Co-Founder & Director
Shane was born with salt water running through his veins. He was introduced to diving at age of 8 by his father, a commercial abalone diver in Tasmania and has been hooked ever since. In 1998 Shane was the youngest person in Australia to gain their Professional Association of Diving Instructors (PADI) Certification. At 18 years old Shane started commercially diving and at 25 running his first commercial mothership ‘Tarcoma’ - the youngest skipper of the oldest boat in the fleet. Shane is passionate about helping create a new sector in seafood tourism. He wants to help propel Tasmanian onto the world stage where tourists are able to sample seafood at the source whilst championing an environmentally responsible eco food tourism. Shane hopes to give back to the industry that gave him so much.
Co-Founder & Director
Nick has had a passion for the fishing industry since he can remember. He was introduced to crayfish diving in high school and from there he was able to secure a position commercially diving at 18 years old and has been working tirelessly on and in the water since. Nick has worked tirelessly as a commercial diver A proud Tasmanian, Nick is passionate about protecting the fishing industry for future generations and works closely with industry representatives and the fishing community to ensure that the seafood industry and tourism are sustainable. With the majority of Tasmanian seafood exported, Nick is excited to be able to offer guests the ‘deep-to-dish’ experience - a uniquely Tasmanian offering where they are able to savour the freshest seafood straight from the ocean.
Chef & Operations Manager
Ryan has grown up in Tasmania with his dad an abalone diver & uncle a cray fisherman so he knows his way around a boat! Ryan has been cooking and experimenting in the kitchen since he was 14 and since then he's completed his Cert III in Commercial Cookery. Over the past 8 years Ryan has combined his love of cooking with his seafood knowledge which has seen him working in renowned restaurants including The Fishhouse, Nineteen at The Star and Sails in Noosa.
Cook & Deckhand
Dan is a second generation fisherman and has spent the majority of his life in or on the ocean. He’s been an abalone deckhand for over 20 years, has been diving for urchin and periwinkle for 12 years, worked commercially in both flathead and calamari fishing and also for Tassal on Stock Protection. He holds his Coxwain Certificate and Open Water Diving Certificate. What Dan loves most about Tasmania is its pristine water, great fishing and the endless possibilities to explore in solitude.
Amy Di Venuto
Amy is a Chartered Accountant who has been working locally in Tasmania for the last 10 years. Amy is passionate about working with a local Tasmanian business and is inspired each day by TWSA’s passion for local, fresh seafood and their desire to share it. What Amy loves most about her island state is its abundance of natural beauty and scenery, amazing produce and fact that you can see Mount Wellington and the Derwent River from nearly anywhere in Hobart.