MEET OUR CHEF KAVIRAJ
His love of food started at an early age, having food fanatic parents he was always given the opportunity to develop his own tastes and experiment in the kitchen. At the tender age of 11, he started baking brownies and sold them amongst his friends. At 12 he was featured as a young chef at a brownie competition hosted by the celebrated Rashmi Uday Singh where people came to taste and judge baked goodies, though he was not allowed to compete he received much praise for his skills.
Throughout his childhood, he continued to hone his culinary skills jumping at every opportunity he could find and learn more about different foods and techniques. During his time in boarding school, he was a regular in the cooking courses and developed a name for being one of the only students to cook lavish feasts over the weekends. It must be noted his passion for food was undeniable and his fellow students would often watch him prepare a variety of dishes with ingredients his father had sent him. In fact, he introduced many foods which eventually became trends in his boarding school.
In 2005 he made the decision to pursue food as a career and enrolled in the prestigious Les Roches School of Hotel Management in Switzerland. Living in Switzerland opened the door to understanding the intricacies and finesse of European cuisine. In 2008 he returned home to Mumbai and started working with the Leela group of hotels, where he trained under Master Chefs in Japanese, Chinese and Thai specialties.
In 2009 he converted his ancestral property in Mumbai, to a bar and Café under the name of Cool Chef Café, which quickly became an iconic location for the food and ambience. Here he had a chance to experiment with the cuisines he had learnt and bringing together Asian Flavors with European Technique. Wanting a break from restaurant operations, in 2011 he undertook a challenge to work in food distribution under the prolific Jehangir Lawyer at Fortune Gourmet Specialities, the largest distributor of Imported Gourmet food in India. He focused on Product Development and marketing amassing a large wealth of knowledge on high-end food products. He regularly conducted training sessions where to spoke about different varieties of cheese and meat and how to use them, sell them and why they were so unique.
Chef Kaviraj started his passion project, Kaavo Meat founded in 2015 with the aim to provide high-quality meat products to the local market. Working with farms and using new-age meat processing techniques they provide a variety of meats in different formats to suit all the needs of both institutional and retail clients. He worked with Meat Scientists at the National Institute of Meat and has been accredited by them.
Covid brought in a change in the food industry and soon Seoulmate was born, launched in October 2020, Seoulmate is a disruptor in a cluttered market. Delivering Quality Korean Cuisine using authentic imported Korean ingredients and quality local produce, they provide a premium experience to all their clients.