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by Slade Ogletree
With two decades of experience Clark Waters is provides
gourmet catering for special events and parties. His background in
party planning will make your next event a success whether on land or or
on your boat.
On a recent trip to La Paz I had a chance to sit down with
freelance chef, Clark Waters. Some of you may remember Clark from
his “Paradise Found Restaurant and Bar”; a popular gathering place for
gringos, especially the sailing community. Clarks nearly legendary
cuisine is now available through Paradise Found Gourmet Catering and Yacht
Chef Services. When asked about the name, Paradise Found, Clark
smiles and replies “Because for me, this is paradise. I’m living my
dream in Paradise.”
LosCabosInsider: Tell us about that dream…
Clark Waters: I was about 18 years old, and had
just returned home from Ensenada…or was it Rosalita Beach....anyway, I was
late getting home. That night my mom gave me the “You’re 18 years
old, what are you going to do with your life?” speech. I promptly
replied that I intended to buy a sailboat, sail to someplace in Mexico and
open a gourmet restaurant.
 BI: So, what was her reaction to that?
CW: She was skeptical at first, but this wasn’t as
outrageous an idea as it may sound. I was raised in San Diego and
have always been fascinated with Mexico, especially the Baja. The
people, the culture,
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 BI: So you set sail from San Diego for Baja. What was your
original destination?
CW: I never had a set destination. I had just
stopped in La Paz for supplies, but things started going my way there.
I found some side work, opened Paradise Found Restaurant and met my wife
Yuli... That was seven years ago; last month we just celebrated the
first birthday of our first child...a boy named Clarkcito (Little Clark).
BI: And now, it’s back to catering?
CW: Back to catering? I never really got out
of it. While I had Paradise Found, the restaurant, I was constantly
catering parties, weddings, special events; it’s a natural extension of
the business. We also produced "Island Madness" for the yachters on
Espiritu Santos, and Island in the Sea of Cortez. 23 miles by sea from the
nearest supplies - there is a catering challenge! I enjoy the challenge of
catering in that you have to serve a high quality product in a variety of
settings. Casual to formal dining experiences, burgers to chateaubriand, I
can accommodate a wide range menu request, any time any place. I
thrive on the challenge… that’s what keeps it fun
BI: Are you still based out of La Paz?
CW: La Paz is my home, and I have a
commercial kitchen set up at my house, but I also have a kitchen
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 really the whole spirit that makes Baja special to us all seemed to call
me. From the culinary perspective, I have always been around fine
food. By the time I was 14; my family owned and operated three
French restaurants. I worked in all three; after school, on weekends, and
summer vacation. I literally grew up in the kitchen.
 BI: So, at 18 years old you were ready to
just drop everything and head south?
CW: In my heart; maybe, but reality is a
different matter. It took me about 14 more years. During that
time I had the opportunity to work with many different chefs and with
several styles of cuisine. After a few years (and a degree form “The
School of Hard Knocks”) I had gained enough diversity in my menu that
allowed me to pick and choose my jobs. Instead of working as an employee
of restaurant, I could sub-contract my service, and I worked with several
different catering services.
BI: Have you had any formal training; such as a
Culinary College?
CW: A school? Where you take a book,
study the recipe, and then someone calmly explains the details of its
preparation to you? Well, no. For me it was more like having a
230 pound French chef who barely speaks any English screaming the details
of the proper preparation of a Béarnaise Sauce at you when he’s got 18
plates backed up on the line, and it’s your fault. That was my
classroom.
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and base of operations in Cabo. This allows me to effectively serve
the entire southern Baja including the East Cape, San Jose del Cabo, Los
Cabos, Todo Santos, and La Paz. I have a pool of workers from which
I can select kitchen assistants, professional servers and bar staff or
anything else my clients may need. I want to customize my service to
the client’s particular needs. I have the local contacts, experience
and the energy to do this. I’m a perfectionist and it shows; my
signature is on all of my work.
BI: When you first started dreaming about
Mexico, looking into your crystal ball, could you have foreseen this?
 CW: Well, it has been a long, strange seven
years. I’ve seen things and been places that I never could have
imagined. It’s not all been easy; not that I ever thought it would.
So, in that sense, the crystal ball was a little cloudy. On the
other hand, I’m here and I’m doing what I set out to do. I’ve got my
family and friends around me, and I’m doing the work that I love. I think
that’s what paradise is all about. It is possible and thanks to all who
have helped, enjoyed, or been part of the ride.
Paradise Found Gourmet Catering and Yacht Chef Services
provides custom gourmet catering for yachts and special events in Baja
Sur. For more information on planning your catered event please contact
Clark directly though this contact form or by calling the phone number
listed below.
Paradise Found
Gourmet Catering & Banquets
612 139 2543
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