Hod HaSharon, Center District, Israel
I am a Head chef with extensive global experience. My expertise: - Establishing and training food and beverage businesses for restaurants, hotels, and catering services - Leading inspiring workshops and developing strong, curious teams - Creating unique, creative concepts aligned with organizational goals - Driving innovation in culinary R&D I thrive in friendly, creative, and productive work environments, always aiming to elevate the experience. Passionate about food history and its influence on modern cuisine. Let's collaborate to bring your culinary vision to life! #CulinaryConsulting #FoodInnovation #HospitalityExpert
Food Storyteller | Lecturer on the history of food. A journey to fascinating stories from the Age of Discovery and explorers to the wonders of Maimonides' diet from the 12th century and its virtues that are still relevant today.
Concept Developer | R&D | Consulting Culinary Innovation
Food truck in the ecological lake in Hod Hasharon. A unique concept serving coffee, smoothies and pizza in nature.
The innovative and bold concept included a bar alongside an Asian kitchen serving Thai, Vietnamese and meticulous sushi alongside American diner dishes.
Chef Instructor at the Higher Culinary Center for the Art of Cooking - Tel Aviv.
The first chef market-to-table restaurant in Israel Creative, meticulous food, based on fresh produce from the nearby Carmel Market, characterized by quality service and a European-Israeli atmosphere . - A luxurious and high-quality Israeli wine menu. - A German beer garden in the courtyard. - The restaurant has won numerous awards and global recognition. - First collaboration with my friend Uri Yirmiyas (Uri Buri)