Drew M. Deckman

Valle de Guadalupe, Baja California, Mexico

Drew M. Deckman
Country of Residence:

  1. Your Restaurant/Business:
    Deckman’s en el Mogor – when the family bought the ranch in late 1940’s it was the only word on the old maps, so they kept the name.
  2. About Your Kitchen:
    Our kitchen is entirely outdoors – centered in the heart of our ranch and vineyard. Everything we do is wood-fired, only using wood from trees on our property.
  3. Your Favorite Chef Works Item:
    : All the Urban Collection aprons are spot on, however my current favorites are the denim aprons. I’m wearing the Memphis Bib Apron.

4. First Job:
At 15 I was a dishwasher at a pizzeria in Peachtree City, Georgia, USA.
5. Your Favorite Cookbook:
The New Making of a Cook: The Art, Techniques And Science of Good Cooking by Madeleine Kamman. Hands down.
6. Your Awards:
I am most proud of a Michelin Star at Restaurant Vitus in Germany and the Rising-Star Chef Award in Berlin 2003. I am now involved with numerous organizations promoting sustainability.
7. Your Cooking Inspiration:
Our farm, the farmers market, the weather, everything is inspiration for us. Ever heard of farm-to-table? Well, we bring the table to the farm. Seriously, I work in hiking boots!
8. Your Specialty Dish:
Oysters in whichever form possible.
9. Favorite Dish To Eat:
Kumiai oysters from the Pacific Ocean with a dry white wine or Champagne.
10. Weirdest Thing You Ever Ate:
I had Bird’s Nest in Shanghai. It’s Sparrow saliva and mud mixed together. I think that counts, but I also had Jelly Fish which was pretty weird too.
11. Favorite Ice Cream Flavor:
Mint Chocolate Chip, it’s boring I know.
12. Favorite Drink:
A Negroni cocktail made of one part gin, one part vermouth rosso and one part Campari garnished with orange peel.
13. Favorite Wine:
Red: Mogor Badan’s Estate Blend (we make it here on the property). White: Unoaked Chardonnay from Lechuza Vineyard.
14. Who Would You Most Like To Cook For:
It would be an honor to cook for the respected American chef, Alice Waters again. I cooked for Alice, her daughter Fanny and friend on her 70th birthday and we became good friends after that dinner.
15. Who Would You Least Like To Cook For:
Myself – I’m too hard on myself.
16. Favorite Things To Do When Not Cooking:
I love learning about the wineries in Mexico, helping my friends with wine production and understanding the science behind it all – this has changed all my life. Spending time with my beautiful wife, Paulina and my new baby daughter, Matilda whom I love dearly means everything.
17. Your latest project:
We are working on opening a mollusk based restaurant at the Casa de Pierdra winery…among other things.
18. Favorite City and Why:
Lyon in France for the unlimited gastronomic possibilities that are there, the variety and quality is unbeatable.
19. Your Greatest Indulgence:
Fresh Chanterelle mushrooms or Sea Urchin.
20. Your All Time Best Culinary Tip:
Taste it, taste it again and taste it one more time. — Want to be featured as our Chef of the Month? Email marketing@chefworks.com to apply.

Leave a Reply

Your email address will not be published. Required fields are marked *