Deborah Scott can create a delicious meal with just about any ingredient. When she was a student at Baltimore International Culinary College, she not only had the highest grade point average, she also was awarded the gold medal in the school’s Cooking Competition. With only a brown shopping bag of various unrelated food items, Deborah concocted a recipe so delectable she received two awards from judges at the American Culinary Federation.
A native of Virginia Beach, Virginia, Deborah Scott attributes her diverse tastes and love of spicy, exotic foods to her strong creative mind. She perfected her talent of pairing together different tastes in the graduate studies program at the Culinary Institute of America in Hyde Park. With plenty of knowledge and skill, Deborah quickly gained hands-on experience at the award-winning Clark Cookhouse and Whitehouse Tavern in Newport, Rhode Island. She then moved on to be Executive Sous Chef for two years at Monterey Plaza Hotel’s Delfino’s On The Bay.
After moving to California in 1992, Deborah Scott opened the acclaimed Mediterraneo in Alpine. Her cooking demonstrates a unique creative flair that has built a strong following of loyal clients. More recently, Deborah introduced Indigo Grill to San Diego’s Little Italy. She created the restaurant’s menu, operated both the front and back of the house, and developed everything from the logo to Indigo Grill’s unique décor.