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 San Jose del Cabo in what is now "DECKMAN'S San Jose."
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).
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 Sur where he enjoys blue-water sport fishing, scuba diving and golf. Drew is dedicated to local, sustainable ingredients, is Convivium Leader for Slow Food BCS, 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 varios Culinary Festivals and Events including the Baja Culinary Fest and Chefs al Rescate.
2012 saw the opening of the second of Chef Drew's restaurants in DECKMANS en el MOGOR. A seasonal, al fresco organic restaurant situated in the Mogor Badan Winery in the Guadalupe Valley in Northern Baja California.