Dave Watson, Executive Chef
Calaveras Cantina, Jupiter, FL
How did you get started as a chef? What brought you to Calaveras?
It all started when I was 20 years old. I knew that my passion was to become a chef so I took a position at Barrymores as a sous chef. From there I began working my way up. For me my transition to Calaveras Cantina was an easy one. I have always loved Mexican cuisine and being a part of such an incredible team like the one at Calaveras was a dream come true. It was finally an opportunity to bring together my passion for cooking as a chef and my love for Mexican food.
What inspires you in the kitchen?
As a Chef there is nothing more inspiring than seeing people enjoying your food and coming back for more. The moment when you see someone truly love what you have prepared is incredible. It is what keeps me going in the kitchen.
What is your guilty pleasure / food crush of the moment?
Right now I would have to say our chorizo tacos. I call them “La Abuelita” and they are my guilty pleasure. You should try them for yourself!
What’s one thing you would love for people to know about Calaveras Cantina?
I would love for people to know that at Calaveras Cantina our food is our #1 priority. We never settle when it comes to ingredients and always use the freshest ingredients available.
Any advice for local aspiring chefs?
Learn as much as you can from the experiences you have in the kitchen. Absorb it all and pay attention to what others are telling you because it will be useful in the future!
125 Dockside Circle, Jupiter, FL 33477
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