The Chef

Chef Dave's love for cooking began in childhood, inspired by a creative and supportive family. His mother, a Maryland native and true country farm girl, grew up surrounded by generations of working farmers. From her parents and grandparents, she learned a deep respect for the land and a passion for fresh ingredients—values she passed on to Dave. She played a central role in shaping his early memories, filling his childhood with the garden-fresh aromas and comforting flavors of her kitchen.

His father, born in Ecuador to Spanish immigrants, was an accomplished artist whose canvases reflected a passion for color and creativity. Together, these influences shaped Chef Dave's dynamic heritage, which is reflected in his culinary style. He embraces the traditions of his European and South American ancestry while honoring the Southern roots passed down through his mother.

After attending culinary school near Washington, DC, Dave moved to Port Orange, Florida in 1990. There he took his first kitchen position at Down the Hatch Restaurant in Ponce Inlet, where he was introduced to the flavors and techniques of Florida coastal cuisine.

Now with more than twenty years of culinary experience, Chef Dave brings together these powerful influences at Third Wave Café & Wine Bar in New Smyrna Beach, Florida. His dishes blend international inspiration with coastal and Southern traditions, creating a menu that reflects both heritage and place. 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 focus on traditional Mediterranean and Southern coastal cuisine. Whenever possible, I prioritize sourcing local ingredients, working closely with Florida farms and the fishing industry to bring truly fresh, farm-to-table and dock-to-table flavors to our guests."