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 our 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
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 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 responsible and renewable local farming, fishing and ranching - from planting, harvesting, transporting, preparing and recycling.
Deckman earned his culinary skills under Gastro-master chef Paul Bocuse and Jacques Maximin, and mentoring by star teacher and author Madeleine Kamman.
He has been a chef throughout Europe and earned a Michelín Star in Reinstorf, Germany. 11 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 raising a beautiful family.
In 2022 Deckman's in El Mogor participates in the list of 50 Best LATAM. "Past and future".
Return to Top
WWF Mexico (Institution) Sustentable Sea Food Table (Panel Moderator) 2019
Hill Country CHEFS ROLL event 2019, Texas
The Anti Convention 2019 by Chefs Roll
THE ECOLOGY CENTER
San Diego Bay Wine + Food Festival 2016, 2017, 2018, 2019, 2020, 2021, 2022, 2023
Zero Waste Family Meal 2018 with Massimo Bottura
Torrey Pines: celebrate the Craft 2015, 2016, 2017, 2018, 2019, 2020, 2021, 2022, 2023
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
OJAI VALLEY INN, Taste of Baja 2020
Colaboracion PALACIO DE HIERRO 2020
Culinary week at RANCHO LA PUERTA , Tecate BC
"Amigos del Mar" Rosewood Mayakoba / Pesca con Futuro
Concurso de Salto ecuestre La Silla para Rolls Royce / Vinos Boutique
Outstanding of the Field 2022 & 2023
Conchas y vinos nuevos Consulado Mexicano en USA 2022
30 aniversario Kinich, Izamal
Millesime CDMX por Volvo 2022
Millesime CDMX por Sargazo 2019
Temecula olive oil company ; Harvest 2022
Puro baja por Intro restaurante Puebla
Osteria Mozza The Billy Harris Los Angeles 2019
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
Member of Blue Ribbon Taskforce by SeaFood Whatch MONTEREY BAY AQUARIUM
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, 2021, 2022 & 2023
Todos Santos REVISTA MEJOR RESTAURANTE Baja California 2017 to 2022
Marco Beteta Guide 2016, 2017, 2018, 2019, 2020, 2021, 2022 & 2023
San Diego Magazine, Best of Baja 2016, 2017, 2018, 2019, 2021, 2022
100 Imperdibles México 2017
MEX BEST QUIEN nominados 2022 Casual dining
La Liste France, World’s top 1000. 84pt 2022
La Liste France, World’s top 500; 276 / 1000 restaurants 2023
PRESS
Conde Nast Traveler, Golden list 2019Conde 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
Food & wine en Español Valle de Guadalupe edition
Film INGREDIENTE at Amazon prime USA
Monocle Magazine; 46 voices on America what really needs.
Revista aire de Aermexico "Whorth the trip"
National Geographic On The vineyard trail 2019
HOLA Mexico Del campo y el mar a la mesa
Welcome To Baja California: The Mexican Food Revolution No Wall Could Contain By Tom Parker Bowles
SPONSORSHIPS & ENDORSEMENTS
Regional Governor of SlowfoodActive member of the Culinary area of Provino events
Return to Top
OUR CLIENTS
Team Bad Company
Cavas del Mogor
La Contra Vinos
Legends Rally
Rebelle Rally
NORRA 1000
Paralelo Winery
Casa de Piedra
Lechuza Winery
Cardon Resort
MINT 400
Millesime
RedBull
Outstanding of the Field
The Ecology Center
Return to Top