David Romero is a man who loves his craft, one that he has perfected over the last 20-plus years.

Growing up in New Iberia, Romero, like most, watched and learned the care of cooking from his parents. He also taught himself. Over the years that followed, he knew that cooking was what he wanted to do for the rest of his life.

After owning Dave’s Quality Meats, he knew it was time for something different. Something that allowed him to continue doing the one thing he loved most: cooking for others. His next adventure: Stuffed-by Dave, homemade and handcrafted stuffed french breads, sold locally in and around New Iberia.

For Romero, his love and passions are evident when you hear his story. But there is more to him. He recently spoke to The Daily Iberian about cooking, growing up in New Iberia, his favorite dishes and more. This is Behind the Grill: David Romero.

For you, David, what is your favorite memory of growing up in New Iberia?

I played a lot of baseball, and I think that would be it. Growing up here wasn’t too bad. I loved my time here.

Did you ever consider doing anything other than cooking? Did you have a different career goal?

Cooking is what I decided I wanted to do with the rest of my life. I just watched my parents, my grandparents, just learning. Through the years, I had a lot of retired people working for me and I learned a lot from them.

What would you say is something valuable that you were taught that you still use to this day?

You can’t fool your customers, so you might as well give them straight up good stuff from the community.

What have you enjoyed most about owning your own business?

I enjoy the freedom that I get with owning my own place. I get to make my own decisions and live with those decisions. And I try to bring new products from time to time to pique their interests. And everything seems to be working out fine, the way we are doing it.

What are some things you have been trying that you would say have worked?

I just make different breads from time to time, different stuffed breads. It’s to keep everyone’s interest going.

Not counting stuffed bread, what is something that you enjoy cooking? And what would you say makes it so good?

Gumbo. I don’t have a recipe but I have been cooking gumbos for as long as I have been open for 30 to 40 years and that is what I like to cook. Chicken and sausage and shrimp and okra are some of the favorites. For me, I think good products and good portions of what you use makes a good gumbo. Your roux to water, your vegetables, the amount of meat you put in.

What are you enjoying about your life right now?

I just like what I do and I am blessed to do what I like and my family supports me 100%, so that is a big help.