The Team

Amadeo Faus

«The people behind, in the kitchen and in the living room, are a team with great dedication, full of enthusiasm and desire to do things well done. Together they make Chef Amadeo what it is.
We’re sorry we can’t mention the whole team. »

Amadeo Faus

I always saw at home the love for cooking, the one my mother and father did. When I started professionally, I realized that I could make people happy, seduce palates and hearts.
At the time of choosing I had it clear, I like the traditional cuisine, the one I learned in my older house, the Valencian cuisine of always, transparent and true. I like the cuisine that is made with products from our environment, seasonal products, because the maximum expression of flavor is achieved.

Valencian cuisine, which is made in this territory helps me keep my feet on the ground. I think it is a gastronomy that has a lot to show the public. I love to offer dishes that today are only made in domestic privacy, in the houses of the villages, which is where dishes that have not yet reached the restaurants are preserved.

Mariano Nieto

The number two in the kitchen, the man you can trust, treasures a know-how acquired through experience. Constancy is one of its virtues, it takes control of the plans on a daily and short-term basis, an extraordinary helmsman.

Ángel Nieto

He learned from his father, Mariano, and Amadeo himself.
He is an advanced student and teacher already in fish funds. Expert cooking rice, dry, sweet or stew.

I always saw at home the love for cooking, the one my mother and father did. When I started professionally, I realized that I could make people happy, seduce palates and hearts.
At the time of choosing I had it clear, I like the traditional cuisine, the one I learned in my older house, the Valencian cuisine of always, transparent and true. I like the cuisine that is made with products from our environment, seasonal products, because the maximum expression of flavor is achieved.

Valencian cuisine, which is made in this territory helps me keep my feet on the ground. I think it is a gastronomy that has a lot to show the public. I love to offer dishes that today are only made in domestic privacy, in the houses of the villages, which is where dishes that have not yet reached the restaurants are preserved.

Gerard Faus

Gerard is the eldest son of Amadeo, indoors he is the one who makes sure that everything flows with order and concert and that everything is on the right track.

He teams up with Joan Pérez, together they coordinate the service and reservations.

Carlos Cano y Joan Pérez

The maximum responsible in the room.
They have a long experience in the world of wine and spirits.
They love dealing directly with people.
Their mission is to make diners feeling at home.

Our philosophy 

Although things have changed a lot since the team started, here, in the kitchen of Chef Amadeo, we still make the dishes in the most traditional way. The team members have been together for a long time, there is a contagious complicity between them and this is transmitted in their recipes, stews and dishes. In the kitchen they have one certainty: “what we do today is as authentic as it has always been”.

«In a nutshell, we take making people happy through our food very seriously.
Pleasing to the eye, familiar and comforting, at the same time surprising, but above all tasty. »

Whenever it is possible our suppliers are local, regional or within the Valencian Community.
We are proud to offer you a traditional cuisine that we try to maintain and enrich.