Chef Juan Amador – Forefront of Revolutionizing Traditional Cuisine with Molecular Gastronomy Techniques in Germany

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Amador might have slipped down a few notches on the San Pellegrino list, but the extremely talented head chef behind this popular restaurant in Germany, Chef Juan Amador, is still considered as the best chef in the country who gives the traditional French cuisine a very innovative and contemporary twist. Right now, they are at the 100th spot, having dropped down from the 80th position last year.

Chef Amador was born in Strumpfelbach on the 10th of December 1968 to Spanish parents who have migrated from Spain to the Swabian town of Germany. He has always dreamed of becoming a lawyer, and his mother’s dream was for him to become a doctor. Being a chef was the furthest thing from his mind; however, decisions in life pushed him to follow a culinary career.

He started his career as a chef n 1985 when he went to Weinstadt and became an apprentice at the Gasthof Lamm. He finished his apprenticeship and training in 1988 and son found work in Munchen-Grunwald’s Hotel Alter Wirt. After a year’s stay here, he then went to Schwarzwaldhochstrasse and worked in the kitchens of Schlosshotel Bühlerhöhe. He stayed here until 1990.

His culinary career took him then to Ravensburg where he became the sous chef of Restaurant Waldhorn and worked under Chef Albert Bouley, and in 1993, he moved to Ludenscheid to head the kitchens of the Restaurant Petersilie as its head chef. He was the chef de cuisine of this restaurant until 1997, and it was also here that Chef Amador earned his first Michelin star.

After Petersilie, he moved on to become the chef de cuisine of Fährhaus Munkmarsch in Sylt for two years where, again, he earned a Michelin star. In 1999, he once again moved to Sailauf and worked as the head chef as well as the director of Schlosshotel Weyberhöfe. His stint in Sailauf ended in 2003 when he finally decided that it is time to start out on his own and open his own restaurant.

Restaurant Amador, his very own restaurant, opened its doors to the public in February of 2004, and because of his very impressive culinary skill, the restaurant soon had its loyal followings. Food critics who have followed his culinary career with keen interest soon began singing the praises of his restaurant that, in 2005, he became a member of the Relais & Chateaux, a very illustrious association. It was also in that same year that the German trade journal, the Der Feinschmecker, named Amador as the Restaurant of the Year. In 2006, Amador received two Michelin stars, and in 2007, it earned is third star. A year later, in 2008, he won first prize in the Chef of Chefs Voting “The Avantgardist” Category. These are just some of the awards that he has received throughout his culinary career.

His numerous awards and prizes soon pushed him to the top of the country’s best chefs list, and he was also fast becoming known as one of the chefs in the country who are in the forefront of revolutionizing traditional cuisine with molecular gastronomy techniques. His success in his chosen profession also allowed him to open two more restaurants – one in Wiesbaden, Tesca; and the other in Frankfurt-Fechenheim, Atelier Amador.

Chef Juan Amador’s Stawberry Gazpacho

Ingredients:

1 red bell pepper
1/2 green bell pepper
1/2 cucumber
1 small clove garlic
500g strawberries
100g white bread
100 ml olive oil (mild)
50 ml red wine vinegar
Splash of sherry vinegar
Some sea salt
Some freshly ground pepper

To serve:

100 g strawberries
4 mint leaves
8 slices of wood-fired oven bread
4 tablespoons olive oil

Directions:

1. For the gazpacho, cut the bread into small cubes and place in a bowl. Wash the two peppers, completely removing all the seeds and the partitions inside. Cut into small cubes. Wash the cucumber and remove the seeds, as these are very watery. Cut into cubes. Wash the strawberries, removing the leaves, and also cut into pieces.

2. Place all the ingredients, the bread, the peeled clove of garlic, the olive oil, and the red wine vinegar into the mixer and finely puree in the blender.

3. Now, set aside for at least two hours in the refrigerator.

4. Wash the rest of the strawberries and cut into fruit cubes. Cut the mint leaves into fine strips.

5. Next, take the gazpacho from the refrigerator and put it through a sieve. Transfer the puree to the plate and add the strawberry dice together with the mint strips to serve.

6. Cut the wood oven bread into thin slices and then fry them briefly in some olive oil.

7. Serve the gazpacho.

Original Source: theofel.de

Image Credit: restaurant-amador.de

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