Chef Eduardo Garcia was born in Mexico and immigrated with his family to the US. At the age of five, Eduardo started working on farms across the country, picking the seasonal fruits and vegetables. At age 14, Eduardo got his first job in a kitchen washing dishes before working his way up to the role of chef de partie at restaurant Brasserie Le Coze. In this way, Eduardo had no formal culinary training, instead learning his craft entirely restaurant kitchen settings.
Eduardo worked his way through well known US kitchen but, when identified as an undocumented worker, was deported to Mexico. There Eduardo worked in a Michelin-starred restaurant before opening up three of his own restaurants: Maximo Bistrot, Lalo! and Havre 77. Maximo Bistrot, the restaurant he runs with his wife, serves dishes that apply classic French techniques to traditional Mexican preparations and ingredients.