Meet Our Team


Corporate Executive Chef

Born in Iowa, Jason lived and grew up on a small sustainable farm, which produced products for both his family’s table, and for sale at local farmers markets. Jason began cooking and working in the culinary industry at age 13, learning the business from the women of the countryside where he lived, and training with local butchers. He fine-tuned his craft working for caterers, high volume restaurants and organic cafes. After years of real world experience Jason has further developed his skills in the kitchen of Sea Salt under the mentorship of Chef Fabrizio Aielli where his creative talents have led to his appointment as executive chef.



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.



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 complimented 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.



Chief Operating Officer of Sea Salt, 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. After a successful career in real estate valuation, she partnered with Fabrizio and Ingrid Aielli to open Sea Salt in 2008. 

Lili has been active in various 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.