Born and raised in Mexico City, Chef Edgar Escalante began his career at the age of 19 as a cook at his family’s Italian restaurant. In less than two years, he worked his way up to Sous Chef – on his own merit and avoiding special treatment by not telling the rest of the staff that his mother was the restaurant’s owner. To hone his skills further, he then traveled to Barcelona where he worked at Rocamoo, a Michelin-starred restaurant.
After spending two years in Spain, he launched a catering business in Mexico City where he mastered high-volume production and learned to create unique experiences for his clients. Escalante then took these talents to South Beach to work under Chef Katsuya Uechi’s concept at SLS South Beach.
Inspired by his travels, Escalante recreates the beauty of local art and culture in his dishes. Although Miami’s weather is consistently warm and sunny, he changes dishes on a seasonal basis using ingredients and flavors that evoke winter, spring, summer and autumn. Of course, Escalante also brings in a Mexican flare to Dirty Habit’s International cuisine with traditional Mexican flavors and spices.
34th Floor Hospitality oversees operations management for Dirty Habit in Washington, D.C.