Often described as one of the world’s best chefs, even the swiftest glance at Juan Amador’s dishes – created with an astonishing attention to detail – would confirm this ascertion true.
Juan Amador was born in 1968 in Waiblingen, Swabia and originally wanted to become a hotel manager. At the Gasthof Lamm hotel, he could only do a cooking apprenticeship so he decided to become a chef. Being the son of Spanish parents, he is highly influenced by Spanish cuisine. He is a Relais & Châteaux member and owns the renowned three Michelin star restaurant Amador in Mannheim.
After his apprenticeship he worked at several restaurants all over Germany. At Restaurant Waldhorn he cooked as sous chef under Albert Bouley. His training with him opened his mind to minimalism and aesthetics, Juan says. At Restaurant Petersilie, he worked as head chef for four years, where he achieved his first Michelin star.
In 1997, he moved on to the Fährhaus Munkmarsch on the isle of Sylt as head chef and gastronomic director. Two years later, he became head chef and director at the Schlosshotel Weyberhöfe in Sailauf, Hesse, for four years, where he was awarded two Michelin stars. In 2005, he opened his own restaurant Amador in Langen, Hesse, which was awarded three Michelin stars soon. Following the huge success the restaurant had, it became member of the exquisite collection of high end restaurants of the Relais & Châteaux. He was also awarded “Restaurant of the Year” by the magazine “Der Feinschmecker”.
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