he mostly just hangs out and stirs the chowder.
Bill co-authored As Wild as it Gets with Duke Moscrip. He has taught culinary arts at the Art Institute of Seattle, has been chef trainer for several companies, and continues to share his knowledge with externs and students. His parents, wife and children are all teachers, so he figures it is just in his blood.
Chef Ranniger has lived in Washington State all his life. He’s an avid fan of the outdoors, fishing and gathering, and watching sunsets on the water. He married his high school sweetheart, and they have three awesome children, William 28, Johnny 25, and Samantha 22. Marley, his black lab, lets them live with her and takes Bill for walks. He continues to throw pots, eat great food, listen to music, dance when no one is watching, travel, and love life to the fullest. He feels like one lucky dude.
Allan has salmon-trolled since 1972, and has frozen salmon at sea since 1995, freezing and delivering fish to SPC and Bruce Gore. Allan and his family have marketed fish on the Olympic Peninsula and Kitsap Peninsula since 1998. His family trolled SE Alaska for 33 years and presently trolls for salmon and albacore in California, Oregon and Washington. They direct market their own blast-frozen salmon and albacore at the Poulsbo and Port Angeles farmers markets
Jim Stone started fishing as a teenager in 1978 for king crab out of Dutch Harbor, Alaska. Since then he has been involved in many Alaskan fisheries including cod, salmon and scallops. After buying into a crab/scallop boat with some fishing buddies in 1997, Jim and his partners began fishing scallops and freezing them at sea. After several years of selling to distributors and not getting the prices they thought appropriate, they began to sell directly. Jim became their scallop sales partner, with the help of his wife Mona and her culinary talents. Volunteering to pan sear their scallops at various events and charities, they began to meet chefs, restaurant owners, retail buyers and others who started to recognize what a sweet product Alaska Weathervane Scallops are. Their highly popular scallop searing booths have become highly sought after at seafood festivals around the NW and Alaska. They have now built a scallop food truck to further market the sweet flavor of their frozen-at-sea Alaska Weathervane Scallops.
Eric Stover is the roving chef for Tom Douglas Seattle Kitchen. With more than 20 years in the restaurant industry, Eric has worked in restaurants throughout numerous regions of the United States. A chance trip to Seattle forever changed him, and he now calls the Pacific Northwest home. Eric works in all the Tom Douglas restaurants, which provides the opportunity to experience daily our region’s abundance via many different and exciting styles of food and service. He and his wife live on Bainbridge Island, WA.
Robert Sudar grew up in the Puget Sound purse seine community in Tacoma and began fishing in 1971 to put himself through college. He continued fishing summers in the San Juan Islands after graduation. In 1983 he added marketing to his involvement, and after moving to Longview in 1981 he slowly transitioned to just marketing Chinook, Coho and sturgeon from the Columbia River gillnet fishery. He has also been a commercial fishery advisor to the Department of Fish and Wildlife for both the Columbia River and Puget Sound for 30 years. He markets most of his fish to the Seattle-Tacoma area, to many of the same businesses he worked with 35 years ago.
Melinda Sweet has gillnetted since 1985. She and Bob Gudmundson have run Desire Fish Company since 2002.