Eduardo García

Coming Up

The early training ground was service work at the lowest rung: dishwasher at Purple Cactus Cafe in Atlanta, Georgia, United States, then kitchen staff member at Purple Cactus Cafe in Atlanta, Georgia, United States, and later cook at Brasserie Le Coze in Atlanta, Georgia, United States. Those years established the practical habits that matter in any professional kitchen, speed, repetition, and the ability to stay steady close to the line. From there, García moved into the role of chef at restaurant in Georgia, United States (until 2007), before becoming head chef at Pujol in Mexico City, Mexico (2007–2010), a position that placed him inside one of the country’s most closely watched kitchens. García served as partner and menu creator at Rokai; De Mar a Mar; Cine Tonalá; Puebla 109 in Mexico City, Mexico. Today, Eduardo is founder / chef of Máximo Bistrot (since 2011), founder / chef of Lalo! (since 2014), and founder of Havre 77.

Where They Are Now

At Máximo, the cooking is built from French-Mexican reference points and local, sustainable produce. García’s role there is not just to cook the menu but to hold its frame: seasonality, ingredient integrity, and a disciplined style that keeps the food grounded. That combination gives Máximo its register, structured, direct, and tied to the market rather than detached from it.

Career - founder / chef, Máximo Bistrot, Mexico City, Mexico (2011–present) - founder / chef, Lalo!, Mexico City, Mexico (2014–present) - founder, Havre 77, Mexico City, Mexico - dishwasher, Purple Cactus Cafe, Atlanta, Georgia, United States - kitchen staff member, Purple Cactus Cafe, Atlanta, Georgia, United States - cook, Brasserie Le Coze, Atlanta, Georgia, United States - chef, restaurant in Georgia, United States (until 2007) - head chef, Pujol, Mexico City, Mexico (2007–2010) - partner and menu creator, Rokai; De Mar a Mar; Cine Tonalá; Puebla 109, Mexico City, Mexico (2013)

Signature

Soft-shell crab tostadas with green macha sauce sit at the center of García’s signature. The dish shows the basic logic of his cooking: contrast handled cleanly, with crispness against richness and seafood set against the direct heat of sauce.

Honors

Eduardo's honors include Michelin star (2025) and Estrella Damm Chefs' Choice Award, Best Reinvention (2021).

FAQ What is Eduardo García's current role? Eduardo García is Chef and Co-founder. Where did Eduardo García work before? Earlier in his career, Eduardo García worked at Purple Cactus Cafe and Brasserie Le Coze. What recognition has Eduardo García received? Michelin star (2025).