The Blue Economy — Feeding Hawai‘i First

Neil Anthony Sims, M.Sc.

Neil is Founder and CEO of Ocean Era, Inc., a marine aquaculture R&D company developing methods for culturing fish such as uku(snappers) and nenue (herbivorous reef fish), and for farming tropical limu (seaweeds).

Neil has lived in Kona for 35 years, and has worked for a series of start-ups at the Natural Energy Lab (HOST Park), ranging from Japanese pearl oyster culture (Hawaiian Cultured Pearls, Inc.), native Hawaiian black-lip pearl oysters (Black Pearls, Inc.), and kanpachi (Kona Blue Water Farms, Inc.). He previously founded two commercial offshore kanpachi farms: one in Hawaii (now Blue Ocean Mariculture); and one in La Paz, Mexico.

Under the DBA of Kona Limu Company, Neil’s team in Kona is currently scaling up production for three species of local limu, including KonaGreen Caviar™ (sea grapes). Ocean Era is also applying for permits for an offshore farm off `Ewa Beach, to grow marine fish (nenue, moi, kampachi) and limu.

Neil is a Marine Biologist with a B.Sc. from James Cook University, in Queensland, and a M.Sc. from University of New South Wales, in Sydney. Originally from Australia, he lived in the Cook Islands for 8 years, before calling Kona ‘home’.

Founder & CEO, Ocean Era

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Dr. Micah Brodsky serves as the state Aquaculture Veterinarian with the HawaiʻiDepartment of Agriculture and Biosecurity (DAB). He earned his Doctorate inVeterinary Medicine at the University of Pennsylvania and BFA from the TylerSchool of Art, in Philadelphia. Prior to joining DAB, Micah spent two decadespracticing zoo, wildlife, and aquatic animal medicine, and conducting appliedresearch with free-ranging marine megafauna.

Veterinary Medical Officer III (Aquatic), Animal Disease Control Branch, Animal Industry Division, Hawaiʻi Department of Agriculture and Biosecurity

Micah Brodsky, VMD

Jeff Garvey is a high school teacher at Waipahu High School with a master’s degree in curriculum studies and a bachelor's degree of arts in zoology from University of Hawaii at Manoa. He leads the agriculture program under the school's Academy ofNatural Resources. Before his current position, Garvey garnered industry experience at Kahuku Shrimp Company. As a contributing advisor to the State of Hawaii’s Future Farmers of America, he actively shapes the next generation of agricultural professionals. His teaching has had a tangible impact, with former students securing employment in organizations such as Corteva Agriscience, Dole Plantation, Lyon Arboretum, Mari's Garden, research assistantships across the UH system, and Biota Hawaii. The scope of PI Garvey's professional background and educational leadership lends unique, practical insights into the proposed project, bridging the gap between academic theory and industry application.

Agriculture and Aquaculture Program Teacher, Waipahu High School

Jeff Garvey

Brenda Lima was raised in Waipiʻo (ʻEwa, Oʻahu) and her foundational relationship to loko iʻa (Hawaiian fishponds) comes from volunteering and working at Heʻeia fishpond with Paepae o Heʻeia. Heʻeia continues to teach, feed, and nurture her family to this day. She earned her Bachelor of Arts degree in Biology (Marine Biology emphasis) from Occidental College and her Master of Science degree in Marine Science from Hawai‘i Pacific University. She joined Hawaiʻi-based non-profit Kua‘āina Ulu ‘Auamo in 2013 and her primary kuleana (privilege and responsibility) is to coordinate opportunities for kiaʻi loko (pond guardians and caretakers) to collaborate and amplify their collective movement across Hawaiʻi and beyond through the network of loko iʻa called Hui Mālama Loko Iʻa.

Hui Mālama Loko Iʻa Coordinator, Kuaʻāina Ulu ʻAuamo

Brenda Lima

Federico Rotman is Vice President of Hatchery Operations at Blue Ocean Mariculture. He has worked in aquaculture for over 30 years, including more than two decades in Hawaii. His experience spans hatchery design, marine fin fish production, and operational scale-up, as well as international mariculture development projects in Mexico, Panama, Belize, Chile, and Costa Rica. Originally from Argentina, he studied at University of New Hampshire and University of Miami.

Vice President, Blue Ocean Mariculture

Federico Rotman

Chef Joe McGinn is a Hawaiʻi-born chef, musician, and regenerative agriculture educator whose work celebrates the deep connection between food, land, and community. Growing and harvesting much of what he cooks, Chef Joe embodies a powerful vision for the future of food in Hawaiʻi — where the farmer is the chef, the chef is the farmer, and together farmers and chefs bring people to the table.

