Our Chefs - Cohn's Top Chefs in San Diego

Our Celebrated Chefs

Deborah Scott

Executive Chef / Partner

Restaurants:

• Coasterra
• Vintana wine + dine
• Island Prime / C Level

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

Restaurant:

• BO-beau kitchen + roof tap

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

CRG Culinary Team

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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Steve Zurkey

CRG Culinary Team

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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Tim Eylens

Executive Chef

Restaurants:

• Del's Hideout
• Coaster Saloon

Having spent his childhood in his parents’ diner, Indiana native Chef Tim Eylens has always felt a connection to the restaurant industry and credits his nontraditional upbringing as the key driver to his 20-year culinary career.

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Benny Tayco

Executive Chef

Restaurant:

• BO-beau kitchen + roof tap

Chef Benny began his culinary schooling at Le Cordon Bleu in Portland, Oregon, where he developed his technique and discipline for the craft.

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Julio Esquivel

Executive Chef

Restaurant:

• Draft Republic - Carlsbad

Since childhood, Executive Chef Julio Esquivel of Draft Republic always dreamt of becoming a chef. Little did he know that growing up in his grandmother’s small restaurant would lead him to a longstanding career in the culinary arts.

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Martin Juarez

Executive Chef

Native San Diegan Martin Juarez never sought to pursue a culinary career, however his passion for the industry couldn’t be denied once he found himself in the kitchen.

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Joel Cammett

Executive Chef

Restaurant:

• BO-Beau kitchen + bar

Joel Cammett got his start working at a pizza parlor in his home state of Georgia where he bussed tables, washed dishes and cooked whenever he was given the chance. Joel educating himself through a series of apprenticeships with accomplished chefs around Atlanta.

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Christina Pancheri

Executive Chef

Restaurant:

• Vintana wine + dine

At age 24, Christina Pancheri enrolled in the Art Institute of San Diego’s Culinary Arts program. She also took her first foray into the industry as garde manger at La Villa in Little Italy, subsequently working as a pasta and pastry cook for the farm-to-table eatery.

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Giovanni Gadiano

Executive Chef

Restaurant:

• The Plantation House

An early job as a pantry cook at the Coronado Boathouse helped Gadiano realize his passion for the food industry, and after his service in the Navy, he worked his way up under the employment of several notable San Diego based restaurant groups.

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