All articles and interviews, newest first, each linked to its source. Articles about other people with a similar name are not included.
Adi Ashkenazi, Head Chef of &Moshik, was named to the Forbes Israel list of promising young leaders in the culinary field.
Adi is one of the most talented people I have ever met.
The “My City” column: Ashkenazi shares his favorite places in Tel Aviv.
Read the full article →A profile of his approach: biochemistry, fermentation, sustainability, and the aim of bringing Israel its first Michelin star.
Read the full article →A report on the selection, with remarks from Moshik Roth and a response from Ashkenazi.
Read the full article →The official profile in the Forbes Israel 30 Under 30 list for 2026, by Maya Shay.
Read the full article →A visit to the &Moshik kitchen: bluefin tuna, Japanese knife techniques and rare fish.
Read the full article →A Q&A for the magazine's “Next Generation” project: from his first culinary memory to the goal of three Michelin stars.
Read the full article →An interview at the restaurant: the path from Claro to &Moshik, the decision to join Moshik Roth, and Michelin as a goal rather than a condition.
Read the full article →An extensive interview: from his mother's kitchen to Michelin restaurants in Europe, and the return to Israel as head chef at &Moshik.
Read the full article →An interview with a chef who never studied cooking formally, while he was running the Pop & Pope kitchen.
Read the full article →An introductory piece on a young chef who had already worked in Michelin restaurants abroad.
Read the full article →An interview about his time at Alchemist in Copenhagen at the start of Covid, and his view of the Michelin Guide.
Read the full article →For interview requests, background material and photos, use the form (inquiry type: press).