A graduate of the Culinary Institute of America (CIA) and the Culinary Institute of the Pacific (CIP) Workforce Development Program, sponsored by the Office of Hawaiian Affairs (OHA) and the Hawaiʻi Ag & Culinary Alliance, Chef Joe brings world-class culinary training to the richness of Hawaiʻi’s local ingredients and traditions.

Working at the intersection of local agriculture, international professional kitchen standards, and global product innovation, Chef Joe draws inspiration from the best of mauka and makai — the ocean and the ʻāina. Through this lens, he has emerged as a leading Indigenous ingredients innovator, reimagining how Hawaiʻi’s traditional foods can nourish communities today and into the future.

Chef Joe is part of a new generation of farmer-chefs helping to revitalize Hawaiʻi’s unique culture and traditional food systems. His passion for the land and for people shines through in everything he does — inspiring others to grow, cook, and gather in ways that cultivate health, wealth, and connection.

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Chef and Regenerative Agriculture Educator

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Chef Joe McGinn

Executive Chef Ronnie Nasuti has been working in restaurants since the age of 13, when he started from humble beginnings as a dishwasher. He finished four years of culinary arts at the high school level and further developed his skills at a culinary apprenticeship at the Copley Plaza Hotel sponsored by Les Dames Escoffier Society, Boston Chapter.

When Chef Ronnie came to Hawaii at the age of 20, he first worked at Horatio's/Kincaid’s, where he held various positions in a very regimented and high-volume kitchen. He then started at Roy’s Park Bistro and went on to work at other Roy's locations, soon getting promoted to Roy’s Poipu Bar & Grill Sous Chef. After fulfilling an opportunity as the Executive Chef at Chez Michel in Honolulu for five years, he returned to Roy’s Hawaii Kai as the Executive Chef for a decade.

Since 2011 Chef Ronnie has hung his hat at Tiki’s Grill & Bar as Executive Chef. He has supported many of Hawaii’s charities on behalf of Tikis and looks forward to supporting many more!

Executive Chef, Tiki’s Grill & Bar

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Ronnie Nasuti

Binh began his culinary career in fine-dining restaurants like Senia and Miro while studying at Kapi‘olani Community College under mentor Jason Peel. He later joined the opening team at Nami Kaze as sous chef, helping to build the restaurant from the ground up; it went on to earn a James Beard Foundation Best New Restaurant nomination. After studying Vietnamese cuisine in California and traveling throughout Vietnam, Binh embraced a philosophy grounded in balance, intent, and personal conviction.

Today, as Executive Chef and Managing Partner of Chao Hawai‘i, he blends Hawai‘i’s multicultural influences with the layered traditions of Vietnamese cuisine. His cooking is driven by memory, refined through discipline, and fueled by a commitment to constant growth.

Executive Chef, Chao Hawai'i

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Chef Binh Ngo

As Executive Chef of Prince Waikiki, Chef Tadena oversees the overall performance of all food and beverage operations, ensuring that the hotel's diverse dining outlets are elevated for continued success.

Bringing over a decade of distinguished culinary expertise, Chef Brooke masterfully manages large-scale food and wine productions with a philosophy rooted in treating perfect ingredients with the utmost respect. He is a multi-dimensional leader whose career is anchored by early, defining roles at two of Hawaii’s most prestigious luxury properties. He first honed his craft at the Mandarin Oriental, Honolulu, where he served as Executive Sous Chef and Chef de Cuisine for the award-winning Hoku’s, before moving to the legendary Halekulani to serve as Restaurant Chef for the iconic House Without A Key.

Before joining Prince Waikiki, Chef Tadena served as the Executive Chef of the Hawaii Convention Center. His impressive career also includes nearly a decade at the HiltonHawaiian Village, where he served as both Executive Sous Chef and Banquet Chef. Additionally, he refined his leadership skills as the Executive Sous Chef at the Moana Surfrider, A Westin Resort & Spa.

A graduate of the Culinary Institute of America, Chef Tadena also attended McKinley High School and Kapiolani Community College. Born in Honolulu and raised in Wahiawa, he brings a strong foundation in team building and engagement to the Prince Waikiki family. When heis not in the kitchen "leveling up on life," he can often be found pursuing his passion for fishing or enjoying the scenery at Hinana Bar.

Executive Chef, Prince Waikiki

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