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    The Legends Rally has partnered with Chef Drew Deckman as our culinary consultant for all of our lunch/dinner stops along our route.  

    After growing up in Peachtree City, Georgia, and completing a degree in Philosophy from Rhodes College, Chef Drew Deckman embarked on a culinary journey that landed him in Mexico’s Baja Peninsula in 2007.

    Prior to his arrival in Mexico, Deckman spent a decade in Europe, spanning countries such as France, Switzerland, and Germany, and cooking with greats such as Paul Bocuse, Jacques Maximin, Gilles DuPont, and Tommy Byrne. It was in Germany that Deckman was awarded a coveted Michelin star for his work in Restaurant Vitus in Reinstorf, as well as 2003’s Rising-Star Chef during his tenure as Executive Chef at the Four Seasons Berlin. Part of the final class of the School for American Chefs at Beringer Vineyards in Napa Valley, Deckman went on to work in Hawaii, Riviera Maya, Lyon, Geneva, Provence, Rome, Shanghai, even serving as a private chef to a Hollywood actor, but found a permanent home in Baja, where he enjoys blue-water sport fishing, scuba diving and golf.

    Dedicated to local, sustainable ingredients, Deckman is Los Cabos’ Convivium Leader and Regional Governor for Slow Food International.  He is Brand Ambassador for SmartFish, a Baja-based sustainable fisheries social enterprise, and has previously served as culinary consultant for Casa de Piedra Winery, Paralelo Winery, Estacion por Venir Winery and La Contra Vinos.

    Deckman’s first restaurant, Deckman’s San Jose, opened in November 2010 in Los Cabos, while 2012 saw the opening of his second restaurant Deckman’s en el Mogor. A seasonal, al fresco organic restaurant situated in the Mogor Badan Winery in the Guadalupe Valley, the restaurant and chef have garnered much coverage in such prestigious publications as The New York Times’ T Magazine, New York Magazine, Fodor’s, New World Review, The Latin Kitchen, and Baja Traveler.  Deckman’s latest and most ambitious project to date, Common Table, is scheduled to open in March 2014 in Cabo San Lucas.  This new venture will feature a contextual kitchen concentrating on local sourcing and craft products.