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interview • November 4th, 2021

Interview with Paulo Airaudo

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Argentinian-born chef Paulo Airaudo runs the prestigious star restaurant Amelia. The restaurant is located in San Sebastián, a resort town on the Bay of Biscay in Spain’s mountainous Basque Country. Located on the shoreline of a picturesque bay, this area is renowned for its famous beaches. Paulo also owns 2-Michelin-starred restaurant Da Terra in London, and 3 restaurants in Hong Kong: Amelia, Da Filippo and Haku. We asked the master chef a couple of questions about his culinary style, favourite dishes and biggest career challenge.

Paulo, how would you describe your cooking style?

While my cooking style is contemporary and modern, I always draw inspiration from the best classics. I find it important to always choose ingredients of exceptional quality. From there on, I cook them with respect and care, in order to always produce delicate and tasty dishes for my guests to enjoy.

What's your favourite dish to make?

I love cooking pasta at home with my family. It's a ritual that I like to enjoy with my wife and children. Making homemade pasta, cooking sauce over low heat; I enjoy cooking for them, and they enjoy cooking with me. For me, pasta symbolizes home, family, and love.

What is your favourite ingredient to work with?

Mackerel. It’s a noble fish with an incredible flavour, and I find it very interesting.

Who is one of your top suppliers or producers?

My seafood supplier Coro Sotero from San Sebastián. These people are important to me because they have been by my side from the beginning of my career. Their way of working is similar to mine; they always look for the highest quality and bring me the best products.

What is the biggest challenge you’ve faced in your culinary career?

My biggest challenge until now, without any doubt, has been surviving the first COVID-19 year.

For me, pasta symbolizes home, family, and love.

Paulo Airaudo

restaurant Amelia

Which gastronomic trend are you excited about the most?

Although I am aware of everything new that is happening in the world of gastronomy, I try not to be influenced by trends. For me, classical cuisine is very important. This is why I continue to study and read a bit of everything on the subject of gastronomy.

If you could only eat one dish for the rest of your life, what would that be?

That would be Cotoletta alla Milanese. It's a dish I used to eat as a child. My children also love it, so this recipe is an essential staple in my kitchen at home.

Thank you, Paulo.

Book your table at restaurant Amelia

Treat yourself to top chef Paulo Airaudo’s outstanding culinary creations at restaurant Amelia in San Sebastián, Spain. You can make your lunch or dinner reservation here.

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