EMILIANO GÖTTIG, Managing Partner
Born and raised in Buenos Aires, Argentina, he began his career in hospitality in 2001 after relocating to New York City, where his early years on the dining room floor shaped a lasting respect for service, discipline, and the culture of restaurants.
In New York, Emiliano worked in several respected dining rooms, including Citrus, Brasserie 8 ½, Estiatorio Milos, and Les Halles, the beloved restaurant of Chef Anthony Bourdain. These formative experiences informed a thoughtful, globally minded approach to hospitality rooted in consistency and care.
Over the course of his career, Emiliano has held senior leadership roles across major U.S. markets, including Chicago, Las Vegas, Phoenix, San Francisco, Los Angeles, Austin, and Houston. His work has included opening new restaurants, supporting established operations, and leading teams through periods of growth and transition.
Prior to joining Sepia, he held leadership positions with Roy’s, Hai Hospitality, BTG, and Ballyhoo, where his focus centered on operational clarity, people development, and long-term sustainability.
As Managing Partner of Sepia, Emiliano oversees operations with a steady, hands-on approach, emphasizing mentorship, accountability, and the preservation of the restaurant’s identity. His leadership reflects a belief that enduring excellence is built through people, process, and an unwavering commitment to genuine hospitality.