ALL THINGS WAITE:
Taste the Reckoning
At All Things Waite, we’re here to burn the old playbook.
Feed people real food. Heal the planet. Flip the script.
Through savage creativity, zero-waste hustle, and deep local roots, Jessica and Davin are fighting for a future where food isn’t just sustainable — it’s revolutionary.
Real change starts at the plate — and it takes guts, grit, and community to get there. Their work tears down wasteful systems and builds something real: regenerative restaurants, fearless food education, and a full-on movement for healthy, honest, and accessible eating. Every dish is a middle finger to the status quo — and a love letter to the planet.
Jessica Waite
Restaurateur. Eco-warrior. Food rebel.
Jessica Waite lives at the intersection of business and radical change. With an MBA from Pepperdine and a fiesty drive, she’s built a career pushing food systems toward something smarter, wilder, and more sustainable. As co-founder of The Plot, Wrench & Rodent Seabasstropub, and President of Berry Good Food Foundation — Jessica’s mission is simple: create businesses that give back more than they take, spark healthier futures, and never apologize for doing things differently.
Davin Waite
Chef. Sustainability champion. Boundary-breaker.
Davin Waite doesn't just cook — he crafts a movement on every plate. As co-founder and executive chef behind The Plot, Wrench & Rodent Seabasstropub, and partner in Shootz Fish + Beer, Davin is known for fearless flavor, total utilization, and a deep respect for the sea and land. His food isn’t about trends; it’s about survival, creativity, and a better tomorrow. Waite’s menus are equal parts punk rock and environmental manifesto. A collaborator with NOAA Fisheries and Scripps Institution of Oceanography, and the only chef to receive the California Travel Association’s Sustainability Advocate Award, he is quietly helping define what a truly local, truly sustainable food system can taste like in the face of climate urgency. Now, as he expands The Plot and launches regenerative gardens to supply the locations, Waite isn’t just growing vegetables—he’s cultivating a philosophy.
The Restaurants
the plot: restaurants and events
from cozy classics to exciting flavors, the plot is shaking up plant-based dining with a bold mix of comfort and style. chefs davin waite and travis roe are reimagining vegan cuisine and zero waste menu design to celebrate flavor, texture, sustainability, and the magic that comes from sourcing locally and growing our own food.
the philosophy is to give veggies the respect they deserve in an imaginative way, and they welcome the challenge of creating stunning and delicious culinary offerings with plants. most importantly, it’s comfort food, in that much of it ties to cultures and childhood memories in a way that people are drawn to.
Located in Oceanside & Costa Mesa, CA
WRENCH AND RODENT
Founded in 2013 by Davin and Jessica Waite, Wrench & Rodent is a space for culinary exploration and collaboration. This cozy, eclectic restaurant quickly became a destination for those who appreciated Chef Davin’s creative approach to celebrating local and responsibly sourced fish and produce. For more than a decade, Chef Davin has been quietly driving the evolution of San Diego’s culinary scene through mentorship, innovation and his vision for a more sustainable food system. Wrench is his playground, where the respect and discipline of his Japanese and French training has created a strong foundation for his adventurous approach to opening minds and challenging preconceptions. The tone for this light-hearted irreverence was set by the name; “Wrench & Rodent Seabasstropub” represents a shout to Waite’s English heritage, as well as a rejection of the status quo and his commitment to shaking up the food system.
Located in Oceanside, CA
Shoots Fish & Beer
Cultivating long-time partnerships with Local Oceanside Harbor Fishermen, we are focused to honor a culture and way of interacting with nature / the ocean—being a part of nature and not just taking from it. We source just what we need. We use every little scrap. Our chefs are living and breathing the testaments of respectful utilization.
Located in Carlsbad & Oceanside, CA