Why We Love Elias Cairo
Elias believes in meat. He can wax poetic about a piece of bacon like you would a work of art, and all that will still leave you wanting more. Let's just not mention the dark period in his life when he was vegan.
“It never dawned on me that people could make a living doing something they were really proud of—until I went to Switzerland.”
“Everything the Swiss make is so precise, consumable and delicious. Even ordering a coffee and some bon bons at a patisserie is a life-changing experience.”
What surprised you most about Switzerland?
Without a doubt, it’s this insane hyper-focus on precision—no matter what it is. So, if it’s an artisan that’s making a cheese, it’s this hard work to do something rewarding that’s just in their culture. If a train is late in Zurich, it’s on the front page of the newspaper.
How did your time in Switzerland shape and influence you?
The village I lived in is such a small place on this earth, but everything they did had such meaning and purpose. The cheesemakers spend all day on the farm and milking cows to produce the most perfect cheese they possibly can; everything at the butcher goes back to the grass in the mountain fields. I just went there to learn about being a chef and I quickly learned that there was way more to it.
What excites you most about taking people on a trip and sharing this?
I spent five years in Europe and I think it’s great to get off the beaten path and go to these villages and valleys that you might not ever have an excuse to go to. It’s fascinating to go on a hike through a valley up to a restaurant, where you’re going to stroll past cows grazing, and wildflowers and hear yodelers, and all that’s here because it’s tradition. You’re not going to find this in a tourbook.
You don’t yodel, do you?
Ha! No, no I don’t. I wish I could. They’re really good at it. I can remember once going skiing and it was super early, and there were a bunch of farmers up there too, and heard this amazing, beautiful music. And I turned around and they were just yodeling. And I thought, that’s you guys!
Can you keep up with any Swiss hikers?
No way, I was never able to. It was like the prime of my life, too, when I was there. I was climbing and living in the mountains; I had like a 45-minute bike ride to get home up the side of a mountain. And I could never keep up with them. I was on a hike once and this probably-72-year-old woman just flew past me.
If you could choose any musician to eat with, who would it be?
I think Bob Dylan. I wonder if he likes food, you think Dylan likes food? He probably eats. I’d like to ask him what his favorite dining experience was and did he write a song about it.
Explore Upcoming Trips with our Tastemakers
Japan with Naomi Pomeroy
Seven days in Japan with award-winning chef Naomi Pomeroy. Immerse yourself in the futuristic world of Tokyo's subways and skyscrapers, tiny ramen shops and tinier speakeasies. Explore ancient traditions in Kyoto, forage for farm-to-table delicacies in Osaka. Naomi's Japan is irresistibly delicious and seriously fun. Join us!
Australia with Gavin Kaysen
Nine days of art, food, culture and hands-on creativity in Australia with chef Gavin Kaysen. We'll hop from Melbourne and Adelaide to the Barossa Valley and Port Lincoln, through sweeping valleys and vineyards, past majestic waterfalls and vibrant city murals—and face-to-face with Australia’s most inspired culinary destinations.
Oaxaca with Traci Des Jardins
Seven days in Oaxaca with two-time James Beard Award-winning chef Traci Des Jardins! We start in Oaxaca City, one of Mexico's colonial masterpieces, then head for the mountains to meet a fourth-generation mezcalero, stand atop Zapotec pyramids, dine with artists in their studios, and kick back in a 300-year-old hacienda. This is Mexico packed with more flavors than you can imagine.