159 – ENG

When he was five years old, Eduardo García left his native town in Guanajuato to cross the border into the United States with his family. Emulating hundreds of Mexicans of humble origin, he worked illegally in the harvesting of crops. Each harvest gave him the opportunity to learn about seasons and ingredients, unaware that he was approaching his destiny: becoming a chef. 

At age 14 he got a job as a dishwasher at a restaurant in Atlanta. He did not have basic studies or speak English, but that did not stop him from learning to cook. “I learned by myself”, he says, “smelling, watching, understanding, tasting and searching”. His eagerness for survival and self-improvement was greater than all his obstacles, but after a series of ups and downs —including a stint in jail and facing two deportations— he returned to Mexico.

Without knowing what would become of his future, he typed on his computer’s search engine: “Best chef in Mexico” and located Enrique Olvera, who shortly after would become his boss, teacher and guide, and with whom he reconnected with Mexican cuisine.

For five years he was head chef at Pujol and later became the chef owner of restaurant Máximo Bistrot, consolidating his career as one of the most renowned chefs in the country.