About Us
Enrique Medina, Chef of Apicius Restaurant
We take a walk through Enrique’s professional career, before founding Apicius, his restaurant in Valencia, with which he has earned two Repsol soles.
Passionate about gastronomy and haute cuisine from a very young age, Enrique Medina was born in Zaragoza. He confesses that he prepared his first buñuelos when he was only 9 years old. He studied hospitality at the Higher School of Catalonia, at the Autonomous University of Barcelona. He continued his training working in luxury restaurants and hotels in Spain and France, such as the Relais & Chateaux restaurant, located in the Gran Hotel Son Net (5 stars) in Palma de Mallorca and in El Bulli in Seville (Ferran Adrià Restaurant, 2 Michelin Stars) and Valencian group La Sucursal. As we see, before embarking on his adventure with Apicius, his restaurant in Valencia, he was a Chef of Michelin Star restaurants like the one mentioned above.
During this journey he met the woman who is now his wife and traveling companion in Apicius.
Its cuisine has always been characterized by the use of high-quality market products and the union of tradition and modernity in the creation of its dishes. This culinary philosophy has reached its maximum expression since the opening of Apicius in 2007.
Yvonne Arcidiacono, Head of service at Apicius restaurant
Yvonne’s work in our restaurant in Valencia is of utmost importance. Born in Cologne, Germany. From a very young age it was clear to him that he wanted to focus his professional life on gastronomy. After finishing his hospitality training in a hotel in Cologne, he continued working in luxury hotels in Germany, Switzerland and Spain. Among others, several hotels and restaurants, “Relais & Chateaux”, “Leading Hotels of the world” and “Gault Milleu”. During his professional career he met Enrique Medina, with whom today he shares life inside and outside the restaurant. In 2007 they embarked on the Apicius adventure, which this year 2017 celebrates 10 years of success.
With experience he has come to the conclusion that good service is one that adapts to the client’s expectations. It works with the ambitious goal of turning Apicius into the best restaurant in Valencia in terms of quality of service.
Every situation requires personalized service, and that is exactly what you apply, as a waitress, in your restaurant. In her relationship with clients, Yvonne always uses the maxim: “Give a smile and you will receive a smile.”
“The Apicius project is constantly evolving. At Apicius we have found our place, that tranquility and peace that makes you enjoy the small details. Thanks to your recognition we feel tremendously proud of our work. You reinforce our way of seeing gastronomy. Thank you for sharing this journey with us.”