Deborah Scott

About Deborah

Coasterra, Indigo Grill, C Level/ Island Prime, Chop Soo-ey/Patty Melt Trucks, Vintana

As one of San Diego’s most renowned celebrity chefs, Deborah Scott is known for her diverse tastes and ability to create innovative dishes with an emphasis on presentation. Chef Scott first caught the eye of restaurateurs David and Lesley Cohn in 1995 when her affinity for fusion landed her as the head of Kemo Sabe, the Pacific Rim infused concept formerly housed in Hillcrest.

As a native of Virginia Beach, Virginia, Deborah perfected her talent of pairing eclectic flavors during culinary school. Scott, a graduate of the Baltimore Culinary College, also boasts graduate courses from the Culinary Institute of America in Hyde Park. Deborah quickly gained hands-on experience at the historical Clarke Cooke House and White Horse Tavern in Newport, Rhode Island, followed by a stint as Executive Sous Chef at Monterey Plaza Hotel’s Delfino’s On The Bay. After successfully stepping onto the San Diego culinary scene, Scott was designated to re-introduce Indigo Grill to Little Italy in 2001 where she helped inspire everything from the logo to the eatery’s unique décor. The standout menu showcases Scott’s flair for indigenous ingredients, exotic flavors and artful composition. Chef Deborah is also behind the dual-concept steak and seafood restaurants, C Level/Island Prime. These premier dining destinations are located under one roof and situated on the bayfront waters of downtown Harbor Island. Island Prime features high-end seafood and prime steaks with an extensive wine list while C Level offers a more casual menu and ambiance. Scott then introduced the Chop Soo-ey and Ms. Patty Melt food trucks, which offer San Diegans a limitless combination of tasty and innovative street fare. In May 2012, Deborah Scott once again wowed patrons with California Modern Cuisine at approachable price points when she launched her Vintana in Escondido.

Her latest endeavor and most ambitious project to date, Coasterra, opened in August 2015 directly adjacent to C Level/Island Prime. A project nearly a decade in the making, Coasterra is $15+ million bayfront modern Mexican restaurant, lounge, and event space on Harbor Island. With Chef Deborah at the helm, the 28,000 square-foot venue offers a compelling combination of panoramic views of San Diego’s downtown skyline, carefully crafted Mexican dishes, and tequila-focused cocktails.

Well known for her hands on approach to hospitality, Scott can be found at each of her restaurants nightly where she oversees her kitchens and visits with guests to ensure a one-of-a-kind dining experience. When she’s not at one of her award-winning venues, the avid animal lover regularly donates money and volunteers her time to animal advocacy programs such as The Project Wildlife Foundation, an organization that facilitates the adoption and rehabilitation of animals in need. Chef Deborah Scott was named “Chef of the Year” 2012 by U-T San Diego and has been awarded with multiple accolades for Best Chef in San Diego by San Diego Magazine, 944 Magazine, San Diego Home & Garden Magazine and the California Restaurant Association. Chef Scott has appeared in Condé Nast Traveler, Sunset Magazine, Food & Wine Magazine and Nation’s Restaurant News.