Crafting the Future of the Israeli Fine Dining

At the heart of my culinary journey lies a relentless pursuit of innovation, where science, art, and sustainability converge.

Inspired by my experience in Michelin-starred kitchens, I explore the boundaries of flavor through molecular techniques, fermentation, and avant-garde presentations.

My approach is rooted in deep respect for ingredients, transforming them with precision to unlock their full potential while minimizing waste.

Sustainability is not just a concept but a commitment, guiding me to create greener culinary practices that honor both nature and craftsmanship. Through every dish, I strive to evoke curiosity, emotion, and a lasting sensory experience that redefines modern gastronomy.

Innovation & Molecular Gastronomy

My culinary approach is driven by curiosity, precision, and the desire to push the limits of what’s possible on the plate. Molecular gastronomy allows me to deconstruct, reimagine, and transform ingredients in unexpected ways, whether through texture manipulation, controlled reactions, or cutting-edge techniques. By blending science with artistry, I create dishes that challenge perceptions, evoke emotions, and offer a multi-sensory experience.

Every plate is a balance of technique, creativity, and purpose, where innovation is not just for spectacle but a means to elevate flavor, storytelling, and sustainability in modern gastronomy.

Chef Adi Ashkenazi in white uniform preparing dishes in a dimly lit kitchen with several plates and cooking utensils in front of him.

Sustainability & Food Waste Reduction

Sustainability is at the heart of my culinary practice.

I believe that great food should not come at the expense of the planet, which is why I am committed to reducing food waste and sourcing ingredients responsibly.

By embracing the principles of circularity, I utilize every part of an ingredient, transforming what might be discarded into something delicious and meaningful.

From fermenting bread leftovers to repurposing by-products into new dishes, I aim to create meals that are not only innovative but also environmentally conscious.

Through these efforts, I strive to minimize my ecological footprint, ensuring that every dish I create honors both the flavors of the earth and the future of our planet.

Fermented soybeans covered with mold, known as tempeh, in a black plastic container.

Assorted vegetable covered in Koji on a metal tray.

Fermentation & Flavor Enhancement

Fermentation is at the core of my culinary philosophy, a bridge between tradition and innovation that unlocks deep, complex flavors. By harnessing natural processes, I elevate ingredients, creating umami-rich, layered taste experiences that go beyond conventional cooking.

Whether refining misos, aging fish, or crafting unique ferments, I use controlled techniques to enhance depth, texture, and sustainability.

This approach reduces waste and transforms ingredients into something greater than the sum of their parts, pushing the boundaries of modern gastronomy while honoring time-honored traditions.