*Baja! Cooking on the Edge - Chosen by Food & Wine magazine as one of the year’s best cookbooks
Deborah M. Schneider
Executive Chef / Partner of SOL Cocina Restaurant Group, Cookbook author.
Deborah is author of 5 cookbooks that explore her fascination with Mexican food and culture. The Mexican Slow Cooker, features easy-to make authentic Mexican dishes for the slow cooker and beyond. Amor y Tacos is a modern spin on tequila drinks, inspired tacos and exciting antojitos that will forever change your ideas about Mexican food.
James Beard Award -nominated Cooking with the Seasons at Rancho La Puerta: Recipes from the World Famous Spa (Stewart Tabori & Chang) celebrates the organic gardens and cooking school of Rancho La Puerta, one of the world’s most famous fitness resorts, where she is a frequent guest teacher. The Ranch was chosen as the world’s #1 spa by Tavel & Leisure Magazine in 2010.
Her first cookbook, ¡Baja! Cooking On the Edge (Rodale), is an adventurous trip through the foods and wines of Baja California. It was chosen by Food & Wine Magazine as one of the best cookbooks of 2006. This is the book that inspired SOL Cocina, her exciting new restaurant in Newport Beach.
Along with several other authorities on Latin cooking, Deborah co-authored and wrote the introduction to Williams Sonoma’s Essentials of Latin Cooking, latest in their award-winning series of colorful, beautiful cookbooks.
Through her restaurant work and writings, Deborah has been influential in the local farm to table movement and in supporting sustainable fisheries in California and Baja. She has mentored many young chefs and supports community groups and culinary fund-raising efforts.
She received her CEC ranking (Certified Executive Chef) in 2001 from the American Culinary Federation, recognizing over 20 years of professional cooking and other accomplishments. From 2005- 2008 Deborah was Executive Chef of the exclusive Turf Club at Del Mar Fairgrounds and Race Track. In 2005, Deborah opened the popular Jsix/Jbar and Hotel Solamar, located in San Diego’s chic Gaslamp District. From 1998-2004 she was Executive Chef of the four-star Hilton La Jolla Torrey Pines, the first (and so far only) woman to hold an executive chef position with the hotelier. Other stops in her 28-year career include the venerable Grant Grill (where she was first female chef, ) Dobson’s Restaurant and La Gran Tapa, all in San Diego.
In the early 1980’s she spent 8 months on a BMW motorcycle exploring France, Spain, the Canary Islands, North Africa, Italy and Greece. While living in Athens, Deborah spent a year working as chef on a succession of luxurious charter yachts. She later worked as a yacht chef in Florida and the Caribbean before switching coasts and settling in San Diego in 1983.
Before cooking took over her life, Schneider was Executive Editor of a specialty publishing house in Toronto where she designed magazines, wrote and edited copy, and oversaw production of souvenir books for clients as diverse as the Toronto Blue Jays, Canadian Opera Company, Stratford Shakespearean Festival and Winnipeg Jets hockey team.
Schneider recently celebrated her 25th wedding anniversary with the surfer of her dreams. She has two college-age children. They cook.
JAMES BEARD FOUNDATION AWARD