{"id":5651,"date":"2022-08-09T12:25:10","date_gmt":"2022-08-09T19:25:10","guid":{"rendered":"http:\/\/www.rtodos-santos.mx\/?p=5651"},"modified":"2022-08-09T12:28:30","modified_gmt":"2022-08-09T19:28:30","slug":"on-the-road-to-excellence-a-decade-of-deckmans-en-el-mogor","status":"publish","type":"post","link":"http:\/\/www.rtodos-santos.mx\/?p=5651","title":{"rendered":"On The Road to Excellence: A Decade of Deckman&#8217;s En El Mogor"},"content":{"rendered":"\n<p><em>A decade after the magical summer of 2012, when a three-month \u2018vacation&#8217; from chef Drew Deckman\u2019s successful Cabo restaurant turned into an epiphany that became Valle de Guadalupe\u2019s most iconic restaurant, you\u2019d be surprised to think that there\u2019s still certain things untouched by time, other than Deckman\u2019s at El Mogor\u2019s jazz-centric soundtrack.<\/em><\/p>\n\n\n\n<p class=\"has-black-color has-text-color\"><strong>POR ERICK FALC\u00d3N<\/strong> | <em>FALCAO COMMUNICATIONS<\/em><\/p>\n\n\n\n<p class=\"has-black-color has-text-color\">     &#8220;Oh, definitely the jazz has been there since day one. Our soundscape is based on what I think were the best decades of jazz, and it\u2019s the music I like to listen to when I\u2019m cooking,\u201d says chef Drew Deckman, fresh from the 3-pm rush hour shift.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1024\" height=\"790\" src=\"http:\/\/www.rtodos-santos.mx\/wp-content\/uploads\/2022\/08\/drew4-1024x790.jpg\" alt=\"\" class=\"wp-image-5653\" srcset=\"http:\/\/www.rtodos-santos.mx\/wp-content\/uploads\/2022\/08\/drew4-1024x790.jpg 1024w, http:\/\/www.rtodos-santos.mx\/wp-content\/uploads\/2022\/08\/drew4-500x386.jpg 500w, http:\/\/www.rtodos-santos.mx\/wp-content\/uploads\/2022\/08\/drew4-300x232.jpg 300w, http:\/\/www.rtodos-santos.mx\/wp-content\/uploads\/2022\/08\/drew4-768x593.jpg 768w, http:\/\/www.rtodos-santos.mx\/wp-content\/uploads\/2022\/08\/drew4-750x579.jpg 750w, http:\/\/www.rtodos-santos.mx\/wp-content\/uploads\/2022\/08\/drew4.jpg 1074w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p class=\"has-black-color has-text-color\">     Deckman first came to Valle de Guadalupe in 2011 to work as culinary advisor to now legendary winemaker Hugo D\u2019Acosta. It was three months of dinners, discovery and dusk-til-dawn wine tastings with D\u2019Acosta and fellow friends and colleagues like winemakers Thomas Egli, Daniel Lonnberg, Amado Garza and craft beer brewer Nathaniel Schmidt, who all would become some of Ensenada&#8217;s culinary scene pioneers. Valle de Guadalupe was still an upcoming, relatively undiscovered region in the international wine map, yet Deckman felt it like a calling.<\/p>\n\n\n\n<blockquote class=\"wp-block-quote\"><p>\u201cI didn\u2019t want to return to Cabo, so I came back to Valle. I hace so many fond memories, like Amado and other people helping hang the string lights onto the trees. And ten years later, these people are not only business partners or friends, they\u2019re family.\u201d<\/p><cite>DREW DECKMAN<\/cite><\/blockquote>\n\n\n\n<p class=\"has-black-color has-text-color\">     With only a few chairs, a couple of recycled wood tables and no waiters, <em><strong><a href=\"https:\/\/www.deckmans.com\/\" data-type=\"URL\" data-id=\"https:\/\/www.deckmans.com\/\" target=\"_blank\" rel=\"noreferrer noopener\">Deckman\u2019s en el Mogor<\/a><\/strong><\/em> opened during the wine harvest season of 2012 to offer an intimate, ingredient-first dining experience in Valle de Guadalupe, setting the stage for the boom of the then-only summer culinary scene in this region, along with a handful of chef colleagues like Diego Hern\u00e1ndez, Jair T\u00e9llez, Benito Molina or Roberto Alcocer.<\/p>\n\n\n\n<p class=\"has-black-color has-text-color\">     Two years later, Deckman closed down his project in Cabo, and decided to stay in Valle to be the first restaurant in the region to be open all-year round, instead of just cashing in during the crowded Vendimia season.