our story

Keper Connell is a native of Rye, New Hampshire and a lifelong fisherman. He is dedicated to the sustainability of the bluefin tuna fishery and serves on the Board of Directors of The American Bluefin Tuna Association.

Growing up in the restaurant industry, Keper also has a passion for food and believes that the best dishes contain just a few simple, high quality ingredients. With one leg on the harvesting side of the industry, and one on the service side, Keper is uniquely positioned to offer this special food. His mission is to broaden the tuna eating experience to more than just sushi. By preserving this iconic fish, we make it more accessible and are able to appreciate it in a larger flavor spectrum and in more applications. Bluefin tuna can now be enjoyed breakfast, lunch and dinner - from brunch with poached eggs to lunch on nicoise salad to small plates at dinner. We are turning the volume up on canned tuna as you know it.

Travel has influenced both Keper’s fishing career as well as his love of cuisine. Visits to Italy and Spain have fostered his admiration for Mediterranean cuisine, a trip to Tokyo afforded him an up close look at Japan’s famed tuna market Tsukiji, and winters spent in Honduras imparted a love for Latin American cooking - particularly fried fish.

Hosting friends and sharing good food is always a priority for Keper. Currently, he is the head chef at his home in Rye, where he cooks for his wife Andree and their twin toddlers - who both already love fish.