Eduardo García

In his childhood, when he worked with his relatives in the fields of the United States as a pincher, he developed an extraordinary ability to recognize the best ingredients. At 16, he entered the culinary world, to which he has belonged ever since. He started as a dishwasher at the Georgia Grille on Peachtree Road. He found his calling in the kitchen at Brasserie Le Coze in Atlanta. All of his training was empirical. He was part of the team at restaurants such as Le Bernardin, Van Gogh, and Pure Taqueria in the United States. In the latter two, García’s presence was essential to their development. When he returned to Mexico, he was part of the team at the restaurant Pujol. Later, with his wife Gabriela López, he opened Máximo Bistrot in the Roma neighborhood, which has become one of the most successful restaurants in Mexico City since it opened in 2011. His cuisine is described as subtle and elegant, combining French techniques with Mexican processes and ingredients. In 2022, he was ranked 28^th on the Latin America’s 50 Best Restaurants list. In 2014, he opened Lalo! a restaurant with a simpler and more relaxed menu than Máximo. In 2016, he opened Havre 77, a restaurant that combines traditional French cuisine with an oyster bar in the back.