Cyril Alcazar
Boerum Hill, Brooklyn
Busboy first was introduced to Café Kitsuné, the West Village location, when Omicron had hit. Though New York was sleepier then and we all socially distanced, we still had a great time, sipping on coffees and clutching glasses red wine close in the brisk weather. During this time, we met Cyril Alcazar, Brand Director of CK and associate of Busboy alumn Charly Theron. Fast forward to 2022, Café Kitsuné has expanded and opened its Boerum Hill location, which features both a cafe and bar that has monthly local pop-up and DJ programming. What do you do when Bar Kitsuné asks you to co-host a pop-up? You ask for an interview, a custom drink menu, and put your dancing shoes on. Say less.
Full name, age, where are you from?
Cyril Alcazar, 31, originally from the Philippines but spent most of my life in England.
What is your title and where do you work?
Brand Director for Café Kitsuné Americas, based in New York City.
Was food a big part of your upbringing?
Yes, very fortunate that I got to travel at a very young age and try different style of cooking from different countries.
What are your earliest memories of dining out?
I would say earliest that stands out was this Korean spot that my mum loved when I was a kid - can’t remember what it was called but this stands out because we had a ritual where she would drop me off to play in the arcade for an hour then meet her at the restaurant after. Had no clue what Korean food was and wwas too young to pay attention to culture, always ordered the same dish (Korean BBQ chicken) which was consistently good.
If you could give a piece of advice to someone who wanted to pursue your career, what
would it be?
Stay curious, respect everyone around you and most importantly enjoy the process.
What do you think working in this industry has taught you?
Still learning a lot everyday but if I have to pick one it’s probably the simplest and most fundamental - ultimately our job is to take care of people. This comes in different shapes & forms - from the food we serve, the cocktails, the coffee, how we connect and welcome guests in our spaces, the ambiance, etc. This does not only apply to guests but also our teams, there’s so much moving parts in an F&B operation; if we take good care of our team members this will then directly translate to how we look after our patrons. I believe if we understand this by heart then the overall product will always be good.
What’s your favorite drink or dish on the menu?
On the café side I absolutely love the coffee which is our own Café Kitsuné blend. On the bar side it’s Mr. Moroder, a drink with Bergamot liqueur, limoncello, Prosecco and olives - easy drinking beverage with all Italian elements. The name came from the Giorgio Moroder, an Italian composer who is dubbed as “father of disco” which is a nod to Kitsuné’s early beginnings.
What is your favorite place to go out and eat at and what are you ordering?
Big question especially if you live in NYC, but my safe place will always be Crown Shy. Amazing team, space and execution on food - very approachable menu with a refined approach. Always go for the citrus marinated chicken then pop up to the 64th floor and grab some amazing cocktails at Overstory.
You’re on a desert island, what are the 5 kitchen items you need to run your business?
All the essentials - knife, matches, pot, salt & pepper.
