BABA '03, BSESS '03 | Seattle, WA
COMPANY: Salare, JuneBaby and Lucinda Grain Bar
Edouardo was born and raised in St. Petersburg and attended college at the University of Florida. After graduating with dual degrees in business administration and sports management, he enrolled in culinary school at the Le Cordon Bleu in Orlando. Following graduation from culinary school, Edouardo’s ambition brought him to renowned restaurants such as The French Laundry, where he apprenticed, Per Se and Lincoln Ristorante in New York.
With thought of raising a family and opening a restaurant, Edouardo moved to Seattle where he began working at Sitka and Spruce as sous chef. In 2013, he was asked to open Bar Sajor as chef de cuisine and used this as an opportunity to learn as much as he could about restaurant business. Using that knowledge and experience, he opened his own restaurant, Salare, in June 2015.
Salare takes influences from France, Italy, the American South and Caribbean, and is now one of Seattle’s hottest restaurants. In April 2017, Edouardo opened his second restaurant, JuneBaby, and in December his third, Lucinda Grain Bar. He has been nominated for the prestigious James Beard Award and been named one of Food & Wine’s best new chefs. Likewise, both JuneBaby and Salare have been recognized as best new restaurants.
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