Executive Sous Chef
Native Miamian, Andres Kaifer descended from a family that fostered his passion for food and unabating desire to learn. Growing up, Kaifer always embraced the flavors of his Spanish heritage – indulging in the delicacies of Madrid as early as he can remember. So much, in fact, that after graduating from Belen Jesuit Preparatory School he enrolled in the Culinary Institute of America (CIA) in New York City; a formal education that led to an apprenticeship at Wish on Miami Beach; serving playful and sophisticated dishes that drew from a wide breadth of cuisines under Michael Bloise, winner of StarChefs.com 2008 South Florida Rising Stars Award.
Upon graduating CIA, Kaifer ventured back to Wish in 2008 to work full-time as a line cook under new Executive Chef Marco Ferraro. There he met Brian Nasajon who would go on to fill the role of Sous Chef and eventually became the restaurant’s Chef de Cuisine. In his time at Wish, Kaifer befriended Nasajon, sharpened his skills and dove deep into the arts and sciences of flavor development and dish composition earning himself the title of Junior Sous Chef.
Fast forward to Art Basel 2010 to the grand opening of Wynwood Kitchen and Bar. Kaifer was appointed Sous Chef at one of the coolest and most visually striking restaurants in the nation. A perfect blend of innovative, localized American brasserie cuisine and eclectic urban art, Wynwood Kitchen and Bar allowed Kaifer to create elevated comfort dishes in a relaxed environment. In the summer of 2011, Kaifer went on to work as Junior Sous Chef under Chef Michael Reidt at upscale. Hotel-rooftop eatery, Area 31. From there, he reunited with Brian Nasajon to open Beaker & Gray as Executive Sous Chef in 2015.