Jen believes that the best businesses are also good for people and the environment. She has dedicated her career to sustainable use of renewable resources, including working on issues related to hunting, trapping, and forestry. Most recently, Jen managed the Sustainable Seafood Program at the Gulf of Maine Research Institute where she developed a passion for the seafood industry in New England and uncovered the untapped potential for high-end seafood from this region. Jen hails from Wisconsin where she earned her B.S. in Wildlife Ecology, and she holds an MBA from the University of Southern Maine.
Brendan is all about fish and fishermen. Since graduating from the University of New Hampshire with a degree in Health Management and Policy, he has wanted to work with the seafood industry. Brendan got his first taste while working for New Hampshire Community Seafood before doing experiential marketing at Pierce Promotions in Portland, ME. Today, Brendan works with fishermen to secure high quality local seafood, including collaboratively finding ways to improve handling and logistics. When he’s not on a boat with a commercial fisherman, Brendan is still likely found on the water recreationally fishing.
A Maine native and a graduate of the Culinary Arts program at Southern Maine Community College, Kelsey brings a key chef perspective to the team. He’s excited to be a part of a small business working with local fishermen promoting environmentally conscious practices and superior quality. After working many years at David’s restaurants with his mentor and friend, chef David Turin, Kelsey joined our team to focus on product development that celebrates the unique attributes of our fish. When not playing with fish, Kelsey enjoys being on the water, camping, hiking, and playing sports with friends.
Originally from Maryland, Eric quickly fell in love with Maine while studying Environmental Policy and Creative Writing at Colby College. After Colby, he spent the next few years teaching students with multiple environmental education organizations, including a year aboard the historic wooden schooner, the Roseway, sailing and teaching throughout the US Virgin Islands and New England. While he loves teaching, he always wanted to work in the seafood industry. Today, he focuses on operations and connecting new customers with all the fantastic species the Gulf of Maine has to offer. When not sorting fish or talking to chefs, Eric spends his time balancing his multitude of outdoor activities, raising goats, getting lost in a book, or exploring the great locally sourced food found in Maine.
Kat grew up on Maine’s southern coast, which made her quite spoiled for high-quality, local seafood. After earning a Bachelor’s in English & History at land-locked Amherst College and a Master’s in Nonprofit Management (specializing in social media communications) from Northeastern University, she was eager to return home. She worked as a grant writer at the Gulf of Maine Research Institute and Maine Farmland Trust before jumping ship to the corporate world and joining our team as Office Manager. When she’s not keeping us running smoothly, Kat spends her time reading, hiking, doing yoga, or on the boat as a recreational lobsterwoman.