With an interest in the arts, cooking soon became a passion that I couldn’t deny. I began expeirmenting with food, wine, and more at a young age, and not only improved my technique, but developed my personal style. Deciding on a career to become a chef was the easiest choice I have ever made, and I’ve never looked back.
"The beginning is the most important part of the work"
How It All Began
The Full Story
Mexican by birth, Chef Eduardo Pria was brought up in the neighborhood of San Angel in Mexico City. At age 17 years old, he earned a scholarship to attend Escuela de Hosteleria y Turismo in Madrid, Spain graduating 4 years later with high honors. After graduation, Eduardo underwent multiple internships. The first being at Arzak Restaurant in San Sebastian, Spain under the supervision of Chef - Owner Juan Mari Arzak. Followed by an internship at Plaza Athenee Hotel in Paris, France and at the Excelsior Hotel in Rome, Italy. At age 21, he was hired to work for Melia Hotels in Madrid and Palma de Mallorca where he became the Suos-Chef at Los Molinos Hotel in Ibiza, Spain.
When he finished his work in Europe in 1980, he moved to the United States landing in Dallas, Texas. He made Dallas home and became the Chef at the Mansion in Turtle Creek. 5 years later, Eduardo moved to Florida to work as Chef for The Down Under Restaurant, Williams Island, Cafe Arugula and Walt Disney World until he decided to open his own restaurant in 1993, Eduardo De San Angel.
Since his opening, Eduardo has been featured in Food Network, Gourmet Magazine, Bon Appetite and many other publications. He was the fourth Chef from Florida ever to participate in the prestigious American Harvest Workshop in the Cakebread Winery in Napa Valley. In addition to that, the restaurant has earned great reviews from all social platforms, top ratings from Zagat, branded as the highest rated restaurant in Broward County and being a distinguished restaurant of North America winner since 1998.