Italo-Argentinean Star Chef situated in San Sebastián. Co-founder of Michelin-accoladed La Bottega in Geneva.
Paulo Airaudo was born in Argentina to an Italian family, worked professionally across the globe, from Mexico to Peru, in various European countries, and of course also in his beloved Italy. In Europe, he had the enviable fortune of working in the finest establishments of many capitals, displaying the passionate commitment and professionalism that have always made him stand out.
Enterprising and resourceful, Paolo loves to experiment with new directions in the kitchen which also is the main focus of his current venture, soon opening a personal signature restaurant in the luscious region of San Sebastián.
This non-stop traveling culinary nomad did not know until late that his fate rested in a kitchen; he studied graphic design before diving into culinary depths of the restaurants in his hometown.
Soon after, he started travelling through Europe and first landed in Spain: Arzak was his first contact with Spanish cuisine, followed by Blumenthal’s elaborated cooking at The Fat Duck outside London, England.
On his move to San Sebastián where his restaurant will open March 1st, he explains:
“San Sebastian was the first city I lived in when I came to Spain, and it has great culinary potential, as well as great culinary culture. I can develop my skills in a freer way here because of the rich and varied produce they have. In all, it is a great city, a city where everybody loves to be”.
Paulo Airaudo exclusively offers his gastronomic excellence for lectures, food festivals, consultancy, private dining and exclusive dinner parties.
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Hungry for more? Have a look at La Bottega – setting the pace.
An interview with La Bottega’s Paulo Airaudo and Francesco Gasbarro on re-defining Italian cooking and the Genevan gastronomic landscape.
Meet Paulo Airaudo and Francesco Gasbarro – two young Italian chefs, bringing their own twist on Italian cuisine to the restaurant scene in Geneva. After opening just last May, their joint venture already earned its first Michelin star.
Meet the Chef duo behind the very successful La Bottega Restaurant in Geneva. We talk to Paulo Airaudo and Francesco Gasbarro about their success and many upcoming projects, the importance of Michelin stars and their view on Italian food.
Follow the culinary adventures of Paulo Airaudo on Instagram.
Sea scallops, onion purée, roasted onion and Parma ham
Salmon and beets
Mackerel, cucumber and daikon
Duck, leek and radish
Pork tenderloin, peach and fennel
Yogurt, black currant and fennel
“Renowned chefs from La Bottega are at the helm of this delightful trattoria in old Geneva. Simply prepared organic ingredients, fresh homemade pasta and a minimalist decor. They follow Leonardo da Vinci’s motto to the letter: “Simplicity equals absolute perfection.”
– Guide Michelin