About the Chef
Executive Chef & Partner, SOL Cocina
Dubbed by Bon Appetit Magazine, “The reigning queen of San Diego chefs,” and nominated for a coveted 2009 James Beard Foundation Award for her cookbook Cooking with the Seasons at Rancho La Puerta, Chef Deborah Schneider brings a wealth of knowledge and experience to her newest venture as Executive Chef of SOL Cocina. Schneider draws upon her rich culinary background and over 25 years of professional cooking experience to bring the wonderful tastes and laid–back beach vibe of the Baja Peninsula to Southern California.
Schneider’s passion for Baja was inspired by countless surf trips down the coast. There, at small street stands and on pristine beaches, she discovered the flavorful, healthy cuisine, rich with fresh seafood and inventive preparations, that is at the heart of the concept of SOL Mexican Cocina. Her first cookbook, ¡Baja! Cooking on the Edge (Rodale, 2006) was chosen one of “The Best of the Best” of 2006 by Food & Wine Magazine. Amor y Tacos (STC, 2010) which puts an exciting spin on modern Mexican food and cocktails and features many recipes from SOL Mexican Cocina. She co-authored Williams Sonoma’s Essentials of Latin Cooking in 2010. Her most recent book is The Mexican Slow Cooker (Ten Speed Press, 2012).
Through her restaurant work and writings, Deborah Schneider was an early advocate of the local farm to table movement and in supporting sustainable fisheries in California and Baja. Her second book, Cooking with the Seasons at Rancho La Puerta: Recipes from the World Famous Spa (Stewart, Tabori & Chang, 2008), celebrates the organic gardens and cooking school of the legendary Rancho La Puerta one of the world’s most famous fitness resorts, where Schneider is a frequent guest teacher.