Kevin Rigault has worked in the cocktail bar and luxury hospitality industry for more than 13 years. Between Paris and London, he developed his experience inside demanding venues recognized internationally.
He began his career at Andy Wahloo in Paris. Then, he moved to London to join the opening of Swift Bar. The project quickly became one of the most recognized cocktail bars in the world. Afterwards, he continued his career at The London EDITION and Fluid Movement. There, he refined his vision of hospitality and bar operations.
Back in Paris, Kevin Rigault became bar manager at Soho House Paris. He supervised teams, service standards and operations within an opening environment. Finnaly, he joined Hôtel de Crillon as Bar Director. For nearly three years, he led cocktail programs, teams and operations within one of the world’s most recognized luxury hotels.
Kevin Rigault holds the WSET Level 3 Award in Spirits and the WSET Diploma in Wines.
Throughout his career, the venues he contributed to received international recognition:
• Tales of the Cocktail Spirited Awards nominations
• Best International Hotel Bar by Food & Wine
• Presence in the Top 500 Bars ranking
As a result, these experiences now allow Kevin Rigault to support bars, restaurants and hotels looking to structure operations, improve profitability and build a more consistent guest experience.
Kevin Rigault works with idependent bars, restaurant bars and luxury hotels. Therefore, each project is built around the operational reality of the venue.
Services may include:
• Operational audits• Bar consulting
• Cocktail and beverage menu development
• Cost and profitability optimization
• Service standards structuring
• Bar and floor operations organization
• Team training
• Opening support
• Guest experience development
Ultimately, every project aims to create hospitality venues that are more consistent, more profitable and more sustainable without losing their identity.
