Our Team

Chef Fabrizio and Ingrid Aielli

Ingrid and Chef Fabrizio Aielli
Owners, Restauranteurs & Philanthropists

We believe that Quality, Freshness, and Purity paired with genuine hospitality are the foundation of an excellent dining experience. We are passionate about not only knowing each ingredient and its origin but also educating our guests on the importance of sustainability. When you dine with us you will taste our love for food and experience that we care for you. From the kitchen staff, over the server to the general manager - we are dedicated to providing you the dining experience you deserve.

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Tanya Buchanan, General Manager

Tanya has been in the restaurant business since she was 14 years old, and became a restaurateur when she opened her first Italian restaurant, Dolcetto Trattoria, in Washington D.C. at the age of 17. After three successful years, Tanya moved to Las Vegas to help open Chef Jean-Louis Palladin’s new restaurant. “Jean-Louis would always invite me to work events around the world which exposed me to many different personalities in the industry”, and ultimately led her to launch a career in restaurant event marketing and management in 2005. She worked for notable Chefs Roberto Donna and Jean-Louis Palladin before joining Fabrizio Aielli’s team in August of 2012, as general manager. Tanya oversees the day-to-day operations and management responsibilities for Sea Salt Restaurant.

Tanya is also dedicated to our community; she volunteers her to time to Boys & Girls Club; Share Our Strength; Three Square; Meals on Wheels; Opportunity Village; Chefs for Kids and March of Dimes.

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Liset Zelaya, Sommelier

It took one sip of Nicolas Joly’s Coulée de Serrant to romance Liset Zelaya into the world of wine.  She brings a passion for sharing the wines of the world and the culture behind them.  Her credentials include Certified Sommelier by the Master Court of Sommeliers and  Certified Specialist of Wine through the Society of Wine Educators.

Liset believes in education through experience.  Books teach us theory, however, to drink wine where it was made, with the foods of the region and the people who made it brings an aspect few have the opportunity to experience.  She encourages learning opportunities for Sea Salt’s patrons by organizing wine seminars and pairings with winemakers and winery owners from around the world.  Creating an experience for our guests is what drives her.

She maintains an award-winning wine list that includes high-end and hard-to-find wines along with a focus on mixology and craft spirits.  Her passion for pairing food and wine is complemented by taking the fear out of wine selection for patrons. Working closely with Chef Fabrizio Aielli, she fashions an ever-changing list that compliments and challenges the intricacies of his menu.

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Lili Montes, Partner/Operations

Chief Operating Officer of the Aielli Group, Lili handles the administrative & financials for the company. Born and raised in Naples, Lili received her degree from Florida Atlantic University and settled back in Naples. She partnered with Fabrizio and Ingrid Aielli to open Sea Salt in 2008.

Lili is active in many organizations and charities in the Naples area. Currently, she is president of the Training Kids Foundation and co-chair of the Nane Kimijan Scholarship Fund. She was recognized as one of Naples Illustrated's "Leading Ladies" in 2013 and a Glass Slipper recipient from Champions of Learning in 2019.

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Jason Goddard, Corporate Chef

As Corporate Chef, Chef Jason Goddard oversees the Aielli Group's culinary teams at Sea Salt, Barbatella, Dorona and Grappino in Naples and Sea Salt in St. Pete. His talent and leadership have helped the restaurants to become an integral part of the vibrant culinary scene in Southwest Florida, with many awards to its credit.

Chef Jason grew up on a small sustainable farm in Iowa which grew produce for the family table and local farmers’ markets. At an early age, he cooked alongside local chefs and butchers before embarking on a professional career. He fine-tuned his craft working for caterers, high-volume restaurants, and organic cafes. After years of real-world experience, he joined the opening team at Sea Salt. Under the guidance of Chef Fabrizio Aielli, his creative talents have been nurtured and have led to his current position working alongside his mentor.

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Joshua Zeman, Executive Chef

Born in Pottsville, Pennsylvania, Joshua Zeman cumulates over 15 years of culinary experience. Since January 2015 until this day, he occupies the position of Executive Chef at Sea Salt Restaurant in Naples Florida helmed under the guidance of Chef/Proprietor Fabrizio Aielli. Between 2003 and 2004, Joshua Zeman had the opportunity to conduct an internship at Brass Pelican Restaurant at Registry Hotel Naples, Florida. Chef Joshua Zeman holds a diploma from Le Cordon Bleu Institute of Culinary Arts in Pittsburgh 2003