About
Bio
Dana Honn is a chef, author, educator, and consultant based in New Orleans. He is the founder of the Louisiana Shrimp Festival and the chef-owner of several New Orleans establishments, including Nikkei Izakaya and Tempero’s Kitchen, where he blends global culinary traditions with their stories, emphasizing a commitment to producers who provide high-quality, local ingredients. His prior award-winning restaurant of 15 years, Carmo, was nationally recognized for its position as a leader in providing accessible, ethically-sourced “food with a story.”
For over 20 years, Dana has been a vocal proponent of ocean conservation, coastal preservation, and the support of local farmers and fishers. His work bridges the worlds of food, environmental advocacy, and community engagement, reflecting a deep belief in the power of food to shape culture and drive positive change. Most recently, he has been focused on efforts to help Gulf shrimpers navigate the mounting challenges to their survival in an increasingly difficult industry.
In 2013, Dana founded the Tropical Foodways Institute, which serves as a conduit for research, education, and resources related to the cuisine and culture of the tropics, its history, and its preservation. More recently, he launched Origins Amazon, a project of the BioCultural Institute in conjunction with Carmo, which aims to create a comprehensive narrative of Amazonia—its land, rivers, people, biodiversity, and the challenges it faces. The initiative engages a diverse team of scientists, artists, musicians, chefs, and farmers to share the story of the Amazon through various sensory experiences, fostering a deeper understanding and connection to this vital region.
In addition to his work as a chef and advocate, Dana is an active educator and industry leader. 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, and Sea Web International, and has been a chef presenter at the New Orleans Jazz & Heritage Festival for the past several years. As an educator, he has conducted classes and cooking demonstrations for fellow chefs via NOCHI, the James Beard Foundation, and the Southern Food & Beverage Museum, and was the adjunct professor for the launch of the Restaurant and Catering Management program at Dillard University. In 2023, Dana also the co-founded Porgy's Seafood Market in New Orleans, which is a recent James Beard-nominee.
Through his various endeavors, Dana remains dedicated to preserving and celebrating the rich food traditions of the Gulf South, while fostering a more resilient future for the people who sustain them.
