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Eduardo Garcia (Mexico City)

In 2011 chef Eduardo García and his wife, Gabriela, opened their Mexico City restaurant Máximo Bistrot Locale, featuring Mexican, French, and new American cooking, from the best that Mexico’s farms and fishermen had to offer. In 2017 it was chosen as one of the San Pellegrino’s World’s 50 Best Restaurants. Máximo was so successful that the couple opened an informal café, Lalo!, which is García’s nickname, across the street, and a French brasserie, Havre 77, in a restored 19th-century home.

Everything in García’s kitchens speaks to his experiences and influences, because García learned about food literally from the ground up. The son of migrant farmworkers from central Mexico, García worked alongside his parents picking vegetables and fruit across the U.S. until his mid-teens. When the family landed in Atlanta, García picked up dishwashing work at the Georgia Grille, working his way up to salads, and later to the city’s Brasserie Le Coze, which was opened by the Le Bernardin team of chef Eric Ripert and co-owner Maggie Le Coze. There he learned French techniques on the job, and was promoted, moved to another restaurant, studied cookbooks of the top chefs, and experimented with food.

Back in Mexico, García joined the kitchen of Enrique Olvera, chef-owner of restaurant Pujol, who had made a reputation for himself for making modern, inventive Mexican cuisine. As García got closer to his Mexican roots, he began to put together all his culinary knowledge to create food that was his own, and launched Máximo. Now, he too is credited with bringing a new chapter of Mexican cuisine to life and attracting the attention of food lovers all over the world.

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