The People Behind Belén

Belén is the shared vision of Michelin-starred Chef Paulo Airaudo and restaurateur Tao Ingudananda: classical European technique and seasonal Thai ingredients, served at an intimate counter in Chiang Mai.

Every evening, Head Chef Matteo Santalucia and his kitchen bring it to life, a few steps from your seat.

Chef & Co-Founder

Paulo Airaudo

I was born in the city of Córdoba, Argentina, to a family of Italian immigrants. When I was 18 I decided to start a new adventure, and left my hometown to chase my dreams. I have worked all over the world, from Mexico and Peru to Europe. 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 I opened La Bottega, a modern Italian trattoria that gained its first Michelin star less than 6 months after opening.

San Sebastián became my home with Amelia, overlooking La Concha Bay and awarded two Michelin stars, and from there the search for culinary excellence has taken me around the world.

Belén is the next chapter of that journey, in Northern Thailand. Together with restaurateur Tao Ingudananda we have built a counter where a few guests each evening sit in the front row, and where classical European technique meets the seasonal produce of Thailand.

Restaurateur & Co-Founder

Tao Ingudananda

Tao is the co-founder and business partner of Le Du Bangkok, a critically acclaimed restaurant that has earned both domestic and international recognition under his leadership alongside Chef Tonn. Le Du has held a MICHELIN star since 2019 and was named No. 1 in Asia’s 50 Best Restaurants and No. 15 in The World’s 50 Best Restaurants in 2023.

Renowned for his expertise in customer experience and wine curation, Tao has been pivotal in defining Le Du’s refined dining culture and sustained success. His role extends beyond operations to brand development, service innovation, and strategic growth.

In addition to Le Du, Tao co-owns Kiti Panit in Chiang Mai, a heritage restaurant focused on Northern Thai cuisine, and has expanded his portfolio with I-Sang, a modern Korean fine dining concept, and Belén, a European gastronomic fine dining restaurant in collaboration with Michelin-starred chef Paulo Airaudo, located at the InterContinental Chiang Mai The Mae Ping.

Tao has also collaborated with Asset World Corporation (AWC) to launch Le Du Kaan, Bangkok’s first rooftop restaurant specializing in modern, theatrical Thai cuisine. Located on the 56th floor of EA Rooftop at The Empire, the project is positioned to become a landmark destination, delivering immersive dining experiences with sweeping views of Bangkok’s skyline and the Chao Phraya River.

Tao’s ventures reflect a strong track record of concept development, operational excellence, and market positioning in the premium dining segment—making him a dynamic leader in Asia’s evolving culinary landscape.

Head Chef

Matteo Santalucia

Born in Abruzzo on Italy’s Adriatic coast, Matteo Santalucia’s journey as a Chef has been driven by one constant idea: the pursuit of excellence.

Italian by birth and identity, Matteo has always felt a profound connection with France and its culinary culture. French cuisine has become one of the strongest influences on his approach to cooking—from the importance of sauces and classical technique to the precision, discipline and refinement that have defined French gastronomy for generations. Those influences have continued to evolve throughout his career and today meet a completely different culinary landscape: Thailand.

Matteo’s collaboration with Chef Paulo Airaudo began before his arrival in Thailand. Prior to taking the helm at Belén, he worked alongside Paulo in San Sebastián, Spain, immersing himself in his culinary philosophy, understanding his approach to restaurants and developing a shared language around technique, creativity and standards.

That experience became an important foundation for his role in Chiang Mai. At Belén, Matteo continues to work closely with Chef Paulo Airaudo to shape and evolve the restaurant’s culinary direction.

Together, their focus is on building something lasting, refining the cuisine and continuously raising the restaurant’s standards, with a shared commitment to consistency, precision and excellence.

Head Chef Matteo with two of the Belén cooks, in burgundy Belén aprons, in front of the dining-room curtains