Born and raised in Israel, I’ve been obsessed with food for as long as I can remember. My mum and grandma were both incredible cooks, and while I’ll never settle the debate over who was better, they taught me one thing for certain—food is love, and love should always taste amazing.

After years of eating my way around the world, I returned to Israel to study pastry at the country’s top culinary school. I started with delicate pastries and desserts, but the call of fire and smoke was too strong to ignore. As much as I appreciate a perfect croissant, nothing compares to the primal beauty of a well-seared steak, the aroma of woodsmoke, and the rich, deep flavours that only time and technique can create.

I honed my craft with the legendary Machneyuda group, helped launch one of Israel’s top boutique hotels, and then made my way to the UK, where I’ve worked with some of the biggest names in the industry, including Jamie Oliver and Tony Page. Along the way, my focus has remained the same—exceptional ingredients, bold flavours, and food that leaves a lasting impression.

For me, food isn’t just about eating—it’s about celebrating, indulging, and bringing people together. Every dish should tell a story, every bite should be worth remembering, and every meal should feel like an experience.

And trust me—I’m here to make sure it is.

Food has been at the heart of my life for as long as I can remember—some people chase a calling, but I feel like mine quietly found me.

From the first sizzle of a steak hitting the pan to the perfect swirl in a glass of deep, velvety red wine, I live for everything that makes dining an experience, not just a meal.

I’ve trained with some of Israel’s finest chefs and butchers, mastering the art of meat, flame, and flavour, while my love for Levantine and Middle Eastern cuisines has shaped the way I cook—bold, unafraid, and always driven by the joy of sharing food.

I’ve worked in some of London’s most celebrated restaurants, like The Palomar and The Barbary, learning from the best and constantly pushing my own boundaries.

Beyond the kitchen, I write regularly for food magazines, diving deep into the craft, history, and culture of what we eat.

To me, food is more than just sustenance—it’s storytelling, tradition, and a way to bring people together. The best moments happen around a table, where conversation flows, plates are wiped clean, and the experience lingers long after the meal is over.

At the heart of it all, my goal is simple: to create food that excites, comforts, and connects. Because the best meals aren’t just eaten—they’re remembered.