Anniversary Guest Chef Event Flyer(1)


Welcome Hour:  Libations 6pm-7pm

Introduction & Seating:  7pm – 7:30pm 

Amuse-bouche:  7:30pm

Courses & Pairings to Follow




CHEF ROB RUIZ | Land & Water Co.

An outspoken advocate for sustainable seafood, Oceanside native Chef Rob Ruiz spent a decade honing his craft in Hawaii where he worked with James Beard award winner Chef Alan Wong before earning an apprenticeship under Japanese sushi master chef Etsuji Umezu. Since returning to San Diego and opening his signature restaurant, The Land and Water Company in 2014 –where his menu of hyper-local, ethically raised and sourced ingredients have put him firmly on the map– he has also focused on the culinary community’s role in saving the endangered vaquita porpoise and educating consumers.

Recently receiving global recognition for his dedication to improving fishing and seafood industry practices at The Ocean Awards 2016 held in London by the Blue Marine Foundation and Boat International.  He is the Chef/Restaurateur Winner of 2016, who has made the most outstanding commitment to ocean conservation and ongoing mission to raise awareness and consumption of environmentally friendly seafood.

His dedication to marine sustainability and drive for responsible culinary excellence serve to inspire others in his field and beyond.

CHEF DREW DECKMAN |  Executive Chef/Owner Deckman's en el Mogor

After growing up in Peachtree City, GA and completing a degree in Philosophy from Rhodes College, embarked on a culinary journey that has brought him to Guadalupe Valley in what is now "DECKMAN'S en el Mogor.". Chef Drew spent 10 years in France, Switzerland and Germany cooking with Gastro-Masters such as Paul Bocuse, Jacques Maximin, Gilles DuPont and Tommy Byrne.

Drew was awarded a coveted Michelin Star for his work in 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 (17pts Gault Millau).

After mentoring under star-teacher and cookbook author Madeleine Kamman, Chef Drew was part of the final class of the School for American Chefs at Beringer Vineyards. He has worked in Kona Hawaii, Cancun, Mx, Rome, Italy, Shanghai, China and spent time as a private Chef to an entertainer in Los Angeles.

Chef Drew has finally found a permanent home in Baja California where he enjoys blue-water sport fishing, scuba diving and golf. Drew is dedicated to local, sustainable ingredients, is Regional Governor for Slow Food International, and has been the culinary consultant for Casa de Piedra Winery, Paralelo Winery, Estacion por Venir Winery and La Contra Vinos. Chef Drew is also an active participant in varios Culinary Festivals and Events including the Baja Culinary Fest, Baja Bash, and Chefs al Rescate.

CHEF JASON MCLEOD, Executive Chef / Partner | Ironside Fish & Oyster

With over 25 years of culinary experience under his toque, Jason has traveled the world to train with several of the most prestigious chefs in the industry, including culinary icons Raymond Blanc and Marco Pierre White. While Ironside may be Chef McLeod’s first venture as an owner, it’s certainly not his first foray into developing a concept focused largely on seafood. In 2009 as the opening executive chef of RIA in Chicago’s 5-Star Elysian Hotel, McLeod led a luxurious seafood-driven restaurant from being relatively unknown, to receiving two Michelin stars during its first year of operation—an honor that only two other restaurants in Chicago (Charlie Trotter’s and Avenues) were awarded that year.

Executive Chef/Partner Jason McLeod’s goal at Ironside Fish & Oyster is to reintroduce a rich oyster culture with an approachable raw-bar concept in San Diego, a known seaport city, with a local fishing industry that once existed as the tuna capital of the US.

For more information visit:


Brandon Nichols:  Born in raised in San Diego. Graduated The Art Institute of California San Diego in 2005 with a AA in culinary arts.
Experience:  Sous Chef under executive chef, Katie Grebow at Cafe Chloes, worked under chef /owner Carl Schroeder at Market Restaurant and Bar, ran both of the hot side kitchens at Harney Sushi.  I have a strong background in hyper seasonal local produce. I love being able to be a part of an experience and bringing joy to people.


Land & Water Co. Chef Family

Jeromy Kuschel:  I've been on the industry for 9 years. Started out at the stone brewing company for two years where I worked with all organic produce and sustainable meat and fish. I became sous chef at 333 Pacific in 2009 which is affiliated with the Cohn Restaurant Group where I learned integral aspects about the business.  In addition, I spent two years as sou chef at Harney sushi.  As far as my view on food escouffe said it best "make it simply".

Tiffani Tincher:  My history, been in the restaurant kitchen since I was 12...pastry chef on and off for 5 years...I have 2 degrees one in culinary arts, one in international baking and pastry, from the Florida culinary institute of west Palm beach Florida. Love how I can express my creativity. ..the food is art to me ...I get paid to be an artist..."the dishes we create at The Land & Water Co. allow me to feel like I'm part of the world."

Keola Liu:  Classical French trained cook turned Sushiya. With 10 years of experience in the culinary arts my food is rooted in the classics of the European and Japanese cuisine.

Kyle Walker:  I have been working with the chefs of Land & Water Co. for approximately 5 years.  I love the simplicity of sushi, as well as the detail and skill involved in every aspect of it.

Wine Pairings by Viñas de Garza

Valle de Guadalupe
Viñas de Garza Website

Amado Garza


Viñas de Garza had their first activities in 2003; this project was born with the certainty that small wineries in Mexico could produce high quality wines, offering to the consumers a unique touch in their boutique wines. The first hectares were planted in 2000 but the first vintage was until 2006, time enough to develop the vineyard and the winery infrastructure.

Family project created by their owners Amado and Ana Garza. Amado is in charge of the viticulture and the winemaking.

At the present time the project has 15 hectares of vineyard and has planted different varietals as Cabernet Sauvignon, Merlot, Tempranillo, Grenache, Zinfandel, Carignan, Nebbiolo, Montepulciano, Syrah, Petit Syrah, Sauvignon Blanc, Chardonnay and Moscato Canelli.

The winery produces 10 different labels as a result of the passion for wine of the Garza family:

  • Blanco del Rancho Mogorcito
  • Chardonnay Viñas de Garza
  • Rose Viñas de Garza
  • 2Km
  • Tinto del Rancho Mogorcito
  • Colina Norte
  • Amado IV
  • Sombrero
  • Grimau
  • Gran Amado




Viñas de Garza
Carretera Tecate – Ensenada Km 87, Valle de Guadalupe Ensenada, Baja California México
(646) 175-8883
Melissa Garza Maldonado