Drew Deckman

Chef, Deckman's

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 ten 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).

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, Mexico; 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. He 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.