Davin Waite

I've loved to cook since I could reach the stove. I'm very lucky to get to do this for a living as well as fortunate to work with, and have worked for, some of the best chefs and vendors in the business. We never graduate from this school so it is always exciting.
swordfish belly pastrami
EVENTS
11th Annual Chef Showdown: Our mission at Center for Community Solutions is to end relationship and sexual violence by being a catalyst for caring communities and social justice. This one-of-a-kind fundraising event is not to be missed! Chef Davin will be a competing chef at Chef Showdown.
North County Chefs Dinner: November 4th, 2014: The North County Chefs Dinner is a 5 course dinner with wine pairings. There are two seatings at 6pm & 8pm. Tickets are $95 per person including tax and service charge. Participating chefs: Davin Waite of Wrench and Rodent Seabasstropub, Daniel Pundick of local tap House and Kitchen, Adam Griffin of Mission Ave. Bar & Grill, Mario Moser of Flying Pig Pub & kitchen, Chris Gallo of Masters Kitchen and Cocktail.
EDUCATION & EXPERIENCE
Ichiban. Santa Barbara, CA
Sushi Chef
Cafe Japengo. San Diego, CA
Sushi Chef
The Fish Joint. Oceanside, CA
Executive Chef/ Owner
Fish Joint Catering. Oceanside, CA
President
Bull Taco. Oceanside, CA
Executive Chef
Wrench and Rodent Seabasstropub. Oceanside, CA
Chef Owner
SKILLS & EXPERTISE
Ingredient sourcing
Menu development
Fish butchery
Food styling
Sushi
Catering
Restaurant openings
Restaurant Management
The highest quality sustainable seafood period.
GALLERY
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Davin Waite
Davin Waite
Oceanside, CA
United States

Wrench & Rodent Seabasstropub
Chef Owner


I've been cooking since I could reach the stove. In the business professionally since I was 17 and running my first restaurant at 25. At the same time I created my own catering business which continues to grow. The most exciting thing about my career is that few other fields allow the continued learning and evolution that is necessary to stay on top of the food service industry. I'm almost 18 years in and I still learn something new every day. Few people are as lucky as me to have a career that never gets stale.