Head Chef Kelvin Brown

NZ born and bred Kiwi Chef Kelvin started his career washing dishes at a local café. After finishing school Kelvin went to Manukau Institute of Technology to complete a diploma in cookery through the Hospitality standards institute. As part of his apprenticeship Kelvin worked at Hilton Auckland.

Kelvin loves travelling and he worked at an island resort in North Queensland Australia before travelling to Italy, France and Spain. On his return to Aucklandin 2014 he worked at a couple of bars before landing a job at Sidart as Chef de Partie. Kelvin made his way up the ranks from Chef de Partie to Sous chef within 3 years at Sidart.

In 2018, he joined Cassia as Sous chef and is now the head Chef at Cassia.

Sid & Chand Sahrawat – Chef & Owners

Chef and restaurateur Sid Sahrawat has spent almost nine years making his indelible mark on the Auckland dining scene with acclaimed restaurants Sidart and Cassia and now Sid at The French Cafe.

In 2014 Sid and wife Chand opened sophomore restaurant Cassia, a contemporary Indian offering in Fort Lane. The couple had a long-held desire to showcase their heritage through contemporary cuisine; Cassia was Auckland’s first restaurant to offer modern Indian dining.

At Cassia Sid marries his creative culinary skills with the traditional dishes he has grown up with in India – classic spice and flavour combinations reworked with contemporary and local New Zealand ingredients.

Sid is joined by head chef Kelvin Brown in the kitchen at Cassia. Craig Lovie leads front of house. Since opening, Cassia has become well known for its eclectic cocktail and drinks list, masterminded by bar manager  and assistant manager Prateek Arora.  Chand Sahrawat acts as operations manager for the restaurants and is the contact for all media enquiries.

Restaurant Manager- Craig Lovie

Craig Lovie has had over 25yrs experience in the hospitality industry, starting in Hotels at a young age, then progressing through to working for seven years at the iconic French Café.

Craig has always been passionate about good food and wine accompanied by excellent service, where he is on hand with the Cassia staff to continue this high level of hospitality.


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