Wellness On The Rocks

Taylor Redmond McQuade

Hospitality conversations. For the industry. By the industry. Hosted & independently produced by bartender Taylor McQuade

  1. #28 - Chef Rie and Dave Sims

    MAR 29

    #28 - Chef Rie and Dave Sims

    Rie and Dave Sims, the husband and wife team behind Warung RieRie, have created one of the most unique dining concepts in San Diego. An intimate, Indonesian fine dining setting built right in their backyard in Serra Mesa. Rie grew up in Jakarta, Indonesia, where she studied art and built a career in film and television production, eventually breaking into directing in the male dominated industry. After losing her father, she made the decision to move to Bali to reset and rebuild. Dave, on the other hand, comes from a creative background in the U.S. and was first introduced to Indonesia through a surf trip. An experience that left a lasting impression and would later shape both his personal life and their shared vision. The two met in Bali, built a life and business partnership, and years later brought that vision to San Diego. Starting with a spontaneous idea to ship a traditional Indonesian structure to their backyard. What followed was something they largely “winged” into existence. Warung RieRie is now San Diego’s first fully legal MEHKO (Microenterprise Home Kitchen Operation) An invitation only dining concept rooted in culture, storytelling, and genuine human connection. Their work has since been recognized at the federal level with a Certificate of Special Congressional Recognition for their impact on the community, marking a historic milestone for both their business and the home kitchen movement. To connect with them, reach out on Instagram: @warungrierie You can find all episodes of Wellness On The Rocks on Spotify, YouTube, and Apple Podcasts. Hosted and independently produced by bartender Taylor McQuade.

  2. #26 - Chef Drew Deckman

    MAR 12

    #26 - Chef Drew Deckman

    Chef Drew Deckman is the owner of Deckman’s North in San Diego and Michelin-starred Conchas de Piedra in Baja California. Drew grew up in Georgia before spending more than a decade in Europe honing his craft and training under some of the most respected chefs in the industry, including Paul Bocuse, Jacques Maximin, and Madeleine Kamman. During his time in Germany, he worked at Restaurant Vitus in Reinstorf, where he was part of the team that earned a Michelin star in 2000. He would later go on to build award-winning restaurants of his own across Baja California and San Diego. His restaurant Conchas de Piedra earned a Michelin star in May of 2024 along with a Michelin Green Star for sustainability, while Deckman’s en el Mogor also received a Green Star. In August of 2024, he opened a new project in San Diego’s North Park neighborhood, Deckman’s North, bringing with it the expectations and attention that come with operating at the Michelin level. In addition to his restaurants, Drew also operates a restaurant inside Petco Park, home of the San Diego Padres, called Deckman’s at The Draft by Ballast Point. In this episode, Chef Drew sits down for a vulnerable conversation about the real challenges chefs face in today’s kitchens. Chef Drew Deckman had the courage to talk openly about something that rarely gets discussed in this industry: the mental health of chefs and the people who dedicate their lives to hospitality. Acceptance, self-love, and positive self-talk take courage, and those decisions have helped reshape the way he approaches both leadership and life in hospitality. We also discuss sobriety, and Drew offers advice to the next generation of cooks coming up in the industry. If you’re in San Diego, go visit @deckmansnorth and follow Drew at @bajafishingchef. Full episodes of Wellness On The Rocks are available on Spotify, YouTube, and Apple Podcasts. Hosted and produced by bartender @taylorredmondmcquade. the3131.comdeckmans.comconchasdepiedra.comensomakase.com

Ratings & Reviews

5
out of 5
5 Ratings

About

Hospitality conversations. For the industry. By the industry. Hosted & independently produced by bartender Taylor McQuade