Raised in a rural community in Paradise Valley, Montana, on the northern border of Yellowstone National Park, Eduardo learned from a young age the importance of empathy for others and involvement in working towards a collective good. He also developed a natural affinity for the freedom and personal agency to be found in exploring the outdoors.
At the age of 15, Eduardo got his first job cooking at Chico Hot Springs, following the desire to help take care of his family — as well as the lure of self-sufficiency in the form of a fly rod and a car. The kitchen’s energy, with its experiential, creative, and collaborative spirit, drew him in. And this teenager, often labeled a troublemaker who would never amount to anything, had a paradigm shift: through cooking, he could contribute value to the experiences of those around him. He had value. And he saw a path with purpose.
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