Culinary Team
Chef/Owner
Deborah Scarborough
As with many chefs, Deborah grew up cooking with her mother and grandmothers, learning different styles and techniques from each one.
After attending film school the University of Southern California, the majority of Chef Deborah Scarborough’s career was in television production in Los Angeles. Later, during her hiatus’ from television shows and at the urging of friends and family, Deborah created a successful catering operation. She then studied extensively at the prestigious Culinary Institute of America in Napa Valley’s St. Helena. Deborah’s greatest love is creating new and unusual combinations for her guests to enjoy.
Deborah developed her genuine affection for the wine industry at an early age having spent the summers of her youth working in the family vineyards.
Chef Deborah opened the Black Cat in 2002 to rave reviews. She decided it unwise and frankly, not fun, to rest on her laurels. She received her culinary education at the Culinary Institute of American in St. Helena and she travels the world to learn about new flavors and culinary techniques. Chef Deborah also finds great pleasure in experimenting with flavors and techniques in the kitchen. She feels so fortunate to have her restaurant in an area that offers a seemingly endless bounty of fresh produce and beautiful wines. She only cooks with the freshest ingredients she can get her hands on. Having grown up on a ranch, she couldn’t imagine cooking any other way. She was named one of the top chefs by Central Coast Magazine in 2004 and has been featured in many articles and has made television appearances, most recently on “Bringing it Home” with Laura Macintosh.
Sous Chef
Jessica Miller
A native to the Central Coast, Jessica Miller is from a family that was all about food. While attending the Paso Robles Culinary Arts Academy in high school, she discovered cooking as a career that would combine her need for a creative outlet and her often obsessive perfectionism.
Jessica’s training originated at the acclaimed Culinary Institute of America in Hyde Park, New York. She then journeyed to Manhattan to work at Abigail Kirsch, one of the city’s premier high end caterers.
In 2006, having a true passion for the Central Coast with its wine, local produce, seafood and amazing sense of community and hospitality, Jessica returned home, immediately landing a job at Black Cat Bistro. All of her work in the kitchen is a reflection of that love and of a desire to share it with locals and visitors alike.
