Convention & Visitors Bureau
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Born in Madrid, Spain, Eduardo began his appreciation for food through his mom and dad’s home cooking, rooted in the cuisine of Huelva in southern Spain. He learned about the purity of ingredients, the importance of tradition and the beauty of simplicity by watching them cook — and through the soulfulness and love tasted in each bite. Ultimately, this is what he strives to evoke in his own cooking today.
Eduardo started his culinary career in Madrid at the historic German restaurant Horcher, where he learned traditional recipes and wild game fabrication. He then moved to Garmisch Partenkirchnen, Germany, to work at a five-star hotel in the Alps to further his knowledge of game and butchery. Yearning to expand his culinary repertoire, he headed to London to Zuma restaurant.
After a year and half, he moved to New York City, starting at La Caravelle and DB Bistro Moderne, and then spending four years at Del Posto restaurant. During his tenure there as executive sous chef, the restaurant received a four-star review in the New York Times. He was then asked to open and serve as executive chef at Orsone Ristorante in Cividale del Friuli, Italy. The first European outpost by revered restaurateurs Joe and Lidia Bastianich, it was included in Michelin Guide Italia, Identita Golose, Gambero Rosso, Espresso Guide and numerous Italian and international publications. Having returned to the states, he now shares the role of executive chef at Boulder’s Frasca Food and Wine with Kelly Jeun.
Top photo: Max and Dee Bernt/Flickr Creative Commons