Welcome to Deckmans en el Mogor!

It is our goal to share with you the sustainable Experience that is #projectmogor Unless otherwise noted, our wines are from Baja California specially from Cavas del Mogor and winery neighbors 6.5 miles around.

All of our vegetables are produced in our 3 family farms that supply our restaurant. We keep bees in all 3 farms believing strongly in propagating pollinators. Olive oil is extra virgin and from our own production. Our fish and seafoods are sourced sustainably and 100% from the Baja Peninsula.

Our salt is from San Felipe. Our cheese from our friends at Ramonetti in Ojos Negros just 21 miles as a crow flies from where you are sitting. Our beef is Mexican, and sourced from Family Contreras in Sonora, pasture raised and responsible. Lamb is estate grown here in Rancho Mogor. Our quail and pork come from Rancho Guacatay and Rancho Codocana, 2 of our most important partners.

We only serve beer from Agua Mala brewery. They are a local, responsible brewer; not only in ingredient sourcing, but in water and waste management.

We strive to be as sustainable as possible, and therefore do not offer soft drinks. We make Kombucha and utilize a drinking water system that allows us to use washed and sterilized bottles again and again. We recycle our waste water for irrigation use, and we compost our organics and recycle solid wastes to our maximum abilities.

All of our food is prepared to order, maximizing freshness and quality. Please advise us of any special dietary needs you may have. We are more than happy to comply.

Thank you for being part of the sustainable table that is Deckmans en el Mogor. Remember, daily you vote with your fork! Choose wisely! This is Slow Food, not fast food.

Buen Provecho.

Drew & Paulina Deckman





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


About The Chef And Restaurant
Dynamic and outspoken Michelin Star chef Drew Deckman continually strives to run a zero kilometer, sustainable, community based restaurant with a kitchen that is completely outside and is solely fueled by wood tire and natural elements, and where the majority of ingredients come from the ranch or nearby sea.
His food is a combination of intricately composed plates and rustic elegant dishes. The guiding force of chef Drew is sustainability. At his restaurant, he is 100 percent committed to the advancement of sustainability and renewable local farming, fishing and ranching - from planting, harvesting, transporting, preparing and recycling.
The restaurant has also been named to the list of San Pellegrino 50 Best Discovery.
Deckman earned his culinary skills under Gastro-master chef, Paul Bocuse and Jacques Maxi min, and mentoring by star teacher and author Madeleine Kamman.
He has been a chef throughout Europe and earned a Michelín Star in Reinstorf, Germany. Yet, 9 years ago, Deckman chose a large pine tree in the middle of a ranch and vineyard, in a remote valley in Baja California, Mexico to put down his roots.

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WWF Mexico (Institution) Sustentable Sea Food Table (Panel Moderator) 2019
Hill Country CHEFS ROLL event 2019, Texas
The Anti Convention 2019 by Chefs Roll
Celebrate the Craft - Lodge Torrey Pines
THE ECOLOGY CENTER
San Diego Bay Wine + Food Festival 2016, 2017, 2018
Zero Waste Family Meal 2018 with Massimo Bottura
Torrey Pines: celebrate the Craft 2015, 2016, 2017, 2018, 2019
Slow Food Nations by Slowfood
Boston Seafood Expo 2017, 2018, 2019
Culinary Collaboration, Theme Dinners at 4 Seasons Palo Alto
Culinary Collaboration at Lion Fish
Provino Events, Active member of the Culinary Area
Wine & Food festival Mexico City 2016
Terra Madre Salone del Gusto 2014, 2016, 2018 (as delegate from USA & Mexico)
Chef's Roll presents: Chef's Plate 4 Baja
Terra Madre: Turin Italy by SLOWFOOD
Delegate Slow Meat 2014 Denver, CO Slow Food USA
James Beard Foundation Dinner

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




MEMBERSHIPS & AFFILIATIONS

Ambassador Chef for Kumiai Oysters
Regional Governor Baja California Slow Food International
Convivium Leader for Slow Food BCS


AWARDS & ACCOLADES

Gourmet Award By Travel and Leisure - Mejor cocina regional de México 2019
Culinaria Mexicana 120 Best Restaurants by S. Pellegrino 2016, 2017, 2018, 2019, 2020
Todos Santos REVISTA MEJOR RESTAURANTE Baja California 2017 to 2019
Marco Beteta Guide 2016, 2017, 2018, 2019, 2020
San Diego Magazine, Best of Baja 2016, 2017, 2018
100 Imperdibles México 2017
Recognition Contest Pairing 2018


PRESS

Conde Nast Traveler, Golden list 2019

Conde Nast Travele, A Perfect Weekend in Baja's Wine Country

Zero Waste Family Meal 2018 with Massimo Bottura

BORDERING THE SUBLIME - Monocle

Food and travel Wine Harvest Edition

LISTA DE LOS 5 MEJORES RESTAURANTES DE “CARNES & GRILL” EN MÉXICO POR #COMUNIDADMB

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

FIVE RESTAURANTS TO TRY IN THE WORLD’S LATEST CULINARY HOTSPOT, MEXICO’S VALLE DE GUADALUPE

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

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

vogue.com, 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

harpersbazaar.com, May 2016, A PERFECT DAY IN... BAJA

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

SECRETARIA DE TURISMO 100 IMPERDIBLES, May 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

Grape Collective: DREW DECKMAN OF DECKMAN'S EN EL MOGOR

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

FOOD AND DRINK BRIEFING — Global

Manzanilla and Deckman’s in Baja California, Mexico

SPONSORSHIPS & ENDORSEMENTS

Regional Governor of Slowfood
Active member of the Culinary area of Provino events


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CLIENTS

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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