The journey Chef Amador Parada has taken to become Executive Head Chef at the five-star Great Scotland Yard Hotel in London has seen him honing his skills over the past twenty years, working in some of the industry’s most well-respected kitchens.
Born and raised on the Spanish island of Majorca, Parada’s love for cooking started at home. His Mediterranean roots give him a fabulous grounding in the cuisine, which he specialises in to this day. Still, having trained in fine dining venues worldwide, he’s heavily inspired by vibrant international flavours.
Parada explored new techniques and ideas, gaining experience under the guidance of Michelin-starred chefs from Hong Kong, Spain, Israel, and the UK, and working on notable projects in France and Italy. This breadth of different experiences has encouraged Parada to adhere to high standards while combining traditional techniques and international flavours with new, bold innovations.
Before taking up his position at the Great Scotland Yard Hotel, Parada built his experience and skill set at The Mandrake Hotel in Hong Kong and Evo in Barcelona, both of which have been awarded a Michelin Star. With further experience gained at One-O-One at The Park Tower, Knightsbridge, The Royal Oak, Cheshire, Es Lledoner in Spain and Gleneagles Hotel in Scotland, Parada has established himself as an exciting prospect on the London food scene.
Taking the reins as Executive Head Chef at the Great Scotland Yard Hotel in 2021 has allowed Amador Parada to bring his exciting and innovative menus to the storied walls of the hotel’s various bars and restaurants. Each menu is unique in its offering, from seven-course tasting menus and gastronomic delights to afternoon tea and classic dishes, often inspired and informed by the building’s history.
Not only does he drive his team to create stunning and interesting dishes for hotel guests, but he also encourages zero-waste initiatives throughout the hotel’s bars and restaurants, undoubtedly inspired by his time spent with the charity organisation Waste Not Want Not
in Battersea, where he volunteered as a chef. The organisation aims to save surplus food from landfill to help feed the local community.
Overseeing the restaurants at the Great Scotland Yard Hotel, his menus are carefully curated to interweave elements of the building’s fascinating history and are tailored to each venue within the hotel. From the afternoon tea set in The Parlour, which pays homage to the infamous tales of its time, to the pairings in The 40 Elephants, where he takes inspiration from the fearless and bold leading figures from the eponymous crime syndicate, Parada’s dishes are well thought out and delightfully executed.
Parada’s role allows him to work closely with local suppliers to source the best quality ingredients for the hotel’s menus. His great work at the hotel has recently seen him given the role of Functional Culinary Specialist within Hyatt Corporate across the UK and Ireland. This added responsibility will see his novel techniques, memorable flavour profiles, influence, and signature creativity appearing throughout the menus of the Hyatt hotels across the region. It’s an exciting chapter for an exciting and innovative chef.
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