Let’s have a walk through the professional career of Enrique, before founding Apicius, his restaurant in Valencia, which got two Suns Repsol.
Passionate about gastronomy and haute cuisine from a young age, Enrique Medina was born in Zaragoza. He admits that he prepared its first codcroquettes with just 9 years. He studied Hotel Managment at the Superior School of Catalonia, at the Autonomous University of Barcelona. Continued his training to work in restaurants and luxury hotels of Spain and France, as the Relais & Châteaux restaurant, located in the Gran Hotel Son Net (5 stars) in Palma de Mallorca and the Seville Bulli (Ferran Adria restaurant, 2 Michelin stars) and La Sucursal Valencian group. As we see, before starting your adventure with Apicius, his restaurant in Valencia, was Chef of Michelin star restaurants as previously appointed.
During this trip he met Yvonne,which is now his wife and companion of travel in Apicius.
His cuisine has always been defined by the use of fresh and high quality produce and the combination of tradition and modernity in his creations. Apicius opened in 2007 as the greatest example of his culinary philosophy.