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 famers 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, eduction 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 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.