I was born in the City of Córdoba, Argentina, in a family of Italian immigrants. When I was 18 I decided to start a new adventure, I left my hometown, my comfort zone and then this passion began. I have worked all over the world, including Mexico and Peru and in many European countries. In Europe I gained experience in legendary restaurants like Arzak in San Sebastián, The Fat Duck in London and Magnolia in Italy. In May 2015 La Bottega opened, a modern Italian trattoria where in October of the same year, the restaurant obtained its first Michelin star.

In July 2020 i moved the restaurant facing La Concha bay and after 4 months we got back our first MICHELIN star, on December 2021 we been award with our second MICHELIN Star. After 18 years cooking and searching for culinary excellence around the world I finally found my home, even the name of this ambitious project is named after my daughter Amélie, which means that this time I am here to stay.

Born in Pieve di Cadore in northern Italy, Dennis Cesco discovered his vocation at a very young age and began cooking professionally at 16 under chef Alberto Zago. His desire to grow led him to train in some of Europe’s most prestigious restaurants, working in France with renowned chefs such as Alain Solivérès, Yannick Alléno and Christophe Pelé-an experience that refined his technique and shaped his vision of haute cuisine.

Upon returning to Italy, he joined Relais Villa d’Amelia, where he advanced from being chef Damiano Nigro’s right hand to leading the kitchen of the restaurant DaMà. Today, Dennis begins a new chapter in Donostia as chef of Da Filippo, bringing with him his international experience and a modern, refined interpretation of Italian cuisine.

Born in Saluzzo, a small town in Piedmont, he grew up in a family of farmers who taught him the value of hard work. Although he never initially envisioned a career in hospitality, the right mentors awakened his vocation. He began in the housekeeping department of a hotel in Langhe and gradually moved closer to its Michelin-starred restaurant, training in front-of-house service and as an assistant sommelier, gaining a complete understanding of what makes a great restaurant succeed.

After nearly three years of learning, he began working alongside Dennis Cesco, with whom he developed his sensitivity for wine and service. Their path later brought them to San Sebastián, where Paulo Airaudo entrusted them with elevating the experience at one of his most cherished restaurants. His philosophy is simple: to make every guest feel at home, offering warmth and closeness while maintaining impeccable service.