Chef Deborah Scott is known for her ability to pair eclectic flavors into magnificent, innovative, and scrumptious dishes. Chef Scott’s unparalleled success as a restaurateur comes from her inherent talent, culinary education and apprenticeships at award winning restaurants in Newport, Rhode Island, Whitehouse Tavern and Clark Cookhouse, as well as her role as Executive Sous Chef at Monterey Plaza Hotel’s Delfino’s On the Bay in Monterey, California.
Celebrity Chef Scott has expanded her talents as a culinary artist to launch many restaurants. The Mediterrano in Alpine and Indigo Grill, located in Little Italy of San Diego, California were her two first projects and were met with wild success. At Indigo Grill, Deborah Scott created the eclectic menus, designed everything from the logos to the interior, and was in charge of both the front and back of the house. From there, Chef Deborah teamed up with David and Lesley Cohn in opening Kemo Sabe, in Hillcrest, California, a restaurant with southwestern influence and Asian flair, is a perfect example of Scott’s ability to create cohesion in different types of flavor. In 2005 Deborah was named partner of Cohn Restaurants. Her most current restaurant launch is Vintana in Escondido, California. Known for her attention to detail, unique vision and distinct ability to create innovative dishes, Chef Scott received Conde Nast’s Traveler’s Best of San Diego award.
Chef Scott has since branched into the bustling food truck industry in San Diego by creating Chop Soo-ey and Ms. Patty Melt. These trucks are mostly used for private catering events and major festivals.