Today we’d like to introduce you to Facundo Kairuz
Hi facundo, so excited to have you on the platform. So before we get into questions about your work-life, maybe you can bring our readers up to speed on your story and how you got to where you are today?
I’m Facundo Kairuz, a chef and recipe developer from Buenos Aires, Argentina. My culinary journey began in Uruguay at Isla de Flores, which sparked my passion for creating dishes that emphasize local and seasonal ingredients. This foundation led me to work in fine dining hotspots in San Francisco, where I honed my skills further.
My career took a significant step forward in New York, where I worked as a Junior Sous Chef at Il Buco Alimentari. Here, I refined my abilities in high-volume, upscale kitchens. In 2016, I collaborated with Chef Camille Becerra at DeMaria, where I developed a deep passion for conscious and healthful food. This passion guided my later roles, including Chef De Cuisine at Chez Ma Tante and Executive Chef at Loosie Kitchen and Etiquette Space, where I also launched a project called Sauced.
The pandemic brought new challenges and opportunities. I transitioned to working as a private chef, creating diverse and personalized menus for my clients. My culinary journey even led me to compete on Chopped, Season 46, where I reached the final round.
After the pandemic, I moved to Miami, where I continue to work as a private chef. My focus remains on crafting moments of joy through food, inspired by the ever-changing seasons and flavors.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
My journey hasn’t always been smooth. Transitioning from Buenos Aires to international kitchens was a challenge, especially adapting to different culinary styles in high-pressure environments like San Francisco and New York. Working in high-volume, upscale kitchens required me to balance creativity with precision and speed, which was demanding.
A pivotal challenge came when I began exploring healthful and conscious cooking, which pushed me to rethink my approach to food and step out of my comfort zone. Additionally, my time
at Chez Ma Tante was demanding, as leading a kitchen with such high standards required me to refine my skills further. The pandemic also brought significant challenges, forcing me to shift from running restaurants to becoming a private chef. Adapting to this new role was tough, but it ultimately led to personal and professional growth.
Can you tell our readers more about what you do and what you think sets you apart from others?
My experience spans high-end restaurants and private kitchens, where I’ve honed my ability to adapt to various environments and meet the unique needs of my clients.
What sets me apart is my dedication to conscious consumption and creating food that not only tastes exceptional but also nourishes the body. I take pride in blending creativity with practicality, offering clients dishes that are both innovative and accessible. My experience in New York has further equipped me with the skills to excel in both high-pressure and intimate settings.
As an Argentinian, I specialize in open fire experiences, creating memorable moments of joy through food.
Can you talk to us a bit about the role of luck?
Luck has certainly played a role in my career, opening doors to high-end restaurants and private kitchens. However, it’s my dedication, creativity, and passion that have truly defined my success. While luck helped, it’s my hard work that have shaped my career and allowed me to create memorable culinary experiences.
Contact Info:
- Website: https://www.facukairuz.com/
- Instagram: https://www.instagram.com/fakiundow/
- Other: [email protected]
