Kiki Alvarez is the Head Chef and Culinary Expert of SEVA Table in Dubai, where she leads the culinary direction of a plant forward kitchen shaped by the same values that guide SEVA’s work. Her cooking begins with a simple premise: food is not only nourishment, it is memory, culture, and relationship. Born in Venezuela, Kiki discovered her path early, baking her first loaf of bread at thirteen. What began as curiosity grew into a lifelong dedication to the kitchen. Her early years in organic cafés and wellness driven kitchens eventually led her to cofound a health focused café in Mérida, where creativity and conscious cooking first came together on her plates.  Her journey later brought her to Dubai, where she refined her technical discipline at Coya at the Four Seasons Resort Jumeirah, gaining a deeper understanding of precision, scale, and the orchestration of high level kitchens.  At SEVA Table, Kiki curates seasonal menus that bring together culinary craft, plant based nutrition, and cultural storytelling. Her dishes draw from Latin American warmth while integrating influences from Ayurveda, macrobiotics, adaptogens, and medicinal plants, traditions she has studied for over a decade.  Beyond the restaurant kitchen, she works as a menu developer and culinary consultant, helping brands and food concepts translate ideas into dishes that are both functional and expressive. She is also the founder and host of Mesa Supper Club, an intimate communal dining experience where food becomes a ritual of gathering. Through Mesa, Kiki explores nostalgia, ancestral traditions, and the emotional language of shared meals, creating evenings where conversation, culture, and flavor meet around the same table. Within SEVA’s broader ecology, Kiki’s work asks a quiet but essential question: How can food help people remember their relationship to the land, to one another, and to the traditions that once made eating a communal act of care?

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