David Luke

A Louisiana Cajun, David Luke has had a lifetime devoted to the seafood industry. As a young boy, he followed in the footsteps of his father and began working at the family’s canning factory after school and during the summer months. By the age of 12, he was responsible for loading the canned shrimp in baskets to be lifted to the steam machine for sealing. He would continue to learn every aspect of the family business.

Upon graduation from high school, he enlisted in the U.S. Marine Corps receiving an honorable discharge in 1963. He returned to Louisiana to rejoin his father in the seafood business. Branching out, David made his way to Biloxi where he would lease and own multiple docks that unloaded shrimp, crabs, oysters and fish. He further expanded his commitment to Biloxi and purchased his first shrimp boat, the “CAPTAIN E.J.W.” and began fishing the waters off the Coast.

In 1965, David and his brother Ted took over the day-to-day operations of their father’s factory. Under David’s supervision, the first total gravity flow peeling machine was introduced. With this new process, maintaining the integrity of the shrimp throughout peeling greatly improved the quality of the product.

Ready to venture out on his own, David Luke opened “D’Luke Seafood Inc.” Already well respected locally, his wholesale seafood processing plant allowed him to distribute the brand nationally. Because of its quality and consistency, the D’Luke brand quickly became one of the most sought-after brands for anyone wanting a taste of fresh Gulf shrimp.

In Biloxi, the introduction of the casino industry in the early 1990s would impact the seafood industry. The supply of ice now in high demand prompted David Luke to open St. Michael Fuel & Ice, ensuring the local fishermen and processing plants the supplies they needed to support their livelihoods.

While David already had an admirable reputation of integrity, this was only emphasized by his contributions in the aftermath of Hurricane Katrina in 2005. He was able to reopen the fuel and ice within three months to help those in need in the community. Soon after, he was able to resume unloading shrimp and was awarded the 2007 “Golden Shovel” by the Biloxi Businessmen’s Club for unloading 1,000,000 pounds of shrimp in 30 days!

After many years in the seafood industry, David Luke made the decision to retire. In 2014, he turned the keys to the business over to a local family with roots deep seated in the industry and the company now operates as Biloxi Dock & Ice.

In 2015, David Luke reigned as Shrimp King for the annual Blessing of the Fleet and now enjoys time with his wife Elaine, children and grandchildren, with residences both in Louisiana and Biloxi.

For his resilience, dedication and integrity, David Luke is recognized in the Maritime & Seafood Industry Museum’s Heritage Hall of Fame.