We were lucky to catch up with John FK Camire’ recently and have shared our conversation below.

Alright, John FK thanks for taking the time to share your stories and insights with us today. One of the things we most admire about small businesses is their ability to diverge from the corporate/industry standard. Is there something that you or your brand do that differs from the industry standard? We’d love to hear about it as well as any stories you might have that illustrate how or why this difference matters.

I aim to create memorable events that bring people together to interact and share a special experience. We invite guests to be involved in a “Supper Club” atmosphere on a culinary journey during the performance. The Greeks call it “Kefi”: a jovial expression – celebratory event.

My kitchen strives to resource the freshest produce, ingredients and proteins combining international kitchens cuisines while creating a journey using diverse spices reinventing classic cuisine and creating eclectic new experiences.

My approach to creating events begins with a journey through culinary cultures that is multi-sensorial and encompasses an authentic ambience with fresh experiences that everyone can share. Food culture has a special ability to transcend a community and bring people together. We construct an event timeline and menus that focus on freshness and spices from around the world. We merge the culinary experience and the art of theatre, creating a “Kefi”.

The journey continues with culinary curiosity, Camire’ Kitchen creates, collaborates and connects.nd connects people
I strive to create dishes and flavors that are innovative out of the box and different from classic dishes and fan favorites. The goal is to give the guest experience an uncharted culinary journey.

I like to mix flavors along the Spice Route throughout the world rather than stick to a specific region.
Ie: Vegan braised asparagus and Japanese Spring Onion Maki Roll or an Umami Nameko mushroom dashi Oyster shooter or stuffed quid in a Bouillabaisse or a savory bloody Mary dirty martini amuse.

As always, we appreciate you sharing your insights and we’ve got a few more questions for you, but before we get to all of that can you take a minute to introduce yourself and give our readers some of your back background and context?

Well, it’s been a very long journey in the hospitality business that started out on the docks of New Bedford, Massachusetts State Pier. I applied to work as a waiter at this seafood restaurant while on college break. The owners required all staff to learn how to make all the sauces in the dishes being served on the menu. I was bit by the culinary bug and obsessed with learning every detail still, till this day. I soon moved to NYC and began to apprentice at many restaurants learning to cook several different cuisines from Liberty Cafe ( American Bistro), France (La Boheme), Belgium ( Le Zinc), Cajun ( Gulf Coast), Caribbean ( Sugar Reef) and Italy ( La Strada). In the mid- nineties, I was introduced to the event Industry, I was hired at Glorious Food Catering in the front-of-house, learning white glove service in the hospitality industry for several years in the private events industry working in Park Ave private homes, part of a team orchestrating events like the MET Gala and many ornate Weddings with top designers. Also, it was intriguing to me learning from Sean Driscol (owner) and more importantly Jean- Claude Nedelec; the owner and excutive chef, the art of classic French Culianry cuisine. We did several traditional Moroccan styled private dinners with Colin Cowie that opened my eyes to North African cuisine. This definitely added to my arsenal of recipes and a top favorite. I then realized that I should get some formal schooling in a Master Culinary techniques and enrolled at the New School, I.C.E. program.

I honed and refined my skills in the kitchen learning all that’s needed to start my own business.

I believe obtaining all aspects of hospitality set me apart as a triple threat, extensive experience as a captain in the front-of-house, bartending-mixology skills and now Chef skills.

I really enjoy putting together culinary experiences that are informative, fun and interactive. The art of the event as a special occasion celebrating and breaking bread is a passion that’s fulfilling on many levels.

I’ve orchestrated staffing for some grand events around the world from Royalty in Quatar, Hermes Brand Events encompassing culinary theatre performances choreographed with costumes to the smallest catered event in an old Synagogue on the Lower Eastside for just the bride and groom kabuki themed. There is no event too small or too grand to achieve. There are only solutions to problem solving.

Can you share a story from your journey that illustrates your resilience?

My journey is now, still pursuing and creating culinary innovations and experiences that are different, fresh and exciting. Having survived the pandemic and stuck with my profession as an event professional working all angles as a mixologist and chef and Maitre D and event planner. I’m continuing to pen and curate several different Speakeasy Dinners that are arenas to fuel more and more options for my clients to come.

What’s a lesson you had to unlearn and what’s the backstory?

Lots of business owners will focus on the staples and fan favorites and please the customers within their comfort zone. We are all taught that in all occupations. I believe that you should Break the pattern and Always follow your ideas and passions that will lead you to a place of fulfillment and create food that’s unusual and different from around the global cuisines. This can be applied to all creative forms.

Contact Info:

• Website: www.camirekitchen.com
• Instagram: @camirekitchen
• Facebook: Camirekitchen
• Linkedin: https://www.linkedin.com/in/john-camire-3ba7b319
• Youtube: https://youtu.be/LC2qfY4tWy0

Image Credits
Joshua Mobijohn @joshuamobijohn Kelon Miller @kelon_miller