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Drew Deckman, Ranch & Coast Chef of the Year Although he could have earned this title in any of the past 20 years, it is in this past year that Drew Deckman (far left) has made his mark here in San Diego. Deckman was raised in Peachtree, Georgia, then picked up a degree in philosophy before receiving his culinary education from The School for American Chefs at Beringer Vineyards. There, he trained with the esteemed cookbook author and chef Madeleine Kamman. In 2003, while working in Germany at Restaurant Vitus, Deckman received his first Michelin star. He was also recognized as Rising Chef-Star for Berlin while he was executive chef for The Four Seasons Berlin. Throughout the early 2000s, Deckman traveled extensively, absorbing the flavors of international cuisine and cooking with Masters such as Paul Bocuse and Jacques Maximin. In 2011, he and his wife, Paulina, opened Deckman's en El Mogor in Valle de Guadalupe. This wine region restaurant features cooking over open flame, using local ingredients and only sustainable proteins. Shortly after, they added Conchas de Piedra. Both restaurants earned Michelin stars. They then partnered with Chef Rob Ruiz to open Enso Omakase, a 12-seat sushi bar located within the El Mogor footprint. Fast-forward to 2024 when Drew and Paulina opened their first restaurant stateside, 31ThirtyOne by Deckman's. This farm-to-table North Park venture features Deckman's signature style of the best of Baja — fresh seafood, pasta dishes, and fire roasted meats. "Drew Food," as he calls it, made with an American head, Mexican heart, and French hands. This year he also partnered with Ballast Point to open Deckman's at the Draft in Petco Park, a seafood and ceviche-centric eatery featuring other casual dishes such as Baja-style tacos and fried oyster tortas. One thing is for certain, Drew Deckman is not done here. Chances are good we will see another addition to the Deckman Hospitality Group before the year is over. BEST RESTAURANTS