Eduardo is the Founder and Head Chef of Typical Spanish. He created the company out of a deep need to honour his roots and share the food he was raised with. Typical Spanish was born in Sydney in 2011.

He comes from a family of entrepreneurs and restaurant owners in Spain. He grew up beside one of the finest paella cooks in southern Spain — his mother — known for her simplicity, precision and extraordinary paellas cooked to perfection.

Everything he learned from the very best travelled with him to Australia. Before cooking his first paella here, he spent years sourcing the right ingredients and building trusted relationships with suppliers. Because a real paella cannot be rushed — its core ingredients are time, patience and respect.

Honesty and affection guide everything we do. What you see on our website is exactly what you will experience on the day of your event.

Our paellas and tapas are made from the heart. We prioritise sustainable, free-range and organic produce whenever possible, carefully selecting both imported Spanish products and the finest fresh ingredients from Sydney. Our suppliers are long-term partners — and when you work with friends, you receive their very best.

The result is a true balance between tradition and quality. Authentic Spanish food, prepared with integrity, and served with pride.