Oscar Amador.
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Born and trained in Barcelona, Chef Oscar Amador brings the spirit of Spanish kitchens and the soul of global cuisine to Las Vegas.

His culinary journey began at the Hofmann Culinary School and continued through formative experiences in some of Spain's most respected kitchens, including El Racó de Can Fabes and El Bulli's culinary program.

After opening several acclaimed restaurants in Barcelona, Chef Amador moved to the United States, where he joined the kitchen at Le Cirque Bellagio and went on to create celebrated concepts such as EDO Tapas & Wine and Anima by EDO. His work has earned him recognition as a two-time James Beard Award nominee — a testament to his dedication to craft, creativity, and flavor.

His most recent projects include La Loba Seattle, located inside 1 Hotel Seattle, where he explores the connection between land and sea through the ingredients and producers of the region, in collaboration with the hotel's sustainability and local-sourcing philosophy.

Amador Cocina Fina represents his most personal project yet — a return to freedom, flavor, and craftsmanship. The restaurant blends Spanish technique with global influences, celebrating fermentation, masa, seasonal ingredients, and expressive contrasts that move between the street and the fine-dining table.

Chef Oscar's cooking is guided by curiosity and memory — an honest expression of where he comes from, where he's been, and the flavors that continue to inspire him every day.

• TrainedHofmann Culinary School, Barcelona
• Formed atEl Racó de Can Fabes · El Bulli culinary program
• Las VegasLe Cirque Bellagio · EDO Tapas & Wine · Anima by EDO
• SeattleLa Loba, inside 1 Hotel Seattle
• RecognitionTwo-time James Beard Award nominee
• NowAmador Cocina Fina — his most personal project yet