Chef Drew Deckman

About the chef and the restaurant

DREW DECKMAN | CHEF & CO-OWNER
31ThirtyOne by Deckman’s (San Diego, CA) the3131.com
Deckman’s en el Mogor (Valle de Guadalupe, B.C. México) deckmans.com
Conchas de Piedra (Valle de Guadalupe, B.C. México) conchasdepiedra.com
Enso Omakase (Valle de Guadalupe, B.C. México) ensomakase.com

Drew Deckman is a prominent advocate for ethical farming and the slow food movement in Mexico, committed to embedding principles of environmental sustainability in every aspect of the dining experience at the zero-kilometer/ responsable 
Deckman’s restaurant group.

This summer, Drew and his wife, Paulina Deckman, will debut their first restaurant in the United States, 31THIRTYONE in San Diego, CA. This cause-driven concept aims to expand Deckman’s earth-to-table mission, prioritizing sustainable sourcing across all operations and pledging 1% of monthly revenue to support farmers in implementing carbon farming projects in collaboration with Zero Foodprint.

In 2024, with the arrival of the Michelin Guide in Mexico, Deckman’s en el Mogor earned the prestigious Green Star in the Sustainability Category, while Conchas de Piedra received both the Green Star and the coveted Red Star.

—Deckman’s en el Mogor, Conchas de Piedra, and Ensō Omakase—have garnered accolades from prestigious culinary organizations and featured in esteemed publications like The New York Times, Wall Street Journal, Food & Wine, and Bon Appétit, etc. significantly enhancing the profile of Mexico’s premier wine region.

Before settling in Baja, Drew spent over a decade honing his culinary craft in Europe, learning from masters such as Paul Bocuse, Jacques Maximin, and his mentor Madeleine Kamman. His leadership at Restaurant Vitus earned him a coveted MICHELIN Star in 2000, and he was recognized as a Rising-Star Chef during his tenure at the Four Seasons Berlin in 2003.

Drew will also star as the host and executive producer of Ingrediente Mexico, a new docuseries premiering on Amazon Prime Video this summer. This captivating series follows renowned chefs, producers, and artisans as they embark on a genuine culinary and cultural journey to explore indigenous ingredients from around the world.

Beyond his restaurants, Drew passionately applies his ethical values and extensive knowledge of food systems in his roles as Regional Governor for Slow Food International and board member of the Sustainable Seafood Foundation and Meals on Wheels San Diego. He has collaborated with various NGOs, including Smart Fish, Pro-Natura, EDF, and WWF, and is an active member of Slow Food USA and Mexico, as well as the Blue Ribbon Task Force by Seafood Watch at the Monterey Bay Aquarium.

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