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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.


 

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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 Camplin

Executive Chef

Restaurants:

• Draft Republic - Carlsbad
• Draft Republic - La Jolla

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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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.


 

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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.


 

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Steve Zurkey

Executive Chef

Restaurant:

• 333 Pacific

Steve's passion for the culinary arts grew from following his grandmother around the kitchen helping her prepare dishes and giving suggestions on what to cook.


 

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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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Dave Anderson

Heart of the House Operations Manager

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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