Chef Paulo Airaudo
History
Paulo Airaudo Group
I was born in the City of Cordoba, Argentina, to a family of Italian Immigrants. When I was 18, I decided to begin a new adventure, left my home town, my comfort zone and was then when this passion began.
I worked around the world, including Mexico and Peru and in several European countries. In Europe I gained experience in legendary restaurants such as Arzak in San Sebastián, The Fat Duck in London and Magnolia in Italy. In May 2015 I opened La Bottega, a forward-thinking modern trattoria in the historic part of Geneva.
Just four months later, in October 2015, the restaurant received its first Michelin star, an extraordinary achievement. In April 2017, the Amelia adventure began, in San Sebastian, gaining after only seven months opened, its first Michelin Star. Amelia is the restaurant I once dreamt and made it a reality in San Sebastian, which is my and my family home. After a long time of training and learning from the best chefs in America and Europe, I decided to open Amelia in a city like San Sebastian being aware of what the city means in a culinary aspect and the challenge this brings. As an emotional part of the challenge, I named the restaurant Amelia as an homage to my daughter Amelie.
Paulo Airaudo Group is much more than a group of restaurants, it is a family that shares the same values, principles, and philosophy. In each of the restaurants, we decided to work with the best suppliers to offer our customers high quality products. It ́s the concept I have created for the restaurants I have located in different parts of the world, such as Spain, Hong Kong and Colombia. It ́s a group in constant expansion and always looking for new opportunities to grow.
At Paulo Airaudo Group, the focus is on passion for food and culinary excellence. Teamwork and ambition are fundamental for the success of the group. Members of the group and of each restaurant work together to create unforgettable gastronomic experiences for customers, working to exceed their limits and reach new goals. Sacrifice and dedication are values that allow us to overcome every day.
Excellence is one of our main objectives. We work every day to improve our dishes, to create new flavors and amaze our customers. At Paulo Airaudo Group, creativity and innovation are essential values that allow us to offer a unique gastronomic experience.
We are always looking for new ways to grow and improve. We are eager to learn, experiment and explore new horizons. We are a young and ambitious group, always ready to accept new challenges. Our work philosophy is based on effort, passion for what we do and commitment to our customers.
For me, food is creativity and a cultural expression. I work hard to offer my customers the best every day, using the best products and the best service to achieve an exceptional experience. My restaurants are like my home, and I want each person to feel like part of it.
I love teamwork, as I believe it offers enormous advantages. I believe that commitment and dedication to the job are essential. I always try my best to make a difference in my work, adding value and creating something unique. I give the best of myself, using my skills, experience and effort, always focused on achieving success.
Creativity is an essential part of my work. I allow myself to fly, exploring new ideas and thinking outside the box. I use creative planning, active listening and critical approach to achieve innovative results. Intuition and imagination allow me to explore new ways of thinking and create something truly unique.
Learning from mistakes is important to me. I believe that a mistake doesn’t become a failure until you refuse to correct it. I use every mistake as an opportunity to grow and improve, always keeping a positive attitude and focused on achieving success in each of my restaurants.