Summary of where the Chef’s cuisine is inspired from and how he/she goes about expressing it
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.
List of the Chef's favorite ingredients
How did the Chef learn how to cook and what is his story?
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.
Restaurant Maison Blanche, Paris
internship (Mar 2000 - Jun 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.
Soho House Berlin
CDP (Jun 2016-Nov 2017)
Bstro Cafe, Berlin + pop-up events, food design for German TV film
Owner and Chef (May 2015-Jan 2016)
Indie Chef TLV
Owner and Chef (Jan 2010-Oct 2014)
Private cooking, teaching in cooking school, performing cooking workshops
Turquoise Restaurant TLV (Mediterranean menu)
Sue- Chef (Jan 2007-Oct 2010)
Annin Gourmet Catering, TLV
Owner and Chef (Jul 2003-Nov 2006)
Chimichanga - santa fe cuisin , TLV
Sue- Chef (Jul 2001-Nov 2003)
Travel: 207 kms