We have an eclectic team of gastronomic minds, ranging from various international backgrounds sharing one commonality: a passion for hospitality.
The mind behind the food:
Julian Widlitzki is a young, passionate, aspiring chef who has made a name for himself in the German market. He delights the palates of all his guests, from big names in the German music scene to celebrities and top-class hotel regulars. He has become the personal chef for various famous artists. With his extensive training in the hotel industry, hospitality is ingrained in his mind and is clearly reflected in his food. Julian lives and breathes food, and his passion for creating unique flavor and texture combinations presented in the form of fine dining art is just the perfect vehicle to deliver the ultimate KYBA experience.
The mind behind the concept:
Nicolas Nemalceff is a passionate hotelier with a strong focus on developing, redesigning and perfecting all aspects of fine dining and drinking programs. With extensive hospitality experience at luxury hotels such as the Ritz Carlton and Raffles Hotels, excellent service is now a way of life for him. Having experienced the corners of the globe, from Ecuador, to Indonesia, to Hawaii, Nicolas will challenge every notion you had about drinking a cocktail and enjoying a meal. The backbone of all cocktail programs should be an extensive knowledge of the classics, and this mindset allows KYBA to offer a classic drinking experience coupled with unconventional, experimental flavors and sustained techniques that reflect the components of every dish we serve.
The mind behind the drinks & service:
Victor Andrei Ene is also a distinguished hotelier, with more than 10 years of experience in Luxury resorts, Victor knows 5-star service like the back of his hand. He has successfully been a part of pre-opening for bars and restaurants in various islands in Greece, and in Romania. Luxury and personalized services are Victor’s forte, and he is a true talent behind the bar. Victor will convey the true KYBA experience through every drink and every conversation.