PEOPLE
"We wanted to explore ways of hooking the imagination of the public"
KP Kofler, founder, Pret a Diner K
P Kofler, CEO of Kofler & Kompanie, the com- pany behind pop up restaurant company Pret a Diner, is plan-
ning a range of events for 2013. Pret a Diner offers pop up dining experiences that combine food by Michelin-starred chefs, a club lounge, music, a social club and art galleries. The last event was a pop up members’ club called The Burlington Social Club, held in the Senate Rooms at The Royal Academy, London. The event offered cocktails, dinner, music and an exhi- bition showcasing works by current Royal Academians. “It was a mélange of surprising cuisine, masterly mixology, contempo- rary arts and music – for bohemians, culture vultures and art aficionados, urban explorers, lifestyle savants, food fanatics, business people and revelers,” said Kofler. For 2013, Kofler says Pret a Diner is
going to travel the world “making his- tory one city at a time. “In January 2013 we will go to
an amazing unexpected location in Berlin. In March we go to sunny Rio de Janeiro for the Fashion week. LeBlon and Ipanema won't be the
ISSUE 1 2013 © cybertrek 2013
The Burlington Social Club (right) ran
from September to November 2012
same after us! June is the month when we dive into the arts – Pret a Diner will open the Biennale in Venice and will be in Basel for Art Basel. Both locations are mind blowing. In late July and August we will rock Ibiza with a proper concept. In September we will come back to London, where we are scouting a location.” KP Kofler’s family busi-
ness, Kofler & Kompanie, is one of the most tradi- tional names in the German catering business, dating back to the opening of the Kofler town bakery in Bad Homburg in 1823. The first Pret a Diner pop up restaurant launched in Berlin in January 2011. “I wanted to create something awe- inspiring and consuming, tasty and surprising that would turn heads and leave a legacy,” says Kofler. “Together
with the creative co-founder Olivia Steele and a handful of extremely creative people, we embarked on a journey to design the most avant- garde dining concept, but a temporary one. We wanted to explore ways of hooking the imagination of the public on food culture beyond the typical res- taurant experience.”
Read Leisure Management online
leisuremanagement.co.uk/digital 9
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