A Different Kind of Kosher Travel Company
Deeply personal, beautifully produced, and built around the way each family actually wants to experience a destination.
How It Began
It began on a Friday night - a group of friends around a Shabbat table, talking long after the meal was finished.
Someone mentioned Tuscany. Spring was coming, and by the end of the evening the idea had become a plan: the rolling hills, the cypress trees under a warm Mediterranean sun, the local cooking - all of it, kept properly kosher.
That trip became the first thing Kosher Culinary Travel ever produced. Everything since has been the same idea, worked out again and again for a different family, in a different place.
We built Kosher Culinary Travel because coordinating a kosher kitchen, a private villa, a full staff and a proper Shabbat - alone, from a hotel lobby - is not a holiday. It is a second job.
Avicam Gitlin, Founder
Founder-led
Personally Designed. Completely Produced.
Kosher Culinary Travel is led by its founder, Avicam Gitlin - a chef and kashrut supervisor who built the company around the way he thought private kosher travel should work.
Avicam is personally involved in shaping and overseeing every KCT experience, from the first destination conversation through culinary planning, staffing and logistics, to the days on location. You are not dealing with a booking platform.
The Team
An International Team, Built Around Each Journey.
Every KCT experience is supported by a carefully assembled team of chefs, hospitality professionals, mashgichim, guides, drivers and producers. The exact team is built around the destination, the group size, the culinary program and the religious requirements - which is why we don't publish a staff directory. The team for your journey does not exist yet.
- 01
Executive chef
Leads the kitchen and the menu for the journey. Selected for the destination, the property and the family - not assigned from a rota.
- 02
Culinary leadership
Sous chefs, pastry and the second kitchen where there is one. Sized to the group and the program.
- 03
Kashrut supervision
Mashgichim who work as part of the team, briefed on the family’s practice and the standard agreed in advance.
- 04
Hospitality management
Service, housekeeping and household staff, and the person who makes the house feel run rather than staffed.
- 05
Logistics & transportation
Drivers, transfers, tenders, port and marina work, and the movement of people, equipment and provisions.
- 06
Destination production
The producer on location - the single point of accountability for everything happening on the ground.
Philosophy
Private Travel Should Feel Personal.
The most successful KCT experiences are not defined only by where the family stays or what appears on the itinerary. They are defined by how everything works together.
- The pace fits the group.
- The meals reflect the destination and the family.
- The children are considered.
- Shabbat feels natural.
- The service is attentive without being intrusive.
- The logistics remain largely invisible.
That is the work KCT does behind the scenes.
Where We Work
Track Record.
Regions
- The Mediterranean - Italy, Greece, Croatia, Montenegro, France, Spain
- The Alps - Switzerland, France, Italy, Austria
- Jewish Europe - Poland, Lithuania, Czechia, Hungary, Alsace
- Morocco
- The Caribbean
- Selected destinations across the United States
Groups We Produce For
- Multi-generational families traveling together
- Several families sharing a property or a charter
- Private groups of friends
- Families marking a Bar or Bat Mitzvah abroad
- Families keeping a holiday privately rather than in a program
- Hosts of destination weddings and celebrations
- Institutions arranging curated private delegations
Since 2010, with experience across Europe, North America and Israel
Since 2010
Kosher Culinary Travel has been producing private kosher journeys since 2010. The first was a trip to Tuscany, planned around a Friday night Shabbat table, and every program since has been the same idea worked out again for a different family in a different place.
Today the work runs across the Mediterranean, the Alps, Jewish Europe, Morocco, the Caribbean and selected destinations across the United States, with experience across Europe, North America and Israel. The groups we produce for range from a single multi-generational family to several families sharing a property or a charter, a destination wedding party or a private institutional delegation.
What stays constant is the structure. One team is accountable for the property, the kitchen, the kashrut, the staff, the transport and the days on location, and it is led by a founder who is a chef and a kashrut supervisor, not a booking platform.
Avicam, personally
Avicam Gitlin founded Kosher Culinary Travel in 2010 and has led it since. He is a chef, and he has also served as a kashrut supervisor, so he knows kosher products and ingredients as well as how a kitchen runs. That combination is the idea behind the company: the person who designs the journey understands the kitchen, the standard and the family's practice from the inside.
He is personally involved in shaping and overseeing every KCT experience, from the first destination conversation through culinary planning, staffing and logistics, to the days on location. For KCT Editions, Avicam designs each Edition and hosts it personally, so guests are his guests for the week. See the Das Balance Edition.
Avicam answers personally. Write to avicam@kosherculinarytravel.com or message him on WhatsApp at +1 347 994 9284 (WhatsApp only, no calls).
In Production
A Private Pesach, Produced by KCT
A short look at one program on the ground - the kitchen, the sedarim, the team that made a private Pesach abroad feel entirely like a family’s own.
A private Pesach program, produced by KCT
Begin a conversation
Tell Avicam where you would like to go and who is traveling. We discuss honestly whether KCT is the right team, and how an engagement would be structured. We reply as soon as we can.