Diego Sánchez
Chef and owner of Amets, an informal Basque gastroteka in Madrid's Conde Duque, after years cooking for private clients and aboard a private yacht.
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Diego Sánchez is the chef-owner of Amets, a Basque gastroteka he opened in Madrid's Conde Duque neighbourhood in late 2024, his first solo restaurant. Born in Tres Cantos, Madrid, to a family with Basque roots through his grandmothers in San Sebastián, he trained at the Basque Culinary Center and worked in kitchens including Remigio in Tudela, Restaurante Zaranda in Mallorca and Piazza Duomo in Alba, Italy, before years as a private chef and yacht cook for clients across Monaco, St. Barths and the Caribbean. At Amets he reworks his grandmothers' Basque recipes with contemporary technique in a deliberately informal room.
Biography
Early years
Diego Sánchez was born in Tres Cantos, in the Madrid region, into a family with Basque roots through his grandmothers, who came from San Sebastián.
Career
Sánchez trained at the Basque Culinary Center and went on to work in kitchens including Remigio in Tudela and Restaurante Zaranda in Mallorca. He was also opening chef for Nacho Manzano's restaurant in Glasgow, worked at The Restaurant at Sopwell House in St Albans, England, and did a stage at the three-Michelin-star Piazza Duomo in Alba, Italy. During the pandemic he became a private chef for wealthy clients in Monaco, St. Barths, Los Angeles and St. Moritz, then spent two years cooking aboard a private yacht in the Mediterranean and Caribbean, serving up to twelve guests at a time. In late 2024 he returned to Madrid to open Amets on Calle del Limón in Madrid's Conde Duque, his first solo restaurant.
Philosophy
Amets reworks the Basque recipes Sánchez grew up with, from his grandmothers' cooking, using contemporary technique and picking up cosmopolitan touches, particularly Italian and Asian, from his years working abroad. The kitchen runs an à la carte menu of around fifteen dishes rather than a tasting menu, leans vegetarian-forward without an explicit vegan angle, and changes with the seasons. Ravioli with mushrooms has stayed a fixture of the menu, alongside dishes like pumpkin flower with Manchego pisto. The room itself is small and deliberately informal, built around organic, sustainable and local ingredients.
Restaurants
Diego Sánchez in our guides
Editorial guides featuring Diego Sánchez’s restaurants.
Frequently asked
Who is the chef behind Amets?
Diego Sánchez is the chef-owner of Amets, his first solo restaurant, which he opened in Madrid's Conde Duque neighbourhood in late 2024.
When did Amets open?
Amets opened in late 2024 on Calle del Limón in Madrid, marking Diego Sánchez's first restaurant of his own after years of cooking for private clients.
Where did Diego Sánchez train?
He trained at the Basque Culinary Center and worked in kitchens including Remigio in Tudela, Restaurante Zaranda in Mallorca and the three-Michelin-star Piazza Duomo in Alba, Italy.
What did Diego Sánchez do before opening Amets?
He worked as a private chef for wealthy clients in Monaco, St. Barths, Los Angeles and St. Moritz during the pandemic, then spent two years cooking aboard a private yacht in the Mediterranean and Caribbean.
Where is Diego Sánchez from?
He was born in Tres Cantos, in the Madrid region, into a family with Basque roots through his grandmothers, who were from San Sebastián.
What kind of food does Amets serve?
Reinvented Basque cooking built on Diego Sánchez's grandmothers' recipes, served à la carte across around fifteen dishes that change with the seasons, including a standing ravioli with mushrooms.
Does Amets have a Michelin star?
No. Amets, which opened in late 2024, doesn't currently hold a Michelin star, a Repsol Sol or a Bib Gourmand.