Executive Chef

Giacomo

Zani

Our Executive Chef, a young chef born in Florence, Italy in 1991 and the one who now leads the restaurant together with Paulo. A friend and project partner of Paulo's since they opened La Bottega in Geneva, Switzerland together in 2015 and earned a first Michelin star, he is now leading a young and vibrant kitchen and dining room team that works with passion daily to deliver the best possible experience.

Executive Sous-Chef

Richard

Zamora

was born in 1999 in Málaga, Spain. From an early age, he felt a deep connection to the culinary world, which led him to start working in kitchens at the age of 16 while continuing his studies. His determination, strong discipline, and attention to detail allowed him to progress quickly in the industry.

At 19, he took a decisive step in his career by entering the world of fine dining—a demanding field where he found the ideal space to develop his talent and culinary creativity. He is currently the head chef at Amelia Restaurant, where he has been working for the past five years, growing professionally under the leadership of chef Paulo Airaudo.

Head Chef

Marina-Selina

Sapper

Born in 1996 in Austria, Marina-Selina’s journey led her from the Alps to Estonia and finally to San Sebastián, Spain. Influenced by the culinary diversity of Northern and Southern Europe, she has developed a precise, product-focused mindset. As Chef at Amelia, she now dedicates each day to executing and serving dishes with care and consistency—always aiming to showcase the finest ingredients at their peak, and to offer guests an unforgettable experience.

Head Chef

Mark Alexander

Klaar

Born 1999 in Estonia and raised in Sweden. After a childhood trip to Italy sparked a passion for food he has spent over a decade gathering experience across Europe. After gaining culinary education in Stockholm he worked in London and Tallinn gaining international knowledge, finally finding the way to San Sebastian. Now leading the team at Amelia he is driven by a passion for hospitality and excellence.

Sommelier and Manager

Mariana

Tapia

A professional with over 15 years of experience in gastronomy, specialized in fine dining, developed between Spain and Argentina.

For six years, I was partner and front-of-house manager at the prestigious Noor Restaurant in Córdoba (Spain), where I led business management and service operations. In 2019, I was nationally recognized in Spain with the award for Best Front-of-House Manager, a distinction that highlighted my work in hospitality and service excellence.

In 2020, I returned to Argentina and joined the team at Papagayo, where I worked until the end of 2023 as general manager, front-of-house manager, and sommelier, further strengthening my profile in gastronomic leadership and comprehensive service management.

I am currently part of the Paulo Airaudo Group, serving as Head Sommelier and Manager, leading the wine program and front-of-house team at Amelia Restaurant, within a high-level gastronomic environment.

Restaurant Manager

Julian

Delpeut

Born in the Netherlands, Julian Delpeut grew up surrounded by the world of hospitality. Coming from a family deeply involved in the industry, he naturally found his way into restaurants, where welcoming people, paying attention to the little things, and creating memorable moments became second nature.

A year spent living and working in Australia created a deeper love for the job and helped shape the way he approaches service today. Now 23, Julian works as Restaurant Manager, combining his eye for detail with a genuine passion for taking care of others.

With a strong drive to keep growing, he constantly looks to the best in the industry, not just to be inspired by them, but to one day stand among them.