Drew is a dynamic and outspoken Michelin Star chef. He 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, Deckman’s, 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. Drew 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 Michelin 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.