Chef Info

Chef: Paul L. Dauber

Mr. Daubert, a long-time resident of Pinellas County, began his culinary career at the age of 13 while working in the family grocery. His career path began as a dishwasher at Passe-a-Grille Yacht Club and continued as he mastered new skills through stints at popular area seafood restaurants, culminating in an 18-year position at the prestigious Carlouel Yacht Club in Clearwater.
Chef Daubert attended the Club Chef’s Institute at the Greenbrier in White Sulfur Springs and has honed his skills through programs at the Culinary Institute of America and by hands-on tutelage in the art of French Charcuterie, Cajun home-style cooking and classic German cuisine. He holds membership in the American Culinary Federation.
His excitement at being at Cooters is plainly evident. “The quality of products this establishment purchases is a huge part of why I wanted to join this team”, he says. “Trackable, sustainable seafood fresh from the boats is what our customers deserve and get. Our grouper is fresh, never frozen, and our oysters are from right here in Florida. We also strive to buy fresh produce locally sourced whenever possible.”
Community involvement is important to Chef Daubert, who expects to contribute to the Cooters’ well-known reputation of good citizenship by supporting area non-profits, culinary programs, and the arts.