Olas Altas 314 Emiliano Zapata, Los Muertos Beach, Puerto Vallarta, Jalisco, Mexico
Hours: 9:00 p.m – 12:00 a.m
+52 (322) 222-0566
+52 (322) 231 7634
The Legacy of Daquiri Dicks 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 Dicks 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 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.
Chef Francisco Ahumada Green
Having started his culinary career around the end of the last century… starting away from his place of origin (Los Cabos), in Puerto Vallarta, Jalisco, Mexico, in the extinct La Joya de Mismaloya hotel, south of this beautiful port.
After completing this stage, acquiring studies in the city of Guadalajara, Jalisco, extended by a diploma in seafood cuisine at the Culinary Institute of America in Napa Valley California, thus clarifying a very characteristic style in its cuisine… haute cuisine from the sea. .
Returning to their land of origin, practicing some of the new Mexican cuisine and thus acquiring the possibility of traveling to the old world in order to accentuate what has been achieved to date.
The kitchen is focused on what we now call spontaneous and signature cuisine, thus assimilating a semi-molecular style in it.
While in Madrid I had the opportunity to work for the group “Sabor a mi” acquiring the administration of different kitchens in that city, thus achieving very interesting qualities, achieving a traditional Mexican style and at the same time a European touch.
Back in Mexico, I had the opportunity to open different restaurants in the Riviera Nayarit area, as well as being part of the Grand Miramar hotel as executive chef, a luxurious hotel located in Conchas Chinas.
as well as the opening of a restaurant in the town of San Jose del Cabo in Baja California Sur, “La ostra” a restaurant characterized by a quite innovative style without leaving that essence of the sea that characterizes my cuisine so much.
Always encouraging learning, I have been part of different conventions throughout the Mexican Republic as well as festivals and workshops, accentuating the pleasure of sharing knowledge.
after a time in support in different establishments as well as in the refreshment of cymbal assemblies in his own style.
Today I am the chef of the restaurant “Awaken your sense” an immersive restaurant that adheres to an international style and with a minimalist and molecular touch, a place where we awaken all the senses, said restaurant belonging to the prestigious hard rock chain Los cabos