Michelin Star Chef Drew Deckman, known for his popular Valle De Guadalupe al fresco eatery Deckman's En El Mogor in Baja California Mexico, is finally opening a restaurant in San Diego. Dubbed Watershed, the incoming bar & restaurant will replace the short-lived Hoxton Manor in North Park.
If you frequent Baja California's Valle De Guadalupe, you've undoubtedly dined at Deckman's En El Mogor, one of the top restaurants in the region, where Executive Chef Drew Deckman sources local, seasonal ingredients to make dishes that incorporate flavors from around the globe. Chef Deckman has long been tinkering with the idea of launching a San Diego restaurant, at one point coming close to opening a spot on the ground corner of the Structure Lofts Building on 5th & Upas in Bankers Hill until the deal fell through.
Deckman is taking over the two story space currently occupied by Hoxton Manor (which will close on November 5) in San Diego's North Park to open a globally-inspired restaurant dubbed Watershed. Although details are limited, expect the space to house a 12-seat onsite raw bar and chef counter, an open kitchen and both a main bar and rooftop Mexican-spirits-forward cocktail bar. The name Watershed symbolizes Chef Drew's belief that Tijuana and San Diego have a communal culinary culture centered around the region's natural food supply, essentially sharing the same "watershed".
Deckman is taking over the two story space currently occupied by Hoxton Manor (which will close on November 5) in San Diego's North Park to open a globally-inspired restaurant dubbed Watershed. Although details are limited, expect the space to house a 12-seat onsite raw bar and chef counter, an open kitchen and both a main bar and rooftop Mexican-spirits-forward cocktail bar. The name Watershed symbolizes Chef Drew's belief that Tijuana and San Diego have a communal culinary culture centered around the region's natural food supply, essentially sharing the same "watershed".
From the kitchen, Watershed's menu will be filled with "Drew's food," dishes incorporating rustic preparation techniques drawing inspiration from smoke and fire, as well as made using our thriving local seafood and seasonal produce. Deckman has a knack for showcasing sustainable ingredients accessible to the region to prepare his meals and throughout his career has been committed to the advancement of responsible and renewable local farming, fishing and ranching.
Deckman will source his produce from a small farm in Ramona and all his meats will be raised in San Diego. His seafood will come from the waters off San Diego and Baja and 1% of Watershed's monthly revenue will be donated to Zero Foodprint, a James Beard award-winning charity with the mission of helping the climate crisis by providing grants to farmers who use regenerative farming practices. In addition to a frequently changing food menu, expect Watershed to serve only local craft beers, regional wines from Mexico's Valle de Guadalupe up to Santa Barbara, and area-distilled spirits.
Chef Drew Deckman grew up in Peachtree City, GA and completed a degree in philosophy from Rhodes College in Tennessee before mentoring under star-teacher and cookbook author, Madeleine Kamman, as part of the final class of the School for American Chefs at Beringer Vineyards. Before making home in Baja California, Mexico, Chef Drew spent 10 years honing his skills in France, Switzerland, and Germany, cooking with culinary masters such as Paul Bocuse, Jacques Maximin, Gilles DuPont and Thomas Byrne.
Chef Drew Deckman grew up in Peachtree City, GA and completed a degree in philosophy from Rhodes College in Tennessee before mentoring under star-teacher and cookbook author, Madeleine Kamman, as part of the final class of the School for American Chefs at Beringer Vineyards. Before making home in Baja California, Mexico, Chef Drew spent 10 years honing his skills in France, Switzerland, and Germany, cooking with culinary masters such as Paul Bocuse, Jacques Maximin, Gilles DuPont and Thomas Byrne.
Chef Drew was awarded a coveted Michelin Star for his work at Restaurant Vitus in Germany as well as Rising-Star Chef in Berlin in 2003 during his tenure as Executive Chef at the Four Seasons Berlin. Deckman opened his first Mexican restaurant, Deckman’s San Jose, in Los Cabos in 2010. A year later, Drew visited Valle de Guadalupe, and the rest, as they say, is history.
Watershed by Drew Deckman is anticipated to open in February 2024. For more information about Deckman's, visit deckmans.com.
