We hope that the hosts are each and every one of those who work and dedicate their lives to this project. That is why we want them to feel that Casa Cavia is their own, that they know how to explain its history and the variety of its spaces, that they understand it and that they defend it. Casa Cavia is not just a workplace, it is a place where each person is cared for because the value that each one can give to the small details is known. The Casa Cavia team understands that environments create life stories; We try to give them good attention and excellence in details so that each of the visitors can enjoy our house.
A team that tries that their home is yours, that their tables are yours, that their dishes are yours. Where when trying a bite, you close your eyes and you can find yourself. May your laughter mix with its flowers, may your desire be inspired by its desire. Like a huge flavor that can embrace the complexity that we are, dedicating its free, perfectionist and continually expanding spirit.
The creative direction of Casa Cavia is in charge of Lupe García. A filmmaker, she thinks about the identity of her projects in the same way as the production of a movie. Just as a film crew is summoned, the members of Casa Cavia were chosen among the best in their business to unite the diversity of their knowledge around a common goal. From his experience at La Panadería de Pablo and Piso Tres, he learned that projects that transcend are built from a strong identity, which is not betrayed. I create CARNE with Argentine chef Mauro Colagreco, who is ranked No. 1 in the world.
His latest creation was ORNO, a pizzeria in Olivos that uses the best raw material from the Argentine countryside with bakery techniques and inspiration from the Neapolitan recipe.
All these ventures are developed by MEZCLA, a gastronomic group that materializes its ideas in spaces that tell stories through cuisine, architecture and, above all, the people who inhabit them.
For as long as she can remember, her life was related to books: her parents were great readers and they had a library very much in the style of the seventies, which Ana still conserves, in which there is no shortage of authors such as Borges, Saer, Denevi, Asís , Mallea, Amado, García Márquez, Vargas Llosa, but also Henry James and Jane Austen. And of course, and before anyone else, Julio Cortázar. Ana studied Letters and specialized in classical culture, that is, in Greek and Latin. After a long time working as a teacher, he returned to Filo to study Editing, in which today he teaches Correction of Style. Likewise, the interest in books went beyond texts and their grammatical complexities; he devoted himself to enjoying them in their material forms, and he delved into the social history of written culture, to understand how a text became a book in various times and places.
Julieta Caruso, a young cook from Bariloche, worked in Mugaritz for nine years, during which she began as an intern, going through as head of party and second chef, until she was responsible for the kitchen for two years.
He also traveled and worked for a year in Asia, Japan, Korea, the Philippines, Singapore and India, where, in his words, he experienced a “relearn”, because of such diverse cultures with such different ways of understanding cuisine. At the end of his trip, he returned to Mugaritz to be part of the team dedicated to managing the organization and logistics of projects outside the restaurant's daily work, such as consultancies, lectures and dinners with four hands, among others.
Product: Twilight box
Flavia Arroyo placeholder image
In 2012 at the age of 19 he began working in gastronomy for 4 years, at the Palacio Duhau Park Hyatt Buenos Aires.
In 2013, he took the Professional Bartender course at the Centro Argentino de Vinos y Espirituosas with Lucas Lopez Dávalos, together with whom he understood cocktails from another point of view. In 2016 she worked at Siete Fuegos de Francis Mallmann in Valle de Uco, Mendoza as a Salon Manager and Bar Manager.
In 2017 she was summoned as Head of Barra to transform Casa Cavia, along with Julieta Caruso, the cook. They then created a seasonal menu in which new flavors and aromas were developed, new producers, glassware and new bar techniques were sought, clarifying ideas and cooking concepts as their basic premises.
¨The biggest challenge was to bring together all the disciplines in the same place, the bar¨ Flavia says.
Product: Cocktail Box
Sabrina is a Graduate of Professional Pastry at the IAG 2009. She worked for 4 years at the Hotel Abasto Plaza, developing and preparing breakfasts and desserts at social and business events. Later, he was trained at the La Rural Estate, carrying out a large number of fairs that received thousands of visitors. Later, she was Head of Pastry at Espacio Dolli where, she was able to travel and learn with Dolli Irigoyen.
Tirelessly he studied courses in candy, pastry for events, desserts, chocolate, and pieces of candy.
His purpose is to grow in his profession and make his knowledge available to create in the Casa Cavia pastry space.