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large is-style-default\"><img decoding=\"async\" width=\"1024\" height=\"790\" src=\"http:\/\/www.rtodos-santos.mx\/wp-content\/uploads\/2022\/08\/drew3-1024x790.jpg\" alt=\"\" class=\"wp-image-5656\" srcset=\"http:\/\/www.rtodos-santos.mx\/wp-content\/uploads\/2022\/08\/drew3-1024x790.jpg 1024w, http:\/\/www.rtodos-santos.mx\/wp-content\/uploads\/2022\/08\/drew3-500x386.jpg 500w, http:\/\/www.rtodos-santos.mx\/wp-content\/uploads\/2022\/08\/drew3-300x232.jpg 300w, http:\/\/www.rtodos-santos.mx\/wp-content\/uploads\/2022\/08\/drew3-768x593.jpg 768w, http:\/\/www.rtodos-santos.mx\/wp-content\/uploads\/2022\/08\/drew3-750x579.jpg 750w, http:\/\/www.rtodos-santos.mx\/wp-content\/uploads\/2022\/08\/drew3.jpg 1074w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p class=\"has-black-color has-text-color\">     &#8220;We thought it&#8217;d be good enough just to make the week and pay our workers. Some things worked, some didn&#8217;t. But we kept growing, and soon thought of opening another restaurant, which happened with <em>Conchas de Piedra<\/em> three years later.&#8221;<\/p>\n\n\n\n<p class=\"has-black-color has-text-color\">     From 2015 to 2019, Deckman\u2019s en el Mogor was undoubtably one of Valle de Guadalupe\u2019s top culinary gems, and business grew exponentially as its popularity soared, allowing Drew and wife Paulina Deckman to employ dozens of local people and open another two restaurants, <a href=\"https:\/\/www.opentable.com.mx\/r\/baja-omakase-valle-de-guadalupe\" data-type=\"URL\" data-id=\"https:\/\/www.opentable.com.mx\/r\/baja-omakase-valle-de-guadalupe\" target=\"_blank\" rel=\"noreferrer noopener\"><em><strong>Baja Omakase<\/strong><\/em> <\/a>(in association with chef Toshiaki Tsutada) and <em><strong><a href=\"https:\/\/conchasdepiedra.com\/\" data-type=\"URL\" data-id=\"https:\/\/conchasdepiedra.com\/\" target=\"_blank\" rel=\"noreferrer noopener\">Conchas de Piedra<\/a><\/strong><\/em>, Valle&#8217;s first oyster bar, located next to <em>Casa de Piedra <\/em>winery.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"602\" height=\"1024\" src=\"http:\/\/www.rtodos-santos.mx\/wp-content\/uploads\/2022\/08\/drew-602x1024.jpg\" alt=\"\" class=\"wp-image-5654\" srcset=\"http:\/\/www.rtodos-santos.mx\/wp-content\/uploads\/2022\/08\/drew-602x1024.jpg 602w, http:\/\/www.rtodos-santos.mx\/wp-content\/uploads\/2022\/08\/drew-500x851.jpg 500w, http:\/\/www.rtodos-santos.mx\/wp-content\/uploads\/2022\/08\/drew-176x300.jpg 176w, http:\/\/www.rtodos-santos.mx\/wp-content\/uploads\/2022\/08\/drew-35x60.jpg 35w, http:\/\/www.rtodos-santos.mx\/wp-content\/uploads\/2022\/08\/drew-53x90.jpg 53w, http:\/\/www.rtodos-santos.mx\/wp-content\/uploads\/2022\/08\/drew.jpg 721w\" sizes=\"(max-width: 602px) 100vw, 602px\" \/><\/figure>\n\n\n\n<p class=\"has-black-color has-text-color\">     Reservations were full. Vendimia celebrations, special dinners, deals, orchards to be taken care of, a growing family, food media notoriety, awards and hundreds of tables waiting to be served. It was crazy years, and they took their toll. The increasing pressure made Deckman feel overwhelmed by his own success.<\/p>\n\n\n\n<blockquote class=\"wp-block-quote\"><p>We got to a point were we exceeded our capacity. We were overworked, too much stress, feeling like a circus cage. It almost came to the point that I did not wanted my own name to be associated with my restaurant. People I trusted were actually stealing and using our stuff for their own benefit. It was tough, but we learned a lot during that period.