His principal ingredient is love and respect for the diner’s palate; as well as how he creates his worldclass dishes.

No

Eduardo García is a chef committed to the use of organic and sustainable Mexican products in his dishes. Today he directs the restaurant Maximo Bistrot in Mexico City, regarded as one of the best in the country.

His life has always been connected to cooking. Originally from Guanajuato, at an early age he moved with his family to the United States, where he worked in the fields picking fruit and vegetables to help support his family. At this stage of his life, surrounded by farm animals, he became familiar with the process surrounding each ingredient before it reached the hands of chefs.

His talent and love for good cooking have led him to work in prestigious restaurants such as Le Bernardin in New York and Pujol in Mexico City. Later, together with his wife Gabriela López, he opened Maximo Bistrot, which today enjoys considerable prestige.

In addition to his insignia project, in partnership with  Rokai he created the menus for De Mar a Mar,  Puebla 109, and the Cine Tonalá. What’s more, he is the creator of Lalo!, a spot that he opened to offer more accessible gourmet dishes.

I literally taught myself to cook and that isn’t physical, it’s mental, it comes from the heart. From the moment you develop your palate
Eduardo García