Executive Chef Eduardo Alvarez
Irving Convention Center
Chef Eduardo Alvarez began working in the food industry at the age of sixteen. In 1980, while working at Les Saisons as a pantry cook, he observed the chefs perform their daily duties in a style that fascinated him. He knew then his long-term goal was to become an Executive Chef.
To obtain this goal, he worked his way up the ladder from a Sauté and Broiler Cook to Junior Sous Chef to Sous Chef to Executive Sous Chef and finally to Executive Chef.
His experience in preparing and cooking for large numbers of attendees was obtained while working at the Dallas Convention Center. During his tenure, he received the award for Manager of the Quarter in the fall of 1998. In addition, he attended El Centro College and obtained certification in Nutrition in Food Service, Management for Chefs, Food Service Manager and Sanitation for Chefs.
In May of 1999, Chef Eduardo was hired as the Executive Chef of the Dallas Cowboys at Texas Stadium. He still cooked for large numbers of attendees but with a narrower time span and notes his LOVE for the rush of game day, especially the Thanksgiving game. Chef Eduardo opened the new Cowboys Stadium in Arlington in June of 2009.
In August of 2010, Chef Eduardo was hired as the Executive Chef of the Irving Convention Center. With one opening under his belt he is very excited about this next challenge. Chef Eduardo has played a key role in the planning, implementing and development of all that it takes to open a new facility and operate the food service.
When Chef Eduardo is not hard at work, he devotes his time to his wife and three wonderful children, two daughters and one son. As a parent, he believes children are a reflection of who their parents are and considers fatherhood a blessing.
His advice for future chefs is to become involved with the Texas Chefs Association.