Address: Olas Altas 314 Emiliano Zapata, Los Muertos Beach, Puerto Vallarta, Jalisco, Mexico
Hours: Monday – Sunday, 9:00 a.m. – 11:00 p.m.
Reservations:+52 (322) 222-0566 / +52 (322) 231 7634
The Legacy of Daquiri Dick’s on the beach, a Puerto Vallarta gem for 50 years, has been energized and reinvented by Chris Diamond and Chef Wayne, who have been restaurateurs and caterers in Los Angeles for the past three decades. Their Business partner and Entrepreneur who is Javier Jimenez has designed the décor. He has created a casual Beach Chic atmosphere that is open air, beautiful and flowing. While overlooking the Beach, Ocean, and Sunsets you will enjoy Chef de Cuisine Martin Gonzalez creative California Cuisine and Latin Fusion dishes. Local Seafood dishes such as Mahi Mahi and Sea Bass, Grilled Octopus are House Favorites. As well as Birria Short Ribs with Parmesan Risotto, Boneless Half Chicken Diablo, Center Cut Pork Chops with Blueberry Chipotle Sauce. The amazing Captain Crunch Onion Rings which are Chef Wayne’s famous starter are a great with their House made Daiquiri’s.
Over the years, Chris and Wayne and Chef Martin have catered intimate dinners, birthday parties, cocktail receptions, weddings, movie premieres, the Elton John’s AIDS Foundation Oscar Gala (the past 20 years) and Steven Tyler Janie’s Fund Grammy Party for the past five years. Some other highlights from the hundreds of A-list events included: 13 Lives, Brad Pitt’s Bullet Train, Tender Bar, Spiderman, LA Chargers, NFL Headquarters Family Day; along with Diana Ross 70th Birthday Party Gala and more! We are bringing our Catering Experience to Vallarta and can host events at Daiquiri Dick‘s in the Dining Room, on the Patio and the Beach. We also offer off premise catering to your Condo, Hotel Suite or Villa for any occasion from Romantic Dinners to Wedding Receptions.
CHEF OWNER
Chef Wayne Elias
Chef Wayne studied Culinary Arts at the Rhode Island School of Design. He has traveled the world to learn many different styles of cuisine and flavor profiles.
After living for 40 years in Los Angeles, he has now moved to Vallarta to open the Legendary Daiquiri Dicks on the beach with a new California Latin Fusion Menu.
Wayne started his culinary adventure in San Francisco where he worked at 2 restaurants. French Café during the day and an Italian Trattoria in the evening. From there he moved to Los Angeles. He worked at the Bon Appetit Café for 2 years. Then moves to the Westwood Plaza Hotel and worked under French and Danish Chefs. Learning about the different specialties from those countries. After 5 years he moves to UCLA Faculty Club and took over the kitchen. Here he started his California Cuisine and introduced this club to a lighter and farm to table menu. Afterwards he took over Marks’ Restaurant on the famed La Cienega Blvd and at this time started his catering business Crumble Catering Company, which provided food service and catering for the NBC Studio Burbank commissary and the Deluxe Labs Studio lot commissary and the 1200 seat John Anson Ford Amphitheatre.
Along with the Crumble Team, he has been providing creative food and seasonal food for over 19 years for the Elton John Aids Foundation Oscar Party Gala and, most recently, provided services for the 4th annual Steven Tyler Grammy Viewing Party that benefit’s Janie’s Fund.
Wayne has catered hundreds of A-list events for Sir Elton John, Diana Ross, Paris Hilton, Kevin Huvane, Drake, Foo Fighters, Justin Bieber, Selena Gomez, Housewives of Beverly Hills, LA Dodgers, NFL Headquarters, Jumanji, Happy Potter, to name a few.
LOCAL CHEF
Chef Martin Gonzales
Born in Michoacán, Martin has lived in Los Angeles for the past 30 years. He immigrated to California with his family of eight, leaving behind a life of poverty in Mexico. As a child, Martin began cooking for his family, and it was from these humble beginnings that his passion for cooking grew. Both of his brothers are now renowned chefs in California as well.
Martin developed his own unique style, blending California Fusion Cuisine, and he is now bringing his innovative menu to Daiquiri Dick’s. He currently serves as the Executive Chef and Owner of Daiquiri Dick’s on the beach.
Previously, Martin opened Mark’s Restaurant on the famous La Cienega Boulevard in West Hollywood, which quickly became a hit with both Hollywood celebrities and locals. Following its success, he launched a second Mark’s location in the coastal town of Laguna Beach. After these ventures, Martin teamed up with Chef Gonzalo Torres at the popular Los Feliz supper club, Rockwell Table & Stage, and later collaborated with Chef Wayne Elias at Crumble Catering. Together, they have catered the Elton John Oscar Party for the past 19 years, along with numerous Hollywood premieres and galas for high-profile clients such as Diana Ross, Steven Tyler, Paris Hilton, and major studios like Warner Bros., Paramount, Disney, Universal, and Apple TV.
GUEST CHEF
Chef Gonzalo Torres
Gonzalo, born in La Piedad, Michoacán, Mexico, moved to California at the age of 17 in 1980, bringing with him a deep-rooted passion for cooking that was nurtured during his childhood. From a young age, he spent countless hours in the kitchen, learning from his grandmother and mother as they prepared family meals. By the age of 12, Gonzalo had discovered his love for cooking and the power it had to unite people through shared meals.
He began his culinary career in Los Angeles hotel restaurants, starting as a baker. His dedication and skill quickly earned him the position of Pastry Chef at the Westwood Plaza Hotel at just 19 years old. Shortly after, he was promoted to Sous Chef, where he honed his expertise in international flavors and cuisines.
For the past 40 years, Gonzalo has worked in private restaurants and catering companies, specializing in California cuisine infused with Latin flavors. He is dedicated to using sustainable ingredients and creating a true farm-to-table experience, always striving to connect people through the art of cooking. His commitment to fresh, locally-sourced ingredients has become a hallmark of his culinary approach, bringing both authenticity and innovation to the table.
