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Our Celebrated Chefs

Deborah Scott

Executive Chef / Partner

Restaurants:

• Coasterra
• 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.


 

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.


 

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.”


 

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.


 

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.


 

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.


 

Samuel Geffroy

Executive Chef

Restaurant:

• Blue Point Coastal Cuisine

Chef Samuel prides himself on composing expertly prepared dishes using classic French techniques and quality ingredients.


 

Tim Eylens

Chef De Cuisine

Restaurant:

• OB Warehouse

Eylens believes the most important part of being a Chef is “not being afraid to get your hands dirty” and attributes his success to his parents for teaching him the meaning of hard work.


 

Bryan Brown

Executive Chef

Restaurant:

• Vintana wine + dine

For Brown the most important part of being a Chef is understanding the Guest. "It doesn't matter if I think a dish is perfect, the Guest has to like what I put in front of them."


 

Tyler Shipton

Executive Chef

Restaurant:

• BO-beau kitchen + garden

Tyler Shipton's first experience working with food was on the small farm where he grew up in southeastern Minnesota. After graduating high school Shipton initially pursued a degree in Art, but it wasn’t long before he returned to his roots.


 

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.


 

Devon Junkin

Executive Chef

Restaurant:

• BO-beau kitchen + bar

Devon’s dream is to eventually own a restaurant with his wife, who also works in the industry as pastry chef. For now he plans to continue creating delicious food, expanding his culinary knowledge and having fun in the kitchen while doing it!


 

Steve Zurkey

Executive Chef

Restaurant:

• 333 Pacific

Chef Steve attributes his success to the sheer love he has for being in a kitchen. “I thrive on being in a constantly moving, high-stress, 90 degree environment."


 

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.


 

Dave Anderson

Heart of the House Operations Manager

Restaurant:

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.