Plant-Based Restaurant, coming soon

Tomato nigiri, prepared by Chef Davin

Tomato nigiri, prepared by Chef Davin


Our mission: “Plant based, no waste” (and cool shit with plants)

Why now?

Davin and I firmly believe that there is an emerging market in the food industry for conscientious businesses offering a high quality product. The plant-based food movement is taking off, and this is not a trend; it is a sustainable option for the future of our planet. By offering a quick-casual, high quality dining experience we can help to satisfy a growing need for fast, sustainable and healthy dining. 

We currently own and operate two restaurants that are plant and seafood-centric. We work to minimize waste and respect the planet by practicing total utilization and waste minimizing techniques. We have been lucky enough to work with local farms and fishermen, and understand that the most sustainable and tastiest products are those that are sourced locally and seasonally. Davin has been offering vegan options on his menus since 2004, and believes strongly that moving in a plant-based direction is the right thing to do. 

We are currently working to identify possible locations and structure for THE PLOT. If you believe in this mission and would like to discuss collaboration you can reach us through the "contact us" page, or call me directly.   

Many thanks and blessings, 

Jessica Waite










Contact Us

for catering inquiries, to discuss restaurant plans, or to share your excitement about plant-based diet! 

Please complete the form below

Name *

The plot Catering

What you want, how you want it. With plants.

San diego based, will travel

Cauliflower 1_ Chase life photography.JPG

Delicious vegan cuisine, tasteful presentation. Catering services you can feel good about, without sacrificing style. 

Chef Davin has a long history of creating catered events that surpass expectation. Weddings, private dinners, corporate lunches or backyard BBQ's... if we have the opportunity to serve you then we are in our element. Our team is happy to plan your event from start to finish, or to work with your preferred event coordinator to offer our professional culinary services. Choose from a variety of pre-set menus, or have us customize the meal of your dreams. Call for details, 760.445.6846.

Jessica Waite Pic .jpg

Jessica Waite

Jessica declared herself a vegetarian at the age of seven and began exploring a vegan diet at 15. While there were short returns to vegetarianism along the way, the call of the plant-based diet was strong for many reasons. Jessica has now been plant-based for most of 20 years and is a proponent of the diet and the way of life. She has been interviewed by San Diego based Vegan Danielle in an episode titled “plant based, no waste,” and was recently asked by Edible SD to be an informal vegan advisor to the magazine. She has been a speaker at events for the non-profit BeWell, talking to women battling cancer about veganism and the health benefits of a plant-based diet. Jessica aims to remain a pragmatic advocate in an effort to appeal to a broad audience. That said, she is a lover of animals and intends to spend her life working to reduce human and animal suffering.

Jessica majored in psychology and biology at California State University San Marcos and planned to study medicine. After interning for several years at a local hospital she became alarmed at the current state of healthcare and became determined to be part of the solution in a preventative way. In 2012 Jessica paired up with Davin Waite, a creative chef with a love for cooking with veggies. The two co-founded the restaurants Wrench & Rodent Seabasstropub and The Whet Noodle. Both restaurants feature many vegan menu items and focus on sourcing locally and minimizing waste through total utilization.

Jessica is currently finishing her MBA at Pepperdine University. She sits on the board of the Berry Good Food Foundation and works within her community to promote local and responsible food sourcing. Her goal is to build a business based on the ideals of conscious capitalism; a strategy that will benefit all stakeholders; partners, customers and the environment.  


Davin Headshot .jpg

Executive chef davin waite

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. Back in North San Diego County Davin continued on to Cafe Japengo, and in 2003 he returned to his hometown of Oceanside to co-found The Fish Joint. With his next project Davin created a restaurant in his own image; scrappy, irreverent and constantly pushing boundaries. Wrench & Rodent Seabasstropub began as a pop-up but quickly became a destination for those who appreciated Waite’s creative and delicious approach to minimizing waste and celebrating local and sustainably sourced products.

Waite aims to stay in a state of consistent innovation and creation in order to teach and inspire. Davin has taught sustainable cooking techniques to elementary students, culinary students and city officials. He has spoken on panels on topics including using underutilized species and sourcing from local farmers. In 2017 Davin was a keynote speaker at the California Resource and Recovery Conference, where he broke down a whole fish on stage to demonstrate how each part can be used to make delicious menu items, down to the ribs, skin and marrow. Waite’s menus reflect his values as he continues to evolve as a chef and as an advocate. 

Waite has continued his culinary evolution in the direction of plant based cuisine. He gives veggies the respect they deserve in a playful and creative way, and welcomes the challenge of creating stunning and delicious culinary offerings, with plants.