2017 Summit: Sustainable Seafood

Friday, March 10, 10:30am, Weinmann Hall, Room TBD

Coastal communities around the world depend on seafood for social and economic reasons… plus it just tastes so good! The future of our seafood is threatened by poor fishery management, overfishing, and environmental degradation. This panel will explore the law and policy of seafood, conscious consumption, and what is already being done to protect one of Louisiana’s most valuable resources.

Melissa Daigle, Research Associate and Resiliency Specialist, Louisiana Sea Grant Law & Policy Program


Melissa Trosclair Daigle is the Research Associate and Resiliency Specialist for the Louisiana Sea Grant Law & Policy Program. Melissa received her B.A. in English from Nicholls State University in 2003, her M.A. in English from Louisiana State University in 2005, and her J.D. and B.C.L. from the Paul M. Hebert Law School at Louisiana State University in 2008. In addition to her own research in the area of coastal law, she overseas research by the legal research assistants. She conducts outreach activities with local coastal communities in the areas of resiliency, hazard mitigation, sea level rise, flood insurance, and climate change.

Chef Frank Brigtsen, Co-owner of Brigtsen’s Restaurant

frank-brigtsenChef Frank Brigtsen and his wife Marna are the owners of Brigtsen’s Restaurant, in the Riverbend neighborhood of Uptown New Orleans. Frank began his culinary career in 1973 while attending Louisiana State University. In 1979, he apprenticed at Commander’s Palace Restaurant under the guidance of Chef Paul Prudhomme. In 1980, Frank became the first Night Chef at K-Paul’s Louisiana Kitchen when the restaurant began dinner service. During his seven-year tenure with Chef Prudhomme at K-Paul’s, Frank attained the position of Executive Chef. Paul and the late K Prudhomme were instrumental in helping Frank and Marna open Brigtsen’s in 1986.

Chef Frank has been named one of the Top Ten New Chefs in America by FOOD&WINE magazine (1988) and America’s Best Chef: Southeast by the James Beard Foundation Awards (1998). He has also been named Chef of the Year by New Orleans magazine and Restaurateur of the Year by the Louisiana Restaurant Association – N.O. Chapter.

Brigtsen’s Restaurant has been voted Top Cajun Restaurant, Top Service, and Top Wine List in the annual Zagat Survey. In 2001, Brigtsen’s received the distinguished Ivy Award from Restaurant & Institutions magazine. In 2015, Brigtsen’s was named one of the Top Ten Restaurants in New Orleans by Brett Anderson, writing for The Times-Picayune newspaper.

In 2012, Chef Frank received the Lafcadio Hearn Award from the John Folse Culinary Institute and was inducted into the Hall of Fame by the Louisiana Restaurant Association.

Chef Frank teaches Creole/Acadian cuisine at the New Orleans Cooking Experience, sharing his love and passion for America’s greatest regional cuisine. He has also taught Contemporary Creole/Acadian cuisine as Adjunct Professor at the John Folse Culinary Institute at Nicholls State University and served as the inaugural Chef-in-Residence for the Culinary Arts program at the New Orleans Center for the Creative Arts (NOCCA).


Kimberly Davis Reyher, Executive Director of Coalition to Restore Coastal Louisiana

Kim joined CRCL after 13 years with the World Wildlife Fund where she served as Fisheries Program Director. In that capacity, she advanced sustainability, working with fisheries around the world and influential companies in the seafood industry. Kim co-led the development of a $29 million tuna management project with the United Nations Food and Agriculture Organization, directed the International Smart Gear Competition which awards cash prizes for fishing gear innovations and supervised 20+ projects in more than 20 countries. Prior to that, she worked with the Ocean Conservancy in Florida and Washington, D.C. Kim received a bachelor’s degree in Geography from Dartmouth College and a master’s degree in Natural Resource Economics and Policy from Duke University


John Fallon (Moderator) Assistant Director, Audubon Nature Institute, Gulf United for Lasting Fisheries

John was a founding member of the Aquarium Conservation Committee, the group that spearheaded the development of the Sustainable Seafood Project for Audubon Nature Institute. In August 2012, John became the Coordinator of Audubon Nature Institute’s Gulf United for Lasting Fisheries and in 2014 became the Assistant Director of Outreach and Engagement. John oversees G.U.L.F.’s overall outreach, messaging, communications, and events and he spearheads the Restaurant Partnership Program.