California native Davin Waite began his career as a sushi chef at Ichiban in Santa Barbara under the instruction of Chef Hiro, a local legend and master of sushi as well as French and Italian cuisine. He honed his skills at San Diego’s Café Japengo before returning to his home city of Oceanside to co-found The Fish Joint.
Today Waite is the owner of Wrench & Rodent Seabasstropub, a restaurant created in his own image: scrappy, irreverent and constantly pushing boundaries. It began as a pop-up but has become a destination for those who appreciate Waite’s creative and delicious approach to minimizing waste and celebrating local and sustainably sourced products.