Edgar Tostado was born and raised in Chicago, and was classically trained at the Silver Fork Culinary Arts program there. He has been working in the food industry for the last ten years, and while he was finishing his culinary program he interned at the prestigious Chicago restaurant Hopleaf. He has worked diligently in the Native community fighting for land rights, water rights, and Indigenous food sovereignty since his early 20s. He says he has always sought out work with chefs who work to locally source their ingredients, and he is passionate about people having access to their ancestral foods.
In his spare time he likes to bike, camp, write poetry, pursue photography, and read comic books. He continues to work hard to strengthen the foundation of Indigenous food sovereignty by volunteering in the Native community.