About

With experience at Michelin-starred establishments like Alchemist, Belcanto, and Moshik, I specialize in Mediterranean, Asian, Scandinavian, and French cuisines, with a deep focus on molecular techniques.

Currently, I am the head chef at ‘&Moshik’ in Tel Aviv, where I strive to push the boundaries of modern gastronomy through innovation and precision.

My past roles, including Head Chef at a five-star Hotel Mamilla in Jerusalem and Executive Israeli Brand Chef for Maison Kayser, have honed my ability to balance exceptional quality with food cost management, creating unforgettable dining experiences with sustainability in mind.

My agenda is to craft innovative, sustainable, and waste-conscious dishes that enhance flavors through fermentation while pushing the boundaries of culinary creativity.