Eduardo García

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.

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.

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.

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