Amarillo

Giulia’s culinary journey began in Rome, as a student at the Italian Chef Academy. From there, she moved to South Tyrol, where she immersed herself in innovative and contemporary cuisine, working in a hotel kitchen known for its attention to ingredients and modern techniques. Her path then led her to Madrid, managing a fresh pasta kitchen, and later to Formentera, where she mastered the art of working with fresh fish. Back in Rome, she explored a variety of culinary environments — from bistros to vegan cuisine — and took charge of main courses and the pass. The idea of opening her own place had always been there, but it was during this time that the dream began to take shape — a restaurant in the Canary Islands, combining her passion for food with her background as a translator and interpreter. Amarillo brings together Giulia’s culinary skills, her attention to detail, and her experience in hospitality — both in the dining room and behind the bar.

Giulia and Flavio have shared a bond since 2008 — friends first, then partners in life and in work. Music, capoeira, travel, and countless adventures have always been part of their story. From the beginning, their connection was built on trust, creativity, and genuine affection. Different yet complementary, their personalities balance each other beautifully. Their strengths and differences merge into a dynamic partnership that brings out the best in both — creating a perfect harmony of passion and skill.

After many work experiences in different fields, Flavio finally discovered his true passion: After various experiences in different fields, Flavio finally found his true calling in the kitchen. Leaving Rome behind, he embarked on his first cooking season on the beautiful island of Formentera, working as chef de partie for first courses. His journey continued in Austria, where he honed his craft as a sous chef, before returning to Rome to dive into its vibrant and demanding culinary scene. There, he collaborated with chefs who would deeply influence his style, learning new techniques and discovering creative flavor pairings that inspire his cuisine today. For Flavio, Amarillo is more than a restaurant — it’s a canvas where he can express his strength, creativity, and love for food.