Eduardo is the Executive Chef of the El Luchador Group. Born in Mexico City, he started cooking with his family at the age of 10 and has since honored his culinary roots while bringing innovative ideas and techniques to his native cuisine.

With over 15+ years of experience in the culinary world Eduardo cut his teeth at the critically acclaimed Nobu in his native Mexico City. He prides himself on the authenticity of all his dishes. “We experimented extensively with a wide range of ingredients in order to create what looks, tastes and feels like traditional Mexican food and have brought it to the Chinese market.”

Eduardo is no stranger to NZ ingredients, having worked with products like cloudy bay clams, tatua sour cream and villa maria wines. He is available for catering gigs in Shanghai.