A chef who has accumulated a remarkable number of MICHELIN Stars in various restaurants, with the standout being the three-star "Amador" in Vienna. Juan Amador, of Swabian origin with Spanish roots, is established in Germany, and this blend is reflected in his rich and precise cuisine.
Juan Amador, of Swabian origin with Spanish roots, was born in 1968 in Waiblingen. Initially inclined towards a career in hotel management, when he had the opportunity to work in the kitchen, he seized it. His culinary journey began with an internship at the "Hotel Gasthof Lamm," during which he decided to pursue a career in professional cooking.
After completing his apprenticeship, he worked in various restaurants in Germany. He served as a sous chef at the restaurant "Waldhorn" under the guidance of Albert Bouley, who steered him towards minimalism and culinary aesthetics. Subsequently, Juan became the head chef at the restaurant "Petersilie," earning his first MICHELIN Star.
In 1997, he moved to the island of Sylt, where he was appointed head chef and culinary director at the "Fährhaus Munkmarsch," earning a MICHELIN Star. In 1999, he relocated once again, this time to Sailauf, where he took on the role of head chef and director at the "Schlosshotel Weyberhöfe." He worked in this position for four years, during which he earned Two MICHELIN Stars.
In 2005, Juan finally ventured out on his own, opening "Amador" in Langen. Shortly thereafter, the restaurant was awarded the prestigious Three MICHELIN Stars and became a member of Relais & Châteaux. Additionally, the restaurant was honored with the title of "Restaurant of the Year" by the Der Feinschmecker magazine in 2008. In the same year, Juan also secured the first place in the Avant-Garde category for his work at "Amador" in Frankfurt, which had Three MICHELIN Stars.
In 2011, "Amador" in Langen was relocated to Mannheim, Germany, and later to Vienna, Austria, where it currently stands with Three MICHELIN Stars. Juan uses flavors and aromas to create a world of tastes, blending Spanish temperament with German precision. His unwavering dedication is reflected in every creation, which can be seen, tasted, and appreciated in every detail.
But Juan didn't stop there: he launched "SRA BUA" at the "Hotel Kempinski" in Frankfurt, which was awarded 15 points by Gault & Millau in 2013; he also opened "Alma" in Singapore, which earned a MICHELIN Star.
