Kozeen Shiwan
Currently, Shiwan works internationally across chef collaborations, private events, hospitality consulting, creative partnerships and concept development.
His career includes working in Michelin-starred kitchens in Finland and abroad, creating international pop-ups and developing projects across food, art and design. He has taken part in television programmes as a competing chef and guest judge, shared his perspective through interviews and collaborated with brands, artists and designers.
From 2024 to 2026, Shiwan was the chef and owner of The Room by Kozeen Shiwan in Helsinki. Awarded a Michelin star within four months of opening, the restaurant brought food, space and personal storytelling into one immersive experience.
Its Helsinki chapter laid the foundation for a broader international vision. The creative world of The Room continues to evolve, with a new chapter taking shape on a larger scale.
WORK With us
Kozeen Shiwan and his team create tailored culinary experiences, hospitality concepts and creative collaborations in Finland and internationally. Each project is developed with a clear point of view, combining culinary craft with atmosphere, narrative and design.
Private Dining & Events
Bespoke catering, private dinners, corporate events, guest chef dinners and pop-ups. Projects can encompass an entire experience, from the menu and service to spatial design, atmosphere and the movement of guests through the space.
Hospitality Consulting
Concept and menu development, recipe creation, staff training and opening support for restaurants, hotels and hospitality businesses. Shiwan’s approach brings together creative direction, operational understanding and a strong sense of identity.
Brand & Media Collaborations
Brand partnerships, commercial campaigns, product development and food styling, alongside television appearances, guest judging, interviews and speaking engagements. Collaborations are shaped to create work that is both visually distinctive and culturally relevant.
PHILOSOPHY
Kozeen Shiwan’s career began with a personal desire to create complete works through food, art and performance. His practice is driven by an inner need to express his own ideas, memories and emotions. Each work begins with that impulse, and an entire world is built around it.
A memory, a flavour, an object or an emotion can spark the initial idea. Drawing on his personal experiences and way of seeing the world, Shiwan develops it into a complete experience.
Food, space, sound, light, scent and design all speak to one another. Every element serves the work, contributing to the same story and emotional experience.
His approach is multidisciplinary, bringing gastronomy into dialogue with art, design and performance through collaborations across creative fields. Continuous development and reinvention are central to this practice: questioning familiar approaches, refining his craft and exploring new forms of expression.
Each work invites guests into his world while leaving room for their own interpretations, memories and discoveries. The aim is to create something that stays with them long after they leave.
