How Casa Cavia’s Chef Julieta Caruso Became A Trailblazer

In the heart of Buenos Aires, tucked in the elegant and classic neighborhood of Palermo Chico, stands Casa Cavia, a universe where one can lose themselves in the rediscovery of Argentinian cuisine in its purest essence.

Loyalty and appreciation for local ingredients characterize this gem, founded in an old aristocratic mansion where several worlds coexist: a kitchen, a garden, a cocktail bar, a flower shop, and a publishing house.

Highlighting a seasonal proposal, championing quality resources and a love for good food, Caruso has made Casa Cavia one of the most celebrated in the capital city of Argentina. We’re fortunate to capture a glimpse into her process in the kitchen and to ask her a few questions, getting an inside view of her culinary world in Buenos Aires.

What has been your biggest inspiration behind composing a menu at Casa Cavia?

I believe many things inspire you when creating a menu. At Casa Cavia, this process has been primarily influenced by the products we use, our garden, for example. I think inspiration comes from one’s experiences, not just cooking but also eating, traveling, getting to know other cultures, understanding products in different ways. And I believe that when you are passionate about what you do, sometimes it feels like having a sponge in your head that can transform everything you see into inspiration for creating something.

Your restaurant combines literature and cuisine, how was this idea conceived?

When I joined the Casa Cavia project, one of the first things we realized was that this is like a house where many different disciplines coexist: a bar, a flower shop, a publishing house, a restaurant…etc. Initially, everything revolved around the question, “How do we unite all these disciplines to give the house a cohesive concept and meaning?”

Generally, all the people in a family, no matter how different they are, always gather at the table. Through what you eat and drink, everything happening in the house should be reflected. Since the publishing house was the first to appear in this building, we decided that Casa Cavia’s first menu should be inspired by books, texts, authors…and more. This is basically how the idea of being inspired by other disciplines came about.

How do your Argentinian roots influence your dishes?

I am mainly in Argentina, and the produce we work with is local, so my Argentinian roots are inevitably present in everything I cook. It’s impossible for certain methods and techniques – or even certain memories – not to be affected by the influence of my place of origin.

What has been your experience as a female chef in the culinary industry?

I started working in the kitchen at a very young age and I was always fortunate to be in places where there was a lot of respect for people, regardless of their gender. I believe that when you maintain respect and education in the kitchen towards people, gender somehow disappears.

I am lucky to have a profession I love, but it is true that I had to find many ways to work as a mother. Fortunately, I think that today this is an industry open to new ways for women, whether they are mothers or not, to practice the profession. Previously, it was quite difficult to conceive of a female cook having children, whether due to the working hours or the physical nature of this job. Today there are ways to combine it, which needs to be thought out and, above all, developed. Right now, there are many women in the gastronomic industry, and I think that is being valued.

You worked in Spain for nine years, what has been your biggest lesson from this experience?

In those nine years, I grew not only professionally as a cook, but also, personally. I think the most important lessons from that experience were understanding different ways of thinking, understanding products from another perspective, seeing gastronomy as something cultural. This last aspect has traditionally always been very strong in Spain, where there exists much respect for the produce, something we are starting to see more and more in Argentina. This experience definitely opened my mind and showed me a different way of understanding gastronomy.

Argentina is a powerful culinary universe, how do you perceive the influence of your country in the future of cuisine on a global level?

I think today, thanks to aspects such as: technology, communication, and many digital tools; it is easier to visualize the cuisine from different parts of the world and see what is being done. From this perspective, I think Argentina is doing an enormous job of revaluing its produce, chefs, and our way of eating. I believe this phenomenon is part of what is happening worldwide, and Argentina is part of it.

Of all your travels around the world, what would you say is your favorite memory?

I have many memories, and I couldn’t choose one favorite. Gastronomically, I think Japan was one of the experiences that stayed with me in my heart and soul. I am grateful to have lived it because it was unique and also a great challenge, not only personally, but also, professionally.

Every place I have been has taught me a lot, and I have understood different ways of life and understanding gastronomy, which has given me the opportunity to decide which one I want to adopt.