Kevin Borja and Kimberly Camara
Kora
Kevin Borja
I was born and raised in Sunset Park, Brooklyn, by a First-generation immigrant family from Quito, Ecuador. As the last child of three, I was the third to graduate college and attended CUNY College of Staten Island for a Bachelor’s in English Education. School was always of the utmost importance for my parents,... READ MORE
Kevin Borja
I was born and raised in Sunset Park, Brooklyn, by a First-generation immigrant family from Quito, Ecuador. As the last child of three, I was the third to graduate college and attended CUNY College of Staten Island for a Bachelor’s in English Education. School was always of the utmost importance for my parents, who both did not finish college before deciding to give it all up for a shot at the American Dream.
I’ve worked in the hospitality industry, specifically the NYC restaurant dining scene since the age of 14. Everything from back server, serving, bartending, and catering, to event managing and leading a complete waitstaff, I was bred by the industry. My passion for hospitality and service truly comes from my upbringing. I was raised with the idea that your life is richer when you can be of service to others. There is a very special kind of magic that can be created for guests each and every time they visit a restaurant. This magic is made up of a multitude of nuances in service, cuisine, beverage, and hospitality. Some are as simple as a warm and inviting smile, while others are a bit more technically complex perhaps in cuisine or service style. The magic occurs when each and every nuance is harmoniously curated in order to craft a tailored and genuine guest experience.
Kimberly Camara
Kimberly Camara is the Chef and co-founder of Kora, a Filipino-inspired bakery started alongside co-founder Kevin Borja after industry lay-offs during COVID-19. Both veterans of teams like for NYC teams like USHG and Make it Nice, Kimberly who is a Culinary Institute of America alum and proud Filipino Queens-native, alongside Kevin, explore Filipino culture and cuisine through heirloom recipes combined with their decade of experience in food and beverage.
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