Quality abalone.
Quality people.
In 1982, the abalone divers who founded Western Abalone recognised that unity and cooperation would be good for their industry, the environment, their families and their future. Rather than viewing one another as competitors, they chose to see each other as collaborators and look for their commonalities. This is a transformative mindset and continues to drive our cooperative ethos.
Some of these founders continue to serve on Western Abalone’s Board of Directors. For others, their families remain resource owners and they have been joined by the 2nd and 3rd generations within the industry and our board.
Our Board of Directors
As resource owners our Board provides the foundation for Western Abalone’s business through security of wild-catch abalone supply.
Through their unwavering commitment and many decades of combined service they also set an excellent example for the entire organisation.
Our Team
Today we continue this legacy as one of Australia’s biggest abalone producers, exporting to numerous international markets, with strong relationships from the boat crews right through to our clients.
Our management team possesses hard-won, hands-on experience that allows a complete understanding of our products and processes from ocean floor through to the market door.
Kane Williams
General Manager
Kane has a diverse background in seafood across the public, private and research sectors. His experience incorporates marine science, commercial diving, commercial fishing, industry advocacy, business management and international seafood sales/marketing. During Kane’s time as an abalone diver supplying Western Abalone he caught the largest recorded Greenlip in our 40+ year history; 3.72 kgs and 243 mm shell-length. His comprehensive understanding of the abalone industry from the resource and the fishery to the markets and consumption provides clients with all the knowledge they need.
B.Sc.(Hons.), B.Tech.(Aqua.), GAICD
Haydn (Skinny) Myers
Processing Manager
Haydn started with Western Abalone in 1999 as a processing hand and, in the years since, has progressed up through the ranks to now manage all aspects of our processing. He has extensive experience across many abalone processing techniques including; Individual Quick Frozen (IQF), brine immersion freezing, live handling, par-boiling, rumbling, shucking and grading.
After 24+ years of dealing with anything and everything the abalone industry can throw at him, Haydn has developed a resilience and knowledge-base that is formidable. All of our staff benefit from learning his high level of care and attention to detail, which ensures Western Abalone’s reputation for quality.
Western Abalone is fortunate to have had Haydn with us for such a long period and he isn’t part of the furniture, he has become part of our culture.