Born in Paris and raised in New York City, Lina Goujjane grew up immersed in the restaurant world. Her family owned the iconic West Village destination, One if by Land, Two if by Sea, where Goujjane began working at the age of 14. Over the next decade, she gained experience in every aspect of the business—from pastry and bartending to managing front-of-house operations. When her family decided to leave the restaurant industry, Goujjane continued to pursue her passion for hospitality, embarking on a journey to refine her craft outside the family business.
Relocating to Miami, Goujjane joined the team at Fooq’s, where she managed operations under the restaurant’s owners, who later founded the acclaimed Sushi Noz in New York. This experience introduced her to a network of culinary innovators, including Chef Alex Chang, with whom she formed both a personal and professional partnership. Goujjane credits her time at celebrated establishments like Major Domo and The Nomad Hotel in Los Angeles for deepening her understanding of wine and service. Though she didn’t take the traditional sommelier certification route, Goujjane’s on-the-job training and exposure to world-class wine programs shaped her expertise. “You can’t learn how to run a restaurant or wine program without actually working in it,” she says.
In November 2024, Goujjane and Chang opened Kiko in Manhattan’s Hudson Square, a project that embodies their shared philosophy of hospitality. “We wanted Kiko to feel like a living room—warm, inviting, and reflective of our multicultural backgrounds,” Goujjane explains. As co-owner and sommelier, she oversees an ambitious beverage program featuring cocktails that marry East and West influences, such as the Ume Highball and the Kiko Martini. The wine list balances classic offerings with experimental selections, appealing to both seasoned collectors and adventurous drinkers. At Kiko, Goujjane’s commitment to creating a welcoming, community-driven space shines, blending her family legacy with her vision for the future of dining.