A perfect pairing between the shells and mollusks of Baja California by Chef Drew Deckman with the sparkling Baja Californians of the Enologist Hugo D'Acosta

Drew M. Deckman
Valle de Guadalupe, Mexico
Chefsroll.com


Chef Drew Deckman, after growing up in Peachtree City, GA and completing a degree in Philosophy from Rhodes College, embarked on a culinary journey that has brought him to Guadalupe Valley in what is now "DECKMAN'S en el Mogor.". Chef Drew spent 10 years in France, Switzerland and Germany cooking with Gastro-Masters such as Paul Bocuse, Jacques Maximin, Gilles DuPont and Tommy Byrne.

Drew was awarded a coveted Michelin Star for his work in Restaurant Vitus in Germany as well as Rising-Star Chef in Berlin in 2003 during his tenure as Executive Chef at the Four Seasons Berlin (17pts Gault Millau) and in March 2014 was Host Chef of James Beard Foundation: Baja meets NYC Dinner.

After mentoring under star-teacher and cookbook author Madeleine Kamman, Chef Drew was part of the final class of the School for American Chefs at Beringer Vineyards. He has worked in Kona Hawaii, Cancun, Mx, Rome, Italy, Shanghai, China and spent time as a private Chef to an entertainer in Los Angeles.

Chef Drew has finally found a permanent home in Baja California where he enjoys blue-water sport fishing, scuba diving and golf. Drew is dedicated to local, sustainable ingredients, is Regional Governor for Slow Food International, and has been the culinary consultant for Casa de Piedra Winery, Paralelo Winery, Estacion por Venir Winery and La Contra Vinos. Chef Drew is also an active participant in various Culinary Festivals and Events including the Baja Culinary Fest, Baja Bash, and Chefs al Rescate.



Vinos Casa de Piedra

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