San Diego Chefs of the Cohn Restaurant Group

Our Celebrated Chefs

Deborah Scott

Executive Chef / Partner

Restaurants:

• Vintana wine + dine
• Island Prime/C Level
• Indigo Grill

The ability to execute her visions has been recognized by locals and peers year after year in the form of numerous awards from local voters and peers.

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James Stephenson

Executive Chef/Operations Manager

Restaurants:

• BO-beau kitchen + roof tap
• Gaslamp Strip Club

James became a self-taught chef who fine-tuned his skills and mastered different techniques by moving around the United States gaining experience.

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Daniel Diaz

Executive Chef

Restaurant:

• Corvette Diner

Daniel is a self-taught chef who truly enjoys “leading the team, making the kitchen run smoothly, and knowing the guests are enjoying their meals.”

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Jonathan Hale

Executive Chef

Restaurant:

• The Prado at Balboa Park

Jonathan’s experience and unique style have quickly distinguished him as a leader and an innovator for the Cohn Restaurant Group.

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Mike Suttles

Chef de Cuisine

Restaurant:

• Island Prime/C Level

Chef Mike Suttles was raised in the San Francisco Bay Area and was able to enjoy every benefit of this "melting pot" community, including exposure to exotic cuisine at a young age.

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Emmanuel Soliman

Chef de Cuisine

Restaurant:

• Blue Point Coastal Cuisine

A native of the Philippines, Chef Emmanuel Soliman was raised in the province of Pampanga, which is also known as the “culinary center” of the Philippines.

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Joseph Jackson

Executive Chef

Restaurant:

• 333 Pacific

Chef Joseph Jackson credits his initial interest in the culinary arts to cooking with his mother as a child. At age 23, his fascination carried him to the San Diego Culinary Institute where he graduated in 2004.

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Peter Ochoa

Chef de Cuisine

Restaurant:

• SEA180° Coastal Tavern

Chef Peter Ochoa has always loved to be in the kitchen. As a boy, he would help his grandmother cook meals for the family. Ochoa says he loves "the bond you can create with a person through food."

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Miguel Valdez

Executive Chef

Restaurant:

• 100 Wines kitchen

Valdez, the son of a single mom with 6 children, didn't cook much as a kid in Logan Heights due to the worst critics: his sisters.

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Dave Anderson

Executive Chef

Restaurant:

• Vintana wine + dine

Chef David Anderson's future in the food industry was pre-destined. Growing up with an Italian mother, a brother, and two grandfathers in the food industry, he was surrounded.

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Neil Guillen

Executive Chef

Restaurant:

• BO-beau kitchen + garden

Chef Neil Guillen is no stranger to the culinary world. With over 20 years of culinary experience, Guillen has progressed from a dishwasher to Executive Chef and is still hungry for more.

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Mike Camplin

Executive Chef

Restaurant:

• Draft Republic

Mike Camplin enjoys using old fashioned cooking techniques and creating Spanish style cuisines. He believes the most important traits to being a great Chef are being able to work under pressure and having a great sense of humor.

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Elias Gonzales

Chef de Cuisine

Restaurant:

• OB Warehouse

Elias believes that respect and loyalty are the key ingredients to a successful career, especially in the often-changing world of food.

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Jojo Vasquez

Executive Chef

Restaurant:

• The Plantation House

Chef Jojo Vasquez did not always dream of becoming a Chef, but he couldn't fight the inevitable. Growing up in Chicago, Vasquez took his first culinary steps as his father's "mini sous" helping with the family's Chinese-Filipino catering business.

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Ken Irvine

Executive Chef

Restaurant:

• SEA180° Coastal Tavern

As the principal of Irvine Hospitality Group. Ken Irvine has gathered more than 28 years of experience in the hospitality industry.

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Jim Lamoureux

Heart of the House Operations Manager

Lamoureux attributes his success as a Chef to his strong work ethic and being true to himself. He states, "The modern Chef cannot rule by fear, as in the past, but must be a true leader by always exemplifying the right behavior."

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Amiko Gubbins

Special Ops: Food and Flavor

Amiko's culinary career began by watching her traditional Japanese mother in the kitchen, but her formal training first took life in La Jolla under Ulf Anders and William Gustaf...

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