As Executive Chef/Partner of SOL Mexican Cocina in Newport Beach and Scottsdale, Deborah Schneider introduces a fresh and different approach to Mexican cuisine. Gathering inspiration from taco bars and roadside stalls in Baja and street-side trucks in Tijuana, as well as extensive travels in Mexico, she revamps traditional Mexican flavors, delivering fresh, new ways to “do” Mexican in a casual setting.
Dubbed by Bon Appetit Magazine, “The reigning queen of San Diego chefs,” Chef Schneider has almosr three decades of culinary experience. She is the author of five cookbooks, including SOL-inspired Amor y Tacos (Stewart, Tabori & Chang), award-winning Baja! Cooking on the Edge (Rodale) and Williams Sonomas Essentials of Latin Cooking. Her second book, Cooking with the Seasons at Rancho La Puerta (STC), was nominated for a 2009 James Beard Award. The Mexican Slow Cooker will be published by Ten Speed Press in August 2012. Her published work includes articles for Food & Wine and O Magazine as well as work for local publications.
Chef Deborah Schneider began her culinary career in the early 1980s, while living in Athens, Greece, where she worked as a chef on a succession of luxury charter yachts and later, as a yacht chef in Florida and the Caribbean. In 1983, Schneider settled in San Diego, where she made a culinary name for herself as the creative force behind many of the area’s best-known restaurants.
Chef Deborah Schneider for Mexican food recipes.