It is our goal to share with you the experience of bringing the “table to the farm.”

Unless otherwise noted:

  • All our Wine, Vegetables, Herbs, Lamb, Olive Oil, and Eggs are estate grown or produced here on the Mogor Ranch.
  • All our Fish and Seafoods are sustainable, always from the Baja Penninsula and when possible from SmartFishAC.
  • All our salt is from San Felipe
  • All our cheeses from our neighbors both here in Guadalupe Valley and Ojos Negros
  • All our beef is local and responsible.

We strive to be as sustainable as possible and therefore do not offer commercial bottled waters or soft drinks. We re-capture our waste water to use for irrigation and recycle our plastic, glass and metal wastes.

All of our food is prepared to order which maximizes freshness and allows you to customize your order based on your dietary requirements. Please let your server know about special needs you may have, we are more than happy to comply.

Thank you for being part of the sustainable table that is Deckman’s en el Mogor. This is slow, not fast food.

Remember, everyday you vote with your fork. Choose wisely.

Buen Provecho.

Drew Deckman

Drew M. Deckman
Valle de Guadalupe, Mexico

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.

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Wine & Food festival Mexico City 2016
Terra Madre Salone del Gusto 2016
Chef's Roll presents: Chef's Plate 4 Baja
Chef’s Plate, the ultimate traveling competition, travels to Valle de Guadalupe, Mexico on July 25th, 2015. Host chefs Drew Deckman, Miguel Angel Guerrero and Benito Molina will each be mentoring an up-and-coming chef to represent them in a head-to-head cooking competition.
Delegate Terra Madre 2014, Turin Italy SLOWFOOD USA
Delegate Slow Meat 2014 Denver, CO Slow Food USA
James Beard Foundation Dinner
Aside from boasting some of Mexico's most enticing cuisine, Baja is also home to Valle de Guadalupe, the country's most distinguished wine region. For a taste of this thrilling culinary hot spot, the James Beard House has tapped Baja-based chef Drew Deckman to craft a menu of Mexico's finest food and wines on Friday March 7th.

Cerveceria Agua Mala in Sauzal Tasting Room.
Valle de Guadalupe, Mexico | Executive Chef < 1 yr
Conchas de Piedra Restaurant at Casa de Piedra Vinicola.
Valle de Guadalupe, Mexico | Executive Chef < 1 yr
Deckman's en el Mogor.
Guadalupe Valley, Mexico | Chef Owner
San José del Cabo | Chef Owner
School for American Chefs with Madeleine Kamman.
Beringer Wine Estates | Student
Restaurant Vitus.
Germany | Executive Chef
Four Seasons Berlin.
Berlin, Germany | Executive Chef
Rhodes College.
Memphis, TN | BA Philosophy

Menu development
Food styling
Food/menu costing
Ingredient sourcing
Fish butchery

Kitchen management
Meat butchery
Labor cost management
Product ordering
Labor cost management


Celebrate the Craft - Lodge Torrey Pines
Ambassador Chef for Kumiai Oysters
Regional Governor Baja California Slow Food International
Convivium Leader for Slow Food BCS


San Pellegrino 120 best restaurants 2018
San Pellegrino 120 best restaurants 2017
Todos Santos REVISTA MEJOR RESTAURANTE Baja California 2016 Y 2017
Marco Beteta Guide 2016
San Diego Magazine, Best of Baja 2016
San Pellegrino 120 best restaurants 2016
100 Imperdibles México



5 restaurantes para “saborear” el Valle de Guadalupe, BC


El imperio del vino mexicano

Top Baja California bars and restaurants

3 rutas del vino que debes hacer en México

Deckman's Californian in Ruta del Vino & Valle de Guadalupe

Gringo’s Choice Awards: Baja California's 10 Best Dishes of 2017

5 Restaurants Leading the Culinary Boom in Mexico’s Wine Country

Deckman’s en el Mogor: 5 years of celebrating the call of the sea

San Diego Bay Wine + Food Festival: Drew Deckman

The West’s New Hottest Wine Region Is South of the Border

Nominated for “Casual Dining”, Gourmet Awards 2017

The Baja Cookbook 2017

Baja Fresh: A Guide to Mexico’s Burgeoning Wine Region

Local Talent: Drew Deckman

Si te gusta el vino y la gastronomía tienes que ir a este festival

101 Best Restaurants in Latin America and the Caribbean of 2017

Experience South - of - the - Border Romance in Valle de Guadalupe

17 Restaurantes de Ensenada y el Valle de Guadalupe que necesitas probar antes de morir

Chef Drew Deckman to head up vip food experience at the 2017 mint 400

Valle de Guadalupe: en busca de un gran vino

2017 Rebelle Rally Registration Open with up to 60 Spots Available

Best of Baja 2016

Todos Santos: Los 20 mejores restaurantes de Baja California – Best of Baja Cuisine 2016
17 Restaurantes de Ensenada y el Valle de Guadalupe que necesitas probar antes de morir
Forbes: Move Over, Margaritas: Welcome To Mexico's Vibrant Wine Valley

The Huffington Post: 7 lugares para tu primera visita al Valle de Guadalupe

El Financiero: Brasa de Autor...

Bloomberg Business: Mexico Has Its Own Wine Country—and It’s Amazing

Celebrity Chefs to Convene at the 13th Annual San Diego Bay Wine + Food Festival, July 2016, Visit Mexico’s Wine Country

Orange Coast Magazine, July 2016, Perfect Getaway: Guadalupe Valley

S.Pellegrino y Nespresso GUIDE (120 BEST RESTAURANTS IN MEXICO)

Pop, Fizz, Clink, Slurp: Conchas de Piedra arrives to Valle de Guadalupe

Todos Santos Magazine, July 2016, Off The Culinary Grid, May 2016, A PERFECT DAY IN... BAJA

San Diego Magazine, May 2016, San Diego's Best Restaurants 2016


Yahoo, May 2016, 25 Best Restaurants in Mexico 2016

El Universal, April 2016, Cocina de Ensueño

Bringing the Table to the Farm – Deckman’s en el Mogor

#GallinitaSugerente Deckman´s en el Mogor

Transcending Expectations at Deckman’s en El Mogor

Sustainable Table With a View


San Diego Magazine, November 2014, Faces of Baja: Drew Deckman

Baja Traveler

The Latin Kitchen, June 2013, Deckman's Beef Tongue Tiradito

Life & Food, August 2012, Deckman's En El Mogor

Escoto, September 2012, Deckmans Valle de Guadelaupe

The Best Wines of Mexico’s Burgeoning Baja Region

Valle de Guadalupe: Mexico’s Answer to Napa

Where to Eat in Mexico’s Valle de Guadalupe

Baja California Dreaming

Featured Recipe Three Potatoes 3 ways by Drew Deckman

Chef Drew Deckman

Where to Eat, Drink & Stay in Baja California´s Valle de Guadalupe


Manzanilla and Deckman’s in Baja California, Mexico


Brand Ambassador for SmartFish AC Sustainable Fisheries NGO

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Team Bad Company
Cavas del Mogor
La Contra Vinos
Legends Rally
Rebelle Rally
NORRA 1000

Estacion por Venir Winery
Paralelo Winery
Casa de Piedra Winery
Lechuza Winery
Cardon Resort
MINT 400

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