Hi! I’m Allison Kave.
With 20+ years of experience in the food & bev biz, I’m passionate about helping others execute their visions with creativity and consistency.
I got my start in Brooklyn, moved to Paris, and now travel between the two for my work as a freelance F&B consultant, recipe developer, and culinary tour leader.
Hospitality Consulting
My experience in this industry is diverse, with particular expertise in pastry, cocktails, and plant-based dishes and desserts. Having opened two successful cocktail bars (Butter & Scotch in Brooklyn and Abricot in Paris), I have a thorough understanding of what it takes to launch, operate, and retool, bringing solid systems, cohesive vision, and clear communication to the table, and ensuring that my clients are set up for success with concrete tools to grow and develop their projects into the future.
Culinary Tours
Curating intimate, immersive food experiences that go beyond the guidebooks and into neighborhoods most tourists don’t stumble upon. Food is the best way to connect with and learn about a culture, and Paris has lots of excellent options! I’ve designed two tours that highlight some of my favorite less-explored parts of the city, and am always elated to create custom private tours for my clients.
Recipe Development
I’ve written two cookbooks, First Prize Pies and Butter & Scotch, and developed and tested hundreds of dessert and cocktail recipes for consulting clients and my own bars. I approach each new project with curiosity, enthusiasm, and rigor, developing thoroughly-tested recipes that are clearly written for their target audience.