I was eager to hear Eduardo Garcia’s incredible rags-to-riches story—a journey from working illegally in a shadow economy to becoming an internationally acclaimed chef and restaurateur. To do so, I traveled to Mexico City to meet him.
We started with an exceptional dinner at Maximo Bistrot. Later, his wife, Gabriela, joined us and escorted us across the street to Lalo, their breakfast and lunch spot that transforms into a venue for special events in the evenings. Inside, Eduardo was in his element—cooking, teaching, and hosting a charity dinner to support children’s education. It was clear how deeply he values his success, using it as a platform to give back to the community.
Watching him teach was captivating. His energy was palpable, his enthusiasm contagious, and his love for sharing knowledge undeniable. When Gabriela let him know we had arrived, he excused himself and joined us, equally passionate in conversation. He spoke with humility, reflecting on his missteps, and pride in his journey—not just for his own transformation but for the opportunities he’s created for his family and employees.
Eduardo’s story began when he entered the U.S. illegally as a child with his family. They lived as migrant workers, traveling across the southeastern U.S. for nine years until he found his first restaurant job in Atlanta, Georgia. With no formal training, he learned to cook on the job. Unfortunately, he also became involved in the darker side of restaurant culture. “I was the guy selling the drugs, not the one using them,” he admitted. Though never caught dealing, he was an accomplice in a 1997 liquor store robbery. Consumed by guilt, he turned himself in, served three years in prison, and was deported to Mexico in 2000.
Returning to a country he barely knew was tough, and soon after his arrival, he learned his father was terminally ill. Desperate to see him again, Eduardo re-entered the U.S. illegally using false documents. He resumed work in the restaurant industry, this time as a chef. In 2007, immigration agents caught him at work. After four months in federal prison, he was deported once more and banned from the U.S. for life.
Back in Mexico, Eduardo found work at Pujol, Enrique Olvera’s world-renowned restaurant. However, in 2009, he and Gabriela decided to leave Mexico City for the northern jungle, where they ran a hostel. It was there that Eduardo read books left behind by guests, including works by Anthony Bourdain and a scathing exposé on the restaurant industry. Inspired, he and Gabriela returned to Mexico City and opened Maximo Bistrot in 2011, blending French and Mexican cuisine.
The restaurant thrived initially, but Eduardo Garcia’s refusal to tolerate mistreatment of his staff nearly cost them everything. He became known for ejecting diners who snapped fingers, barked orders, or made offensive remarks. One day, Gabriela denied special treatment to the daughter of a high-ranking government official. In retaliation, her father had Maximo shut down. However, social media and the global culinary community rallied behind them. The pressure forced the government to reverse course, and even the President, Enrique Peña Nieto, demanded the official’s resignation. Eduardo credits the incident with transforming Mexico City’s dining culture.
Anthony Bourdain’s visit and subsequent feature on Parts Unknown catapulted Eduardo to international fame. Today, Lalo operates three restaurants in Mexico City and has expanded to London and Dubai. Eduardo and his partners are preparing to launch a groundbreaking new concept he describes as “unlike anything anyone has seen here.”
As we said our goodbyes, Eduardo shared his hope to inspire others with his story. “I try to encourage people to believe in themselves,” he said. His charisma and enthusiasm are infectious, making you believe anything is possible.
Don’t miss reading about my unforgettable experience dining at Maximo Bistrot.