Chef Eduardo Chavarin

IM A PROFESSIONAL CHEF WITH 25 YEARS OF EXPIRIENCE SCHOOL AND RESTAURANT TRAINED, I STUDIED IN CULINARY ART SCHOOL IN TIJUANA MEXICO AND THAT GAVE ME THE OPORTUNITTY TO WORK FOR ARZAK A FEW MONTHS, MOST OF MY WORK HAS BEEN MOSTLY IN EVENTS AFTER THAT MY EXPIRIENCE THRU THE YEARS TOOK ME TO LEAR ITALIAN CULTURE AND CUISINE (PASTA, NAPOLITAN PIZZA, CHARCUTERIE) THEN I TOOK THE CHALLENGE OF PACIFIC AND SOUTHERN MEXICAN SEAFOOD CUISINE BEING REGIONAL CHEF FOR TWO YEARS AL GRUPO LA CORRIENTE, AFTER THAT WENT TO BICE BISTRO IN NAPLES FLORIDA AS CHEF FOR SIX MOTNHS TO LEARN A LITLE BIT MORE ABOUT AMERICAN ITALIAN CUISINE, AFTER DE PANDEMIC A OPENED MY OWN PROJECT CALLED ALAMO 19 FOR 3 YEARS NOW AN STILL RUNNING, AND MY SIDE BUSSINESS THATS CH CATERING AND EVENTS, WHERE I EXPAND ON MY CULINARY EXPERTISE TO MAKE YOUR EVENT A GREAT ONE. GOING FROM BASIC CULINARY CUISINES SPAIN, ITALY , MEXICAN AND A LITLE BIT IN THE MIX OF ASIAN INFLUENCE.