Chef Travis Swikard
San Diego native Chef Travis Swikard spent over a decade in New York City cooking alongside Daniel Boulud and Gavin Kaysen before returning home to open Callie, where his bright, ingredient-driven “Cuisine du Soleil” earned national recognition from the Michelin Guide, Esquire, and Robb Report. He has since expanded with Fleurette in La Jolla, named one of Robb Report’s 13 Most Exciting Restaurant Openings in America, celebrating the flavors of the French-Italian Riviera.
His Knives: Our 8.5" Chef Knife with handle in Fleurette colors is Chef Travis' daily driver. He also uses our custom yanagi and honesuki.
Captain Duane Diego
Captain Duane “Diego” Mellor has built an unbreakable reputation as one of the most knowledgable, consistent, hard working and well-respected captains in the nation. This reputation is backed by being voted as Charter Captain of the Year in 2019 by the readers of Sportfishing Magazine. Hailing from San Diego, California Duane is the owner and operator of the highly acclaimed Pinnacle Sportfishing outfit.
His Knives: The Ahi Fillet, The Hamachi Fillet, & The Barracuda.
Chef Davin Waite
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.
His Knives: Too many to list. We've been making Chef Davin cool blades for almost a decade!
Chef Aidan Owens
Chef Aidan is Culinary Director at both Herb & Sea and Herb & Wood, two of San Diego's most acclaimed restaurants, where he emphasizes sourcing local, sustainable ingredients and minimizing waste. He’s got a reputation for whole-animal butchery, fermentation projects, and frequenting local farmers' markets.
His Knives: Our 8.5" Chef Knife & El Choppo. Plus The Snapper, The Marlin, The Hogfish, all of which he helped design!