Passionate about the hotel & tourism industry, Kavinen took the reins of his family business in 2017 with a foundation of diversified training in 5 star hotels and first-class dining experience. He envision to grow the company to its fullest potential and be the benchmark for excellence in everything they do.
Amigo is a family business started by your father. How did you decide to take over the restaurant?
After my internship in a Michelin star restaurant in Paris which was found in a palace labeled hotel, I was approached by another Michelin star restaurant. It was exciting news to have a position of responsibility at the age of 20 years old in a Michelin star restaurant. However, I knew that if I stayed I wouldn’t be able to continue my dreams of being an entrepreneur and I really wanted to realize it young. This was when I decided to take over the family restaurant in 2017 and became a restaurateur. Indeed I was always passionate about food, drinks, service, hospitality, guest relations and I was good with numbers. What influenced me most is our family business- Amigo ! It’s full of history, of good vibes, of childhood memories.
What’s your favorite part about working as a Restaurateur?
You have the freedom of creating,innovating, doing something without following the books.
We heard that the restaurant amigo will become a Caveau de Sabrage in October. Can you tell us more about this new project and the art of Sabrage?Since 1986, when it was created, the Confrérie du Saber d’Or has acquired a worldwide reputation and is the biggest champagne club in the world bringing together lovers and enthusiasts of Champagne. Restaurant Amigo will receive the distinction of ‘caveaux de sabrage’ on the 26th October 2022, there will be a great cocktail and aperitif, a ceremony for all future sabreur and gala dinner on that day. It is highly advised to book well in advance. To be precise, a ‘caveaux de sabrage’ is a traditional restaurant or hotel restaurant, approved by the confrerie du sabre d’or and fulfilling all the conditions necessary for the reputation of sabrage. Each establishment must visibly display the sign “Caveau de la Confrérie du Saber d’Or”, guaranteeing the competence to award a ‘a certificat de sabreur’ – which means first level of the confrere, title attributed to anyone who saber for the first time a bottle of the prestigious Champagne.
When you look back on all the work that you have accomplished at Amigo, what is your proudest moment? My proudest moment was to see the countless improvements, customer satisfaction, numerous prizes, and to see the start up of new projects. There are many more coming…
Can you tell us more about the culinary experience that you want to create?
I endeavor to uphold the impeccable culinary journey from beginning to end by tending to every details. We want to be the benchmark on the market for our speciality and in whatever we do.
