i. Biography
The Climb
That continuity matters in hotel kitchens, where repetition is the training ground and institutional memory is part of the product. Since about 2012, he has served as Executive Chef of Four Seasons Hotel Buenos Aires., and that long tenure remains the backbone of his role today.
Today
At Elena, the steakhouse format is built around dry-aged beef and in-house charcuterie, and Juan Gaffuri’s work sits squarely in that lane. The cooking reads through process rather than ornament: aging, butchery, and grill work doing the heavy lifting. His specialty is dry-aged beef, and that focus gives the room its center of gravity. He also serves as director of food and beverage at the hotel, extending the same operational discipline beyond the kitchen.
Signature
Juan’s signature dishes include chocolate Almendro, dry-aged Milanesa, and grass-fed Angus rib-eye. Read together, they show a kitchen working across sweet and savory without losing its beef-first identity. The dry-aged Milanesa and grass-fed Angus rib-eye stay close to the core technique, while chocolate Almendro rounds out the list with the same emphasis on finish and structure.
Recognition
The clearest recognition of the work is in the restaurant’s methods: beef aged in-house and charcuterie produced on site. Those details point to a kitchen that values process, consistency, and the daily repetition required to keep a program tight.
Profile updated July 2026
FAQ
Asked of Juan
What is Juan Gaffuri's current role?
Juan Gaffuri is Executive Chef.
Where did Juan Gaffuri work before?
Earlier in their career, Juan Gaffuri worked at Four Seasons Hotel Buenos Aires.
What is Juan Gaffuri known for?
Dry-aged beef.