&#8221;<\/p><\/blockquote>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1024\" height=\"790\" src=\"http:\/\/www.rtodos-santos.mx\/wp-content\/uploads\/2022\/08\/drew5-1024x790.jpg\" alt=\"\" class=\"wp-image-5652\" srcset=\"http:\/\/www.rtodos-santos.mx\/wp-content\/uploads\/2022\/08\/drew5-1024x790.jpg 1024w, http:\/\/www.rtodos-santos.mx\/wp-content\/uploads\/2022\/08\/drew5-500x386.jpg 500w, http:\/\/www.rtodos-santos.mx\/wp-content\/uploads\/2022\/08\/drew5-300x232.jpg 300w, http:\/\/www.rtodos-santos.mx\/wp-content\/uploads\/2022\/08\/drew5-768x593.jpg 768w, http:\/\/www.rtodos-santos.mx\/wp-content\/uploads\/2022\/08\/drew5-750x579.jpg 750w, http:\/\/www.rtodos-santos.mx\/wp-content\/uploads\/2022\/08\/drew5-78x60.jpg 78w, http:\/\/www.rtodos-santos.mx\/wp-content\/uploads\/2022\/08\/drew5-117x90.jpg 117w, http:\/\/www.rtodos-santos.mx\/wp-content\/uploads\/2022\/08\/drew5.jpg 1074w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p class=\"has-black-color has-text-color\">Then came the pandemic, and everything closed, but it allowed Deckman to take time off to think things through, and three words stuck to him again and again, as they had done so since his first days in Valle: ingredient, ingredient, ingredient. <\/p>\n\n\n\n<p class=\"has-black-color has-text-color\">It was a reminder. The core essence of the Deckman\u2019s gastronomic philosophy.<\/p>\n\n\n\n<p class=\"has-black-color has-text-color\">\u201cI think you can feel that, it\u2019s more than an idea we had in 2012, it\u2019s now become more of our lifestyle,\u201d says Deckman, who credits wife Paulina with marrying not only him personally, but his vision on creating a sustainable-first oriented culinary experience, and helping him tinker every minute detail, from ingredient sourcing to the restaurant\u2019s earth-and-hen walls.<\/p>\n\n\n\n<blockquote class=\"wp-block-quote\"><p>I\u2019ve learned much as a chef, as a manager, as a person, from mistakes, from past dishes, even from the pandemic. And I think that\u2019s key to filtering out what you want to do, and in my case, how I want to manage my restaurant.\u201d<\/p><\/blockquote>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1074\" height=\"829\" src=\"https:\/\/i1.wp.com\/www.rtodos-santos.mx\/wp-content\/uploads\/2022\/08\/drew2.jpg?fit=750%2C579\" alt=\"\" class=\"wp-image-5655\" srcset=\"http:\/\/www.rtodos-santos.mx\/wp-content\/uploads\/2022\/08\/drew2.jpg 1074w, http:\/\/www.rtodos-santos.mx\/wp-content\/uploads\/2022\/08\/drew2-500x386.jpg 500w, http:\/\/www.rtodos-santos.mx\/wp-content\/uploads\/2022\/08\/drew2-300x232.jpg 300w, http:\/\/www.rtodos-santos.mx\/wp-content\/uploads\/2022\/08\/drew2-1024x790.jpg 1024w, http:\/\/www.rtodos-santos.mx\/wp-content\/uploads\/2022\/08\/drew2-768x593.jpg 768w, http:\/\/www.rtodos-santos.mx\/wp-content\/uploads\/2022\/08\/drew2-750x579.jpg 750w, http:\/\/www.rtodos-santos.mx\/wp-content\/uploads\/2022\/08\/drew2-78x60.jpg 78w, http:\/\/www.rtodos-santos.mx\/wp-content\/uploads\/2022\/08\/drew2-117x90.jpg 117w\" sizes=\"(max-width: 1074px) 100vw, 1074px\" \/><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>A decade after the magical summer of 2012, when a three-month \u2018vacation&#8217; from chef Drew Deckman\u2019s successful Cabo restaurant turned into an epiphany that became Valle de Guadalupe\u2019s most iconic restaurant, you\u2019d be surprised to think that there\u2019s still certain things untouched by time, other than Deckman\u2019s at El Mogor\u2019s jazz-centric soundtrack. POR ERICK FALC\u00d3N | FALCAO COMMUNICATIONS &#8220;Oh, definitely the jazz has been there since day one. Our soundscape is based on what I think were the best decades [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":3796,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[556,555,1713,40],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>On The Road to Excellence: A Decade of Deckman&#039;s En El Mogor &#8212; Revista Todos Santos<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"http:\/\/www.rtodos-santos.mx\/?p=5651\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"On The Road to Excellence: A Decade of Deckman&#039;s En El Mogor &#8212; Revista Todos Santos\" \/>\n<meta property=\"og:description\" content=\"A decade after the magical summer of 2012, when a three-month \u2018vacation&#8217; from chef Drew Deckman\u2019s successful Cabo restaurant turned into an epiphany that became Valle de Guadalupe\u2019s most iconic restaurant, you\u2019d be surprised to think that there\u2019s still certain things untouched by time, other than Deckman\u2019s at El Mogor\u2019s jazz-centric soundtrack. 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