Personalities
Eduardo García García
www.maximobistrot.com.mx/maximo/
At 5 years of age, Eduardo and his family immigrated to the Untied States. Eduardo began his career as a cook at the age of 15 in Atlanta, Georgia.
In 1992, he worked at the famous Le Bernardin restaurant in New York under the supervision of Chef Eric Ripert. Subsequently, the returned to Atlanta and worked as the Sous Chef for the Sedgwick Restaurant Group and, in 1999, secured his first job as Executive Chef at the Van Gogh Restaurant.
After 7 years, he decided to explore his roots and move to Mexico where he worked at the Pujol Restaurant as Ched de Cuisine for three years. Finally, Eduardo thought it was the time to start his own gastronomic project along with his partner and significant other, Gabriea López Cruz: the Maximo Bistrot Local.
In 1992, he worked at the famous Le Bernardin restaurant in New York under the supervision of Chef Eric Ripert. Subsequently, the returned to Atlanta and worked as the Sous Chef for the Sedgwick Restaurant Group and, in 1999, secured his first job as Executive Chef at the Van Gogh Restaurant.
After 7 years, he decided to explore his roots and move to Mexico where he worked at the Pujol Restaurant as Ched de Cuisine for three years. Finally, Eduardo thought it was the time to start his own gastronomic project along with his partner and significant other, Gabriea López Cruz: the Maximo Bistrot Local.
