CHEF & CO-OWNER
31THIRTYONE (San Diego, CA), Deckman’s en el Mogor, Enso
Omakase, Conchas de Piedra (Valle de Guadalupe, B.C. Mexico)
the3131.com | deckmans.com
Photo credit: Jim Sullivan
A preeminent voice for the country’s ethical farming and slow food
culture, Drew Deckman is on a mission to bring principles of
environmental sustainability at every level directly to the table. His
zero-kilometer, sustainable restaurants in Valle de Guadalupe
(Deckman’s en el Mogor, Conchas de Piedra, Ensō Omakase) have been
honored by prestigious culinary organizations including World’s 50 Best
Latin America, and with features in The New York Times, Wall Street
Journal, Food & Wine, Bon Appetit, he has been credited in helping to put
Mexico’s premier wine region on the map.
Before laying down roots in Baja, Drew spent more than a decade cooking throughout Europe with
masters Paul Bocuse, Jacques Maximin, and mentor Madeleine Kamman and was honored with a
coveted MICHELIN Star for his leadership at Restaurant Vitus in 2000 as well as 2003’s Rising-Star Chef
during his tenure at the Four Seasons Berlin.
This summer, Drew and his wife Paulina Deckman will debut their very first restaurant in the United
States, 31THIRTYONE in San Diego, CA. The cause-based concept will build on Deckman’s
earth-to-table mission to revolutionize sustainable food culture, prioritize sustainable sourcing at every
level of the restaurant’s operations, and pledge 1% of monthly revenue to help farmers implement carbon
farming projects in partnership with Zero Foodprint.
Drew will also star as the host and executive producer of a new docuseries airing on Amazon Prime
Video this summer called Ingrediente, which follows the world’s leading chefs, producers & artisans as
they embark on an authentic culinary and cultural quest to learn about indigenous ingredients from
around the globe.
Outside of his restaurants, Deckman applies his passionate ethics and knowledge of food systems to his
roles as Regional Governor for Slow Food International and board member of Sustainable Seafood
Foundation and Meals on Wheels San Diego. He’s worked with various NGO groups such as Smart Fish,
Pro-Natura, EDF, and WWF and is an active member of Slowfood USA and Mexico alongside the Blue
Ribbon Task Force by Seafood Watch at Monterey Bay Aquarium.
