Graduated with high honors from the Culinary Institute of America in Hyde Park, New York. He was forged as a cook in the "big apple" under chefs like Daniel Boulud and Floyd Cardoz. In 2010 he arrived as Chef de Cuisine at the newly opened French Restaurant Eloise in Mexico City. A year later he was recruited for the opening of restaurant Anatol, at the luxurious boutique hotel Las Alcobas in Polanco, Mexico City, which later lead him into accepting the role of Executive Chef of Monaco based french-steak house: Beefbar, in Polanco, México City (2013), where his style and cuisine began to catch eyes. In 2015 Eduardo returned as Executive Chef & Partner of Culinaria Chic and is named “Rising Chef Year” by the Food and Travel Magazine. During his command, Eloise was named Best Casual Dining (Gourmet Awards 2016) and newly opened Loretta Bistro was named best New Restaurant in Mexico City (Gourmet Awards 2017). In 2016 placed runner up in reality show Top Chef México, broadcasted by Sony (nominated for an International Emmy Award in 2018). By the end of 2017, Eduardo moved to Monterrey and partnered up with Chef Guillermo Gonzalez Beristain (Pangea Restaurant Group), in the role of Corporate & Culinary Development Chef. Morali works in the constant development of Pangea (50 best LATAM), Bistro Bardot, Libertad, amongst other concepts. Also, Pangea´s freshest concept, Café Laurel, named Best New Restaurant in México (Mex Best wards 2022)
