Company: Deborah Scott, Restaurateur, Executive Chef and Partner in three of the Cohn Restaurant Groups’ definitive San Diego restaurants – Indigo Grill, Kemo Sabe and Island Prime/C-Level. Scott is known for mixing up deliciously unexpected flavor and texture combinations, served with panache presentation. Her cuisine and restaurants have a loyal local following and have received numerous awards including the coveted Gold Medallion Awards for Best Fine Dining Steakhouse for Island Prime and Best Ethnic Restaurant for Indigo Grill in 2007. Scott’s signature dishes, Deborah’s Skirt’s on Fire Steak Salad and Roasted Nut Crusted Fried Brie, are inspired by her Southern roots. Unlike many chefs, Scott spends time “touching” every table, welcoming guests with a taste of Southern hospitality. Scott has expanded her talents beyond the kitchen to include selling her trademark brie cheese at Whole Foods Market and branding signature bottled water at Island Prime to benefit Project Wildlife.
