Eddie joined Grove Bay Hospitality Group as Chief Operating Officer in 2016. A veteran of the hospitality industry, he began his career in his hometown of Rincon, Puerto Rico at the renowned boutique hotel the Horned Dorset Primavera. Throughout his eleven year tenure, he apprenticed in all facets of upscale European hotel and restaurant operations.
Upon completing his University studies, he moved to New York City to serve as Director of Sales and Marketing for the resort and later served as a Sales Consultant to Relais & Chateau North America.
The emergence of a new craft beer and cocktail scene in New York City provided Eddie with the ideal platform to further his operational prowess, serving as an Independent Beverage Consultant to the city’s top restaurants, bars and nightclubs and later serving as Multi-Unit Operations Manager for the critically acclaimed restaurants Kuma Inn and Umi Nom.
In 2001, he relocated to Florida, first to work with James Beard Award-winning Norman Van Aken at his flagship restaurant located at the Ritz-Carlton Grand Lakes in Orlando and later to Miami where he joined 50 Eggs to lead in the creation of its fine dining operations.
During his tenure as Chief Operating Officer at 50 eggs, the company evolved into an award winning and nationally acclaimed multi-brand restaurant group, earning James Beard nominations for Yardbird Southern Table and Bar as well as Khong River House and named one of the “50 Coolest Restaurant Companies in the Land” by Restaurant Hospitality Magazine. Other concepts developed during his term were Swine Southern Table and Bar, and most recently, the quick service restaurant Spring Chicken.
Eddie attended the University of Puerto Rico where he majored in Accounting & Marketing. He is also a First Level Cicerone, an avid craft beer aficionado, and has served as a Board Member for the Miami Chapter of the Florida Restaurant and Lodging Association.