Growing up in a family where the kitchen and dining room were the heart of the household, Eduardo's passion for food and hospitality was ignited from an early age. After graduating at the top of his class from Le Cordon Bleu Culinary School in Pasadena, California, he embarked on a culinary journey that led him to work alongside some of Los Angeles' most esteemed chefs, including Jon and Vinny at Animal and Diego Hernandez in Mexico. Eduardo's culinary prowess truly came to the forefront when he opened his first restaurant, CORAZÓN Y MIEL, which quickly garnered critical acclaim. The restaurant earned consecutive spots on Jonathan Gold's prestigious Los Angeles Times 101 Best List and was recognized as one of the city's top Mexican eateries. Los Angeles magazine's restaurant critic Patric Kuh awarded CORAZÓN Y MIEL a stunning three-star review and included it in the magazine's Top 75 Restaurants in Los Angeles. Eduardo's talent didn't go unnoticed, as he was named a semi-finalist by The James Beard Foundation for Rising Star Chef of the Year and received the esteemed honor of being listed in Zagat Los Angeles 30 Under 30. While continuing to manage his successful restaurant, Eduardo also began consulting for various establishments across Los Angeles and ventured into the world of restaurant openings. He partnered with BLVD 745 as the Food and Beverage Director, overseeing the launch of several iconic Los Angeles hotels such as Soho House and The Hoxton DTLA. Alongside these ventures, he co-founded Chicas Tacos, a standalone concept that quickly gained popularity in the city. In recent years, Eduardo's entrepreneurial spirit led him to become a partner in Four time Michelin listed Burritos La Palma, and to founded Mejorado, a flour tortilla company distributing award-winning tortillas to hundreds of restaurants across Southern California. With a dedication to excellence and a vision for culinary innovation, Eduardo continues to leave his mark on the vibrant Los Angeles food scene.