Kavit Shah

Specialising in helping founders of hospitality concepts move from early idea to fully operational, successful venues. My work spans concept development, market positioning, brand and interior direction in collaboration with architects and designers, menu and product development, financial modelling, team building, and the design of day to day operational systems. Over the years, I have contributed to the shaping and launch of restaurants across Europe and beyond, including Camino, Sunset Noodle, Donna, Superbon, Ambra, Sentient Dining Club, and Pure Greens Club. Each project involved hands on work during the formative stages, with a focus on guest experience, operational clarity, and commercial performance. More recently, my work has expanded into Asia, advising on new dining, wellness and lifestyle projects in Bali, with an emphasis on sustainable, experience led models that respect local culture while meeting international expectations. I take a practical, execution focused approach and work closely with founders, investors, and operators, supporting projects through launch and early operations, and stepping back once teams and systems are confidently in place. Always open to connecting with people building thoughtful, ambitious projects in food, drink, and hospitality.

Food concept development / Operations Manangement for Copenhagen Food Collective (portfolio of 21 restaurants ) Lead concept development and opening manager of new restaurants, with a focus on creating hit dishes that set trends across Copenhagen’s dining scene and social media Oversee operations for high volume restaurants (400+ covers), balancing creativity with commercial success Develop and implement group wide culinary strategies, menu engineering, and creative direction Recruit, train, and mentor leadership teams across kitchens, fostering a culture of innovation and accountability Optimize kitchen workflows, purchasing, and food cost controls to maximize profitability Drive sustainability initiatives and reduce kitchen waste across the group Collaborate closely with marketing teams to ensure culinary offerings resonate with guests and drive online engagement Act as key liaison between chefs, managers, and group leadership on operational and strategic decisions

In my role as Assistant to Owner and Chef Nick Curtin at a Michelin-starred restaurant, I played a pivotal role in maintaining our Michelin star rating. I developed effective ingredient sourcing, dish development, staff training, and organisation, all driven by a commitment to sustainability. These efforts earned us a green sustainability star from the Michelin Guide. My exceptional guest relations skills helped build a loyal customer base. By understanding our guests' preferences and consistently delivering exceptional experiences, I contributed to positive feedback from Michelin inspectors and the retention of our Michelin star. My time was marked by strong commitment to sustainability, meticulous attention to detail, and exceptional guest relations, all crucial to the ongoing success.

As an experienced chef, I honed my skills in menu development and restaurant systems. I played a key role in creating innovative menus and efficient systems for a boutique hotel restaurant in Copenhagen, owned by Alexander Kolpin. These efforts not only exceeded guest expectations but also contributed to financial goals. As a trainer and mentor, I helped junior team members grow and excel, sharing my knowledge and experience. My expertise, passion for hospitality, and commitment to exceptional guest experiences and business success make me a valuable addition to any team. I'm eager for new opportunities to apply my skills.

As a professional with experience working under the esteemed leadership of Rasmus Kofoed at his world-renowned three Michelin star restaurant in Copenhagen, I believe I possess the necessary skills and qualifications to excel in a dynamic and demanding environment such as this top-rated restaurant currently number one on the World's 50 Best Restaurants list. During my time at Geranium, I had the privilege of contributing to its daily operations and played an integral role in ensuring exceptional guest experiences, ensuring that guests had a memorable dining experience from the moment they walked in the door until they left. This included greeting guests, guiding them through the menu, and answering any questions they may have had about the dishes. My focus on producing highly ambitious cuisine was always aligned with the restaurant's ethos of excellence and innovation. In addition I had a strong role in the training of staff and interns which was a daily responsibility. I also had rhe opportunity for interacting with Michelin and 50 Best voters. At Geranium, we were constantly striving to exceed expectations and push the boundaries of what was possible in fine dining. This included engaging with food critics, bloggers, and under cover inspectors to showcase our unique approach to cuisine and create buzz around the restaurant. I believe that my experience in this area would be a valuable asset to any fine-dining establishment looking to raise its profile and gain recognition in the culinary world. I am confident that my experience in working with the top-rated team, coupled with my passion for gastronomy, would enable me to make valuable contributions to any fine-dining establishment in the world.

During my time at the restaurant under the management of former Noma employees, I honed my skills in New Nordic and Venezuelan cuisine, consistently pushing the boundaries of flavor profiles and elevating the culinary experience for our patrons. With a passion for excellence, I played a pivotal role in the team's relentless pursuit of a Michelin star. Additionally, I adeptly adapted to the demands of running pop-up restaurants worldwide, ensuring that our cuisine remained consistent in quality and flavor, no matter the location. during my time at Taller I had the opportunity to hone my skills in fine dining where chefs served patrons directly.

As a key player in a high-volume business located in London's financial district, I was responsible for delivering a unique dining experience that centered around ethically-sourced, high-quality ingredients from all over the world. Using a range of international cooking techniques, I elevated each ingredient to its fullest potential, resulting in a modern international grill that combined the perfect balance of technology, technique, and source. In addition to my contributions to the restaurant's savory offerings, I also developed numerous items for the pastry department of this 500-cover establishment.

As a sous chef at one of the UK's top Michelin-starred Indian restaurants, operated by the renowned JKS restaurant group, I had the privilege of working at Gymkhana. During my tenure, I consistently introduced innovative and imaginative dishes, while also contributing to the success of the restaurant group as a whole. Drawing on my British-Indian heritage, I was able to elevate the quality of our culinary offerings to new heights, and took great pride in working at such a culturally significant establishment. I also gained valuable experience working in the kitchens of other esteemed JKS Group restaurants such as Lyles, Bubble dogs, michelin star Trishna, Hoppers and Bao.

As a member of the opening team at The Chiltern Firehouse, a signature London boutique hotel owned by Andre Balazs, I had the privilege of working alongside Michelin star chef Nuno Mendes. Despite the restaurant being in its infancy, it was only open to the biggest A-list names on both sides of the Atlantic. I was responsible for executing high-end cuisine in a larger restaurant setting located in a converted Victorian firehouse in the stylish Marylebone neighborhood. With the emphasis on classic hospitality, I had to balance cooking with glamour, style, privacy, and discretion. It was an incredible opportunity to be part of such a prestigious team and contribute to the success of such a renowned establishment

As a Chef at The Bull & Last, one of London’s most iconic and award-winning gastro pubs, I was responsible for delivering elevated British cuisine that celebrated local, seasonal ingredients and traditional cooking methods. I led the kitchen in executing classic dishes and signature hampers that earned critical acclaim, while fostering a collaborative team environment. I mentored junior chefs, honed my leadership skills, and ensured consistent quality and presentation across every service. My contributions helped solidify The Bull & Last’s reputation as a beloved neighborhood institution and a destination for food lovers seeking authentic British fare.