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Published on : Wednesday, August 2, 2017
Four Seasons Hotel Silicon Valley at East Palo Alto welcomes Chef Drew Deckman, Executive Chef of the renowned Deckman’s En El Mogor restaurant in the premier Mexican wine country of Valle de Guadalupe in Baja, Mexico for a special engagement this August. Chef Drew is an award winning Chef dedicated to local, sustainable ingredients and an advocate of the slow food movement. Originally from Peachtree City, Georgia, Chef Drew’s culinary career has afforded him the opportunity to cook in several countries among gastro-masters such as Paul Bocuse, Jacques Maximin, Gilles DuPont and Tommy Byrne. Over the years Chef Drew has developed his own unique style of cooking over open flame relying entirely on firewood, mirroring the traditional style of cooking in the Baja region of Mexico.
Flying in from Mexico to host a series of one-of-a-kind culinary events at Four Seasons Hotel Silicon Valley at East Palo Alto, Chef Drew dazzles diners as he takes to the grill on the Quattro terrace for the first of two truly unique, not-to-missed culinary events on Thursday, August 17 with Battle of the Chefs, an exciting culinary showdown between guest Chef Drew Deckman and the Hotel’s very own Chef Martín Morelli and Chef Eric Keppler. Chef Martín creates three different appetisers to choose from with guest Chef Drew creating a special fish course and meat course showcasing his unique style of open flame cooking. The wine pairing will feature artisanal Mexican wine and tequila by Partida. Guest will vote for their favourite dish of the night by sharing their photos on Instagram with the hashtag #QuattroPaloAlto, the photos will be reviewed and one randomly selected guest will be personally invited back to join the next Battle of the Chefs event.
A slightly more casual post-work wind down event, SHUCK. à la Baja, on Friday, August 18 is the second event featuring the innate talents of Chef Drew Deckman. Join both Chef Drew and Chef Martin as they each man the grill on the Quattro terrace, cooking up delicious made-to-order grilled items. The special menu features kumiai oysters, gooseneck barnacles, grilled quail and octopus as well as Chef Drew’s signature lamb carnitas tacos. The Hotel’s resident DJ provides an upbeat backyard summer barbeque vibe spinning an eclectic yet sophisticated mix of feel-good pop music and cutting-edge sounds.