How an Argentine Outsider Created Italian Omakase in Spain and Earned 2 Michelin Stars

Argentine-born chef Paulo Airaudo built Amelia in San Sebastián by combining Italian soul, Japanese precision and the best ingredients from the Basque Country.

Inside his two-Michelin-star restaurant, Amelia, Paulo has created what he describes as Italian food with a Japanese accent — a personal, highly disciplined style shaped by his Italian heritage, global career and the food culture of San Sebastián.

Now, with 8 Michelin stars across his restaurants, Paulo is making Amelia smaller, sharper and more precise. Fewer covers. No margin for error. Every dish made fresh for the guests booked that day.

In this episode of The Staff Canteen, Paulo explains why Amelia is different, why competition doesn’t matter when you do something unique, and why he believes excellence is built through long hours, discipline and obsession.

Featuring dishes including tuna with Palamós prawns, fresh wasabi and caviar, potato cappelletti, and Amelia’s classic rum, banana and caviar dessert.

📌 CHAPTERS:
00:00 — 00:14 — Paulo Airaudo
00:14 — 00:37 — Potato Cappelletti
00:37 — 01:04 — What is Amelia
01:04 — 03:40 — Step by Step Potato Cappelletti
03:40 — 04:17 — Meal of a Lifetime
04:17 — 07:01 — Kama Toro Gamba de Palamos
07:01 — 07:16 — Italian Omakase
07:16 — 08:57 — Caviar Rum Ice Cream & Mole
08:57 — 10:10 — Paulo Airaudo's Restaurants
10:10 — 10:24 — 3 Michelin Stars?
10:24 — 10:54 — Long Hours, Long Days