How did you start your journey?
My cooking style is a combination of Mediterranean spiciness, French smoothness, and nutritional attitude. From Vegan to Paleo, Asian to Mexican, I put together classic gourmet methods, home cooking, care and updated modern fusion. I cook for private events, cocktail parties and business meetings (2-60 people) as well as for the ongoing weekdays for the whole family and for busy working people who have no time to cook yet want to eat fresh homemade food.
Where is your cuisine inspired from?
Cooking studies in Tel Aviv were the beginning of my journey into the ever growing adventure of gastronomy and hospitality. After years of cooking in top restaurants in TLV and Paris, and not less important- Eating all around the globe from Europe to Asia, I became an “Indie-Chef”, first in Tel Aviv and now in Berlin - an independent chef and cooking teacher.
CDP | Soho House Berlin | 2016 - 2017
Owner and Chef | Bstro Cafe, Berlin + pop-up events, food design for German TV film | 2015 - 2016
Owner and Chef | Indie Chef TLV | 2010 - 2014
Private cooking, teaching in cooking school, performing cooking workshops
Sue- Chef | Turquoise Restaurant TLV (Mediterranean menu) | 2007 - 2010
Owner and Chef | Annin Gourmet Catering, TLV | 2003 - 2006
Sue- Chef | Chimichanga - santa fe cuisin , TLV | 2001 - 2003
internship | Restaurant Maison Blanche, Paris | 2000 - 2001
After graduating cooking and hospitality school "Tadmor" in (1999-2000), I spent a year in La Maison Blanch, Paris ,with Michelin star chefs Jaque and Laurent Purcell, training through all departments from Gourd mange to Patisserie. It was an impacting exposure to top criteria of gastronomy which left it's print on me for years to come.
What is your Cancellation Policy?
Moderate - Full refund up to 1 week before the event, 50% refund up to 2 days prior to event, except Foodie Service fees
What languages do you speak?
How far can you travel?