Raised in Barcelona, Chef Oscar Amador Edo fell in love with Catalonia’s rich culinary traditions at an early age. He grew up “10 minutes away from the Mediterranean where the quality of the seafood is unbelievable.” After graduating from the prestigious Hofmann BCN Chef School, he had the opportunity to stage at El Racó de Can Fabes, a three Michelin Star awarded restaurant. Following his success owning and operating Ajo Negro, TapeArt, and A Mano for over a decade, Chef Oscar decided to move to Las Vegas to conquer the American palate. He cooked at the prestigious Le Cirque for six months before launching his street catering business and then EDO Tapas & Wine in 2018.
Chef’s approach is to add a modern and innovative twist inspired by great cuisines from around the world to classic Spanish recipes. Chef Oscar loves to cook oysters, uni, clams, mussels, octopus, and turbot because “they most represent his culture.” The “goal of the restaurant is to bring the experience of eating in Barcelona to the customer, and for that you need the best product.” His only rule is to deliver the best combinations, awakening our senses to new flavors, aromas, and textures, ultimately creating new memories for his guests.