With the help of Julieta Caruso, he had the opportunity to let his imagination run wild, creating and innovating at every step.
His goal is to create a pastry space at Casa Cavia so that everyone who passes by the house can enjoy a sweet.
Camila Gassiebayle has a degree in Visual Arts Curation and Management, a training that has served as a source of inspiration in all her projects. From an early age, she works in the fashion industry as a stylist and consultant for important national brands.
Today she is the director of Blumm Flower Co., which was born out of her passion for the countryside, flowers and beauty. Camila's creative spirit is faithfully expressed in her designs. Through flowers, he dialogues with fine arts, fashion and landscaping. His style is free and elegant; Camila is encouraged to experiment in unexpected shapes and combinations in every flower arrangement she makes.
He studied cooking and then the incipient career of sommelier that began in Argentina in 2001. He obtained the title of sommelier in 2002 and left that same year for Europe in search of deepening, understanding, testing and learning.
In 2006 he returned to Argentina and took the position of chef sommelier at the Nectarine restaurant and in the same period, in parallel, he met Piero Incisa, owner of Bodega Chacra.
Understanding the language of Chacra pinots led her to develop, together with Piero, the communication of her project in Argentina as Brand Amasador de la Bodega, installing a new chapter of wine styles in Argentina.
In 2009, he joined with Roberto Costa, Pop Art Music, to accompany him in the development of gastronomy and in content formats that combine music and wine.
Innovative experiences, concerts and tastings with musicians such as Robert Plant, Roger Waters, Babasónicos, Catupecu, Cirque du Soleil and many more emerge from this new stage.
M Salumeria created in 2014, a wine bar in which we installed the concept of world wines by the glass.
Lucas Angelillo was born in Buenos Aires, he began studying International Relations at USAL and after 4 years he decided on Gastronomy, he received a degree in Culinary Arts at Mausi Sebess, took his first steps with JP Bondoux at La Bourgogne, then with Christian Petersen until He managed his own place for 6 years where little by little he went from the kitchen to the image and management. He was invited to open a Château Margaux wine bar in London with his great friend and chef Juan Zuliani.
He arrived in Argentina and Casa Cavia in January 2018 and works as Manager.
Catalina Rodriguéz Triana
Catalina is from Bogotá, Colombia. He came to Buenos Aires in 2012 to study Anthropology at the University of Buenos Aires, while he began working in gastronomy. He studied Gastronomic Management at Gato Dumas, and in turn began to develop Camping with Gaby Balan, where he worked for 4 years, creating that space and leading the project. She entered Casa Cavia as an intern in 2018, until she became Head of Kitchen.
"Casa Cavia is a space that is created from discipline and demand to generate unique results, it makes me grow and leads me to excellence.", Tasting.
William is from Venezuela, where he studied cooking. He graduated and flew to Panama where he worked in the kitchen for 1 year and a half. Then he came to Buenos Aires, where he worked with Martitegui in Olsen for two years. He entered Casa Cavia in 2016, where he knew how to understand Julieta Caruso's cuisine very well and apply his creative development.
"At Casa Cavia we pay great attention to detail, everything we do is for a reason", Will.
Stephania Kallos Turin
Established in 2003 by Stephania Kallos and Abigail Turin, KallosTurin is an international design firm based in London and San Francisco, providing architectural, interior design and furniture services. His past and present projects include luxurious homes and residential developments, as well as offices, restaurants and shops. In 2010, KallosTurin received the prestigious international award from the Royal Institute of British Architects for his design of the Villalagos Residences in Uruguay. Abigail Turin and Stephania Kallos met in London, when they were both working at David Chipperfield Architects.
A ceramist born in Olavarría, she dedicated herself from an early age to the study of Eastern traditions. After graduating with a Bachelor of Oriental Studies at the Universidad del Salvador, she concentrated on researching the traditions of South America. These studies guided her to the discovery and practice of the ceramic trade as a means of expression shared by all the peoples of humanity since ancient times.
The “Sensitivity” series designed for Casa Cavia, and inspired by flowers, shows the imperceptible movement of the plant world through the creation of ethereal and organic forms. Hand-modeled porcelain, owner of great sensitivity, luminosity and freshness, reveals the profound through unique pieces that allow one to experience that ancient art that aims to “beautify the everyday”, and that takes on the highest meaning in the ritual of food shared.