In a city far from the coast, chef David Solórzano delivers ocean-fresh flavor through his concept, Seaview & Main. His mobile oyster bar and catering company centers on a simple promise: “sourced, shucked, served.”
“In the desert some people feel like oysters and fresh seafood in general is still a thing that you cannot get as easily,” Solórzano said. “We source from reputable companies that work with licensed sustainable farms and have them delivered fresh for our guests, we take all the guesswork out and set up, shuck and serve along with all accompanying accoutrements.”
Solórzano grew up between Southern Arizona and Central Mexico, with time spent on Alaska fishing boats. These diverse experiences shaped his approach to freshness and simplicity.
“Freshness, simplicity, and quality are things that I believe go hand in hand and working and living between these places have shaped how I like to cook and share experiences,” he said.
Through Seaview & Main, Solórzano wants guests to relax and enjoy their gatherings without worrying about logistics.
“We believe that an important part of a guests party, event, or casual get together is to actually be able to enjoy yourself as a host,” he said. “Even though we cannot help with every aspect, we provide that at least with our part of your event.”
Food, he said, should always be joyful. “Food should be fun, no matter if it’s a fine dining experience or slurping back oysters in a backyard, we hope to evoke a sense of time, wonder and happiness.”
Solórzano is currently executive chef at Agustín Kitchen. In the past, he worked in acclaimed kitchens such as Penca, BATA, Cielos at Lodge on the Desert, and Hacienda Del Sol Guest Ranch Resort.
“I feel like my background has given me a sense of skills that focus on quality, technique, and hospitality that transfers to many aspects of food and service, and that translates seamlessly,” he said.
He balances luxury and approachability through thoughtful sourcing.
“We offer products that are high quality and pair them with exceptional ingredients from producers that put the same care themselves,” Solórzano said. “We feel like amazing product shouldn’t be reserved for the elite, everyone should be able to enjoy them.”
Sustainability guides his menu and sourcing practices.
“Oysters can be farmed with minimal environmental impact, using low-tech methods and their cultivation helps restore coastal habitats and prevent erosion,” Solórzano said. “They enhance biodiversity and can be harvested sustainably, ensuring populations remain stable.”
While a brick-and-mortar location could come later, Solórzano is focused on expanding his mobile catering model.
“As of now we would like to grow our mobile concept, we feel like a brick and mortar would be amazing once the time is right but are happy serving southern AZ as much as we can,” he said.
For more information, visit seaviewandmain.com.
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