Acámbaro Guanajuato, México 1977

When Eduardo was 5 years old, he emigrated to the United States with his family. Since he was very little he worked with his parents harvesting fruits and vegetables. Throughout various years they migrated from state to state until they finally established themselves in Atlanta, Georgia. In Atlanta, he started his career as a cook at age 15, working with the world-renowned Chef Eric Ripert, owner of Le Bernadin, who awakened his love for cooking.

At the age of 22, Eduardo became executive chef of the restaurant Bistro Van Gogh in Atlanta.

In 2007, he came back to Mexico and worked as head chef of Pujol restaurant in Mexico City for 3 years.

In 2011, Eduardo thought it was the perfect moment to start his own restaurant with his wife and business partner Gabriela López Cruz: Maximo Bistrot Local.

In 2014, Eduardo and Gabriela opened their second restaurant: Lalo!, with a relaxed and informal environment.

By the end of 2015, they opened their third restaurant, Havre 77, a French brasserie and oyster bar.