Florisiana Cooking School at Eaton's Beach Sandbar & Steam Shack

Award winning Chef Dave Del Rio has developed the "Florisiana" cuisine; he combines "3 C's and a little BS" jovially referring to the five melded cooking styles of Cajun, Creole, Low Country, Barbeque and Spanish.
Chef Dave hails from Ybor City, the heart of old Tampa's Latin community. He began his career in the restaurant industry in 1978. This 'spicy guy', has been instrumental in opening over 100 restaurants. Del Rio's accomplishments include being the Executive Chef and Director of Culinary Research and Developement for Lee Roy Selmon's and one of the corporate R&D chef's for OSI Restaurant Partners, the parent company for Outback Steakhouse. He has received several awards throughout his career including the 'Maitre du Gout', which is the 'Master of Taste' distinction, awarded by Corporate Chefs of America.