ABOUT
At 19½ he stepped into the kitchen at Claro. Today he is Head Chef at &Moshik.
A path through Amsterdam, Copenhagen and Lisbon that led to the Forbes 30 Under 30 list for 2026.
A path through Amsterdam, Copenhagen and Lisbon that led to the Forbes 30 Under 30 list for 2026.
Adi Ashkenazi is the Head Chef of &Moshik in Tel Aviv, alongside Moshik Roth. He never studied cooking formally: he began working in kitchens, and moved from one to the next. Source: Maariv →
Along the way: Pop & Pope, where he ran the kitchen as sous chef, and Maison Kayser, where he served as Head Chef in Israel. During Covid he also worked as a private chef. Source: Israel Hayom →
The goal he sets: to bring Israel its first Michelin star, and later to build further food businesses at the same standard. Source: Ynet →
✽✽ = two-Michelin-star restaurant · Source: Portfolio →
Adi is one of the most talented people I have ever met.
From Claro, through Amsterdam, Copenhagen and Lisbon, to Jerusalem and Tel Aviv.
At 19½ he entered the kitchen at Claro, where he gained his first professional experience under Chef Ran Shmueli and Chef Omer Avishar.
Source: Israel Hayom →While working at Claro he flew out for a stage with Moshik Roth. He describes that meeting as a defining moment in his life, and Moshik offered him to stay even then.
Source: Ynet →In September 2020, at the height of Covid, he moved to Copenhagen. He began with a stage, and after about three weeks passed a test and was hired as a full cook.
Source: Israel Hayom →Another stop on his path through Michelin restaurants in Europe, alongside Alchemist and Moshik.
Source: Portfolio Magazine →Head Chef at the Mamilla Hotel in Jerusalem.
Source: Portfolio Magazine →Head Chef of the restaurant, and a partner in building it. It opened in September 2024. In 2026 he was named to Forbes 30 Under 30.
Source: Israel Hayom → Source: IAS →Deconstructing and rebuilding ingredients through precise techniques — textures, controlled reactions, and a multi-sensory experience that challenges expectations.
Using every part of the ingredient and turning leftovers into new dishes. For example, trimmed corners of sourdough that were never served became a kind of miso. Source: Jerusalem Post →
A bridge between tradition and innovation — fermentation, distillation, gels and foams from local ingredients, building depth of flavor while cutting waste.
Consulting, events, partnerships or a job opportunity — the form is short.
