Chef Drew Deckman, aka "the fishing chef," adheres to the use of only the most sustainable seafood and other ingredients at his Valle restaurant. Deckman spent a decade in Europe, earning his Michelin star while in Germany. Deckman's en El Mogor represents the chef's retreat to the Valle de Guadalupe, where there are no set culinary boundaries and he is free to create as he sees fit. His kitchen contains no electric or gas appliances. Chef and staff do all the prep, cooking and plating on a large brick hearth that operates as countertop, stove, grill and oven. Don’t miss the Ostiones en Mignonette. While Deckman is known for grilling sustainable seafood, meat and fowl over carob wood on an open hearth, his raw dishes are often the real star of the show. Deckman's chilled, local Kumiai oysters are lightly marinated in a mignonette and simply garnished with tobiko (flying fish roe), to allow the briny freshness of the shellfish to take center stage. Though garnish and bivalve species may change, depending on the season, Deckman's oysters never disappoint.