Eduardo Morali
Participating Chef - Mexico
A graduate with honors from the Culinary Institute of America in Hyde Park, New York, he forged his career as a chef in the Big Apple under chefs such as Daniel Boulud and Floyd Cardoz. In 2010, he joined Eloise as Chef de Cuisine and Anatol in 2011. In 2013, he joined Beefbar México as Executive Chef, where his style and cuisine began to garner media attention. In 2015, he returned as Corporate Chef and partner to the Culinaria Chic group, which includes the multi-award-winning restaurants Eloise and Loretta. In 2015, he won the "Breakthrough Chef" award at the Food and Travel People's Choice Awards and placed second in Top Chef Mexico. In 2017, Eduardo left Mexico City to join the prestigious Grupo Pangea in Monterrey, where he works on the ongoing development of the group.