David Moscoso – Executive Chef
Dave’s love for cooking began as a young boy, inspired by both of his parents. His father was born in Ecuador, and his grandparents from Spain. His mother was from Maryland and a true country farm girl who played a huge role in his life with memories of garden fresh flavors. Dave’s grandparents and great grandparents both ran working farms. Growing up in this environment with fresh garden produce and with a Latin father who was also a great artist and oil painter, his life was always full of abstracts, colors, and foods of fresh flavors and aromas. He grew up and attended culinary school in north Virginia near Washington D.C. In 1990, Dave moved to Port Orange, FL where he took his first kitchen job at Down the Hatch Restaurant in Ponce Inlet, and had his first true exposure to Florida cuisine. Dave has had over 20 years’ experience in southern coastal cuisine. He is a member of the American Culinary Federation and a culinary professional of the James Beard Foundation.
“As the Executive Chef of Third Wave Café and Wine bar, my specialties are in traditional Mediterranean and Southern Coastal Cuisine. I focus as much as possible sourcing local ingredients with Florida farms and fishing industry with a direct source from fisherman or farm to table.”
Brandon Jeffery Stanco – Sous Chef
Brandon was born in 1988, a native to New Smyrna Beach. Throughout his childhood, he grew up eating homecooked meals with influences of his father’s Italian side and his mother’s southern country flare. He would cook with his grandmother after picking fresh vegetables from the garden, and large family potlucks were tradition. Moving back and forth between Texas and Florida, he gained experience working in the food industry while running a food truck as well as working beside many talented chefs to learn the trade. Today his passion is to work with local and fresh ingredients, and with his creative mind likes to add a twist to traditional dishes with an emphasis on internationally inspired southern coastal cuisine.