Seafood Business Accelerator
Support Team
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Manager
Debra Hellbach
​Debra brings over 40 years of food processing expertise to the SBA. As Project Manager, she leads a team of coaches and mentors, to help seafood entrepreneurs achieve their goals. Debra led the development of the SBA in 2023, leveraging her extensive network and experience. A successful entrepreneur, she thrives on assisting foodpreneurs in accessing the infrastructure and resources needed to grow competitive businesses. Through the SBA, Debra is dedicated to providing small-scale seafood harvesters and processors with customized support, ensuring they have the direction and tools to prosper.
Program Coordinator
Olivia Alexander
As the SBA Coordinator, Olivia is the key contact for all things SBA. She’s eager to connect with seafood entrepreneurs, offering the support they need to thrive. Having helped develop the SBA program, Olivia was instrumental in the success of the first SBA graduates in 2023. She brings strong organizational and communication skills, along with deep knowledge of marine systems and the seafood sector. Olivia is committed to engaging entrepreneurs, industry, and the community in the SBA, confident it will positively impact both the graduates and BC’s seafood industry.
Coach
Chelsea Sang
As Coach, Chelsea will leverage her extensive seafood industry experience to guide SBA Trainees in developing and executing realistic projects. As the former owner of Pacific Rim Shellfish, her expertise is invaluable for seafood entrepreneurs aiming to add value to their harvests. Chelsea’s diverse background in marketing, business development, and entrepreneurship across various sectors equips her to provide the tools, knowledge, and confidence needed for success in a competitive market. She is committed to helping entrepreneurs translate their goals into actionable plans that foster growth, drawing on her deep understanding of the seafood industry to navigate its unique challenges and opportunities.
Coach
Allison Boulton
Aslin Canada Trading Ltd.
Allison joins the SBA as an experienced business coach with a deep-rooted passion for the food industry. Growing up on a mixed farm in rural Manitoba and later running a Canadian winery that exported to over 20 countries, she understands the importance of integrating values and stories into every business. Allison has spent years helping entrepreneurs turn their love of food into successful ventures. With expertise in business development, cross-border trade, and sustainability, she is committed to guiding entrepreneurs toward success while ensuring their unique stories and values shine through in every aspect of their business.
Photographer & Writer
Josephine Olivier
Josephine plays a very special role in the SBA and is someone that every participant will get to know! Josephine is professional photographer and journalist who will be photographing and interviewing each and every trainee.
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Josephine has been living and working in various countries over the past 2 decades developing her skills in photography, graphic design, and writing.  Now based on Vancouver Island, she is keen to be involved in the future of food – the way we feed people and the way we interact with the ocean. Josephine will apply her skills to tell your stories in images and print.
2025 Mentors
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SBA program participants are supported by industry mentors that are selected based on cohort needs. Check back here as we build the Fall 2025 SBA Mentorship team.
Economic Development & Marketing
Trevor Cootes
With over 20 years of experience working with Indigenous businesses and nation-led development, Trevor brings extremely valuable expertise to the SBA. As Founder and CEO of Cootes Consulting, he focuses on enhancing economic capacity by developing tailored growth plans, building strategic partnerships, leveraging Indigenous marketing opportunities, and securing funding through grant writing. Trevor is passionate about empowering Indigenous communities by promoting long-term sustainability and growth. He is committed to honoring cultural values while contributing meaningfully to the success and resilience of Indigenous businesses and organizations, fostering a brighter future for these communities.
Business Planning
Brady Calancie
Brady is an experienced and mid-island based, small business consultant with a focus on entrepreneurship and innovation. He was involved in creating the Seafood Business Accelerator and was a coach for the 2023 pilot program. Prior to consulting, Brady founded a robotics manufacturing business and a small-batch ice cream company.
Brady has a business and management consulting education, broad networks, and a passion for helping foodpreneurs achieve their own version of success.
Food Safety Regulations & Food Plant Construction
Sean Xia
Sean is a food safety expert working in the seafood industry as Plant Manager. With a Master’s degree in food science, strong quality assurance skills and hands-on operations experience, Sean develops and maintains food safety management systems with an operational point of view. Sean is experienced with the Canadian Food Inspection Agency (CFIA) and Safe Food for Canadians Regulations as well as many certification requirements. He is also able to offer expertise with food plant construction, operations, sales and plant management. As part of the SBA Team, Sean will present on food safety regulations and is available for expert advice on a limited basis.
Grant Writing
Desiree Baker
Desiree Baker is from the 'Namgis First Nation and was raised by her adopted family in the Fraser Valley. She now divides her time between the Okanagan and the Fraser Valley. As a daughter, mother, proud grandma, and auntie, Desiree is deeply connected to her community. She is the founder of REV Consulting, which specializes in grant and proposal writing, business planning, and more. With over 30 years of experience, Desiree has secured over $8 million in funding. She is dedicated to helping SBA trainees identify grant opportunities, develop grant writing skills, and build successful futures.
Product Development & Packaging
Lara Tiro
Lara Tiro joins the SBA as a Mentor in the areas of Product Development, Packaging and Labelling and more. She is the founder of RebelCPG, a food consulting group that helps small and mid-size companies grow and succeed. Lara grew up learning about shrimp farms from her parents, who are both marine biologists. Lara has a degree in Food, Nutrition, and Health from the University of British Columbia. She started her food career by helping set up a crab processing plant in Asia. With her knowledge of food science and business operations, she guides food products from ideas to store shelves. She has worked in baking, frozen and chilled foods, granola bars, and plant proteins, always focusing on what consumers want.
Natural Health Products
Andrew Tait
Dr. Andrew Tait, Ph.D. in Chemistry, is an entrepreneur and innovator who has transformed natural health products through cutting-edge science, sustainable sourcing, and a passion for traditional herbal medicines. As the founder of Tait Laboratories Inc., Dr. Tait developed MS+ Mandarin Skin Plus®, a breakthrough digestive aid that reached hundreds of stores nationwide. He has raised significant funds to drive research, development, and clinical trials and holds multiple patents and trademarks that protect and elevate his company’s pioneering extraction techniques. In recognition of his contributions, he won the BC Food & Bev Rising Star Award in 2014. With deep expertise in Canada’s Natural Health Product Regulations, Dr. Tait secured numerous Natural Product Numbers (NPNs) from Health Canada, paving the way for trusted, high-potency health solutions that resonate with a modern audience.
Product Development Chef
Ellie Scott
Ellie is a Red Seal Chef with 40 years of experience in multiple industries and settings – hotels, restaurants, luxury yachts, high end catering and large-scale corporate functions. She has extensive experience in product and recipe development, including upscaling recipes for large volume production.
Ellie will be working with program participants to address their chef-related needs.