Baja Meets NYC with Drew Deckman

Drew Deckman always knew that he had an admiration for cooking. It was a passion, really, one he thought an actual cooking job would ruin. But after obtaining a philosophy degree at Rhodes College in Memphis and securing a run-of-the-mill day job, Deckman realized that he would much rather spend his time inside of the kitchen. So he set off for Europe, kicking off one delicious decade that ultimately led him to Mexico’s Baja Peninsula. 

His culinary journey took him through Germany, Switzerland, and France, where he was privileged to work at Augerge du Lion d’Or with Gilles Du Pont, with Tommy Byrne in Geneva, and Paul Bocuse in Lyon.  When he returned to Germany for his first executive chef job, he wound up earning a Michelin star for his work at Restaurant Vitus in Reinstorf. “We didn’t even have the star as a goal in that first season.  It was such an honor to be recognized by Michelin,” he explains. He then moved onto Berlin’s Four Seasons where he received more acclaim. Finishing his tenure in Europe, Four Seasons sent Deckman onto Kona, Hawaii.  Moves to Cancun to Los Angeles, where he spent time as a private chef, followed, but something was missing for Deckman who missed his other passion: fishing.  Taking a leap of faith, the fisherman/chef moved blind to Los Cabos in 2007 becoming, as his Twitter handle so clearly states, the Baja Fishing Chef (@bajafishingchef).  “I was seeking somewhere in the world where I could cook at the level to which I was accustomed and, at the same time, have a shot at some sort of a billfish 365 days a year.  Los Cabos is one of the few places that qualify.”

Once settled in his new home in San Jose del Cabo, Deckman fell in love with Mexican wines and Mexican wine country located in the northern Baja California’s Valle de Guadalupe. After spending some time as a culinary consultant for some of the region’s wineries, he decided to open up his own spot, a seasonal open air restaurant called Deckman’s en el Mogor with Cavas del Mogor, a well-respected winery and working ranch and garden.  “Teaming up with Natalia Badan (proprietor) of Cavas del Mogor makes me feel as if I have won the loteria,” Deckman says. “It is almost too good to be true.  We harvest our own farm products in the morning, gather our own eggs, serve lamb raised on the ranch, season our private label beer with flavors from Mogor.  Deckman’s Mogor is as close to vertically integrated as we could make it.”

Next, Deckman’s en el Mogor takes off…

Deckman’s en el Mogor first opened during the summer season of 2012, and after bountiful praise from publications like The New York Times’ T magazine, New York Magazine, and CondeNast Traveler‘s website quickly followed.  One of the first in the new wave of restaurants in the valley that opened in 2012, Deckman says, “It’s fun for me to visit the newer restaurants and see reflections of what we did at Mogor.  It never occurred to me that we were on the front end of a trend.”

When asked about being a chef, Deckman is quick to define his culinary calling. He doesn’t consider himself a chef, but an “ingredient facilitator.” “One should be very careful with the use of the word “chef,”’ he explains. “My philosophy is ingredient driven. If you start with the best ingredients available in your market, I believe that I should do the absolute minimum to them before I serve them to you. Each ingredient is respected and exists in its essence and context.” Deckman, it seems, views his role as the conduit through which gorgeous ingredients find their voice.

When Deckman’s en el Mogor returned for its second season this past year, more accolades poured in.  A spot where local winemakers can be found chatting, eating, and drinking amidst rows of Cabernet vines until the wee hours of the morning, Deckman seems happiest here. “Guadalupe Valley is like a big family.  We share wines and food and company together. Some of my favorite people in the world live there.  I’m working now to commit to being in the Valle year round.”  The larger culinary world has caught on. An integral piece of the Baja Meets NYC series, Deckman recently received an invitation to cook at the renowned James Beard Foundation. Throughout his time in New York, he will have the chance to promote something that he truly stands for and believes in.  “To be representing the Valley with my friends and colleagues is the greatest honor. To share the Valley and its essence with the world’s greatest city is really emotional for me.”

Chef Drew will be participating in two Baja Meets NYC dinner events including a paired wine dinner at Julian Medina’s Toloache Thompson Street featuring the wines of Amado Garza and Hugo d’Acosta, and the 8-course dinner at Hotel Americano featuring all chefs. Additionally, Chef Drew will be creating the canapes at the Meet the Winemakers event at the Octavio Paz Gallery on 2/27, and is cooking at the legendary James Beard House on 3/7 in partnership with Baja Meets NYC. To buy your tickets click here.