About Eddie

At an early age, Eddie developed a passion for food by spending time in the kitchen with his grandmother whom he credits for teaching him how to cook. First by learning to follow his grandmother’s recipes to eventually exploring and experimenting with recipes of his own, Eddie began to forge his own style of cooking which he ultimately honed and refined through the Le Cordon Bleu culinary school and his time as a professional chef in a variety of fine dining kitchens including Nomi Kitchen and Charlie Trotters.  In 2009 Eddie founded Ch’ava Café which in 2013 was featured as one of Chicago’s top 10 coffee shops by refinery29.com.  From 2015 Eddie served as the executive sous chef of the Truffleberry Market designing menus for a variety of high end catered events. Eddie’s philosophy on his cooking centers on creating bright flavors that balance the richness and savory qualities of his ingredients.