Kozeen Shiwan
His work moves between fine dining, storytelling and conceptual experience design. Rather than focusing only on traditional restaurant formats, Shiwan creates immersive environments where food becomes part of a larger emotional and sensory experience.
Before establishing his own concepts, Shiwan worked in several Michelin starred restaurants in Finland and abroad. Over the years, his work has been presented through international pop ups, guest chef appearances, exhibitions, performances and television projects, expanding his practice beyond the traditional restaurant environment.
WORK
In 2017, Shiwan presented I Am as part of the Helsinki Design Museum’s Enter and Encounter exhibition. As the public face of the exhibition, he created a multidisciplinary work that combined gastronomy, immersive dining experiences and art.
At Flow Festival, he created a large scale culinary presentation inspired by the format of an album release, bringing fine dining into a music festival environment. The project received three awards.
Shiwan gained international recognition through immersive pop ups, multisensory culinary performances and the Michelin starred restaurant The Room by Kozeen Shiwan in Helsinki, which received the fastest Michelin star ever awarded to a restaurant in Finland in just four months.
Beyond restaurants, Shiwan’s work has been featured through television appearances, exhibitions, live performances and cultural projects. His multidisciplinary approach has brought gastronomy into dialogue with art, storytelling and contemporary culture, establishing him as one of the most recognizable voices of his generation within Finnish gastronomy.
PHILOSOPHY
The focus is not only on creating dishes, but on building complete experiences and environments that people have not seen or felt before. At the center of Shiwan’s philosophy is the idea of creating spaces where guests are transported into his own world.
Every experience is designed as an invitation into his mind, emotions, memories and perspective, allowing people to become part of something deeply personal and immersive.
His work moves between food, art, performance, installation and cultural experience design, constantly exploring how gastronomy can exist beyond its traditional boundaries.
His work is deeply connected to personal memories, emotions and life experiences. Every concept and menu is built around pieces of his own story and perspective, creating experiences that feel personal, emotional and deeply human.
Kozeen Shiwan is not only a name, but a philosophy built around creating worlds and experiences that leave a lasting emotional impact beyond the table.
