Edward Lopez has a love for quality dining experience.
Lopez began his culinary journey at 14 working behind the scenes in the kitchen of his family restaurant, Danny’s. He received formal training at Le Cordon Bleu College of Culinary Arts in Austin but promptly returned to Laredo to apply his refined craft where it mattered most: home.
He spent two years as a cook for Danny’s and worked toward a manager position, later earning a supervisor role overseeing the restaurant’s 14 locations.
Throughout this time Lopez also contributed to the restaurant’s marketing and social platforms. But his heart remained steady in his first love of creating dishes he knew patrons would appreciate.
That love has carried him to Houston, where he’s expanded the history of the restaurant that was first established in 1983.
Lopez plans to continue writing his story in the culinary world and hopes to provide a quality dining experience wherever he goes next.