My way as a chef began even before I realize that, as a child I was dilated from my mom’s kitchen – an amazing cook. She gave me the appreciation and the commitment for quality raw products as a base for every dish.
I entered my Tel Aviv life throw desirable Tel Aviv establishments, “Tel Aviv Haktana”, “Apropo”. In the “Kiosk” of Shaul Evron I tasted for the first time in my life a bleeding Roast Beef and with that bite the chimney of my kitchen opened up.
To the life of a cook and a restaurateur I entered because of my love to host – making people feel joy, smile and having fun… it makes me a partner in their recreation experience.
In 1985 when I was 25 years old I opened up with my partner of those times a little restaurant in Ibn Gabirol called “Keren”. The restaurant had 16 seating places and a kitchen smaller than our preparation kitchen in “Yafo Tel Aviv”.
Since I never study cooking in a formal way – I went on education programs with different chefs in France with 3 Michelin stars restaurants. In one of those restaurants the dream for my next place was born. And a few years later “Keren” moved to reside in an historic renovated wooden house in the American colony on Eilat Street in Jaffa and was a true gem for years.
Over the years “Keren” evolved from a restaurant that served French cuisine style “nouvelle cuisine” to a place where I developed my own personal kitchen – a kitchen where local products serves as raw materials with a cooking method from the French cuisine. That combination looks so natural today was revolutionary at that time and changed the local culinary perception.
We closed “Keren” after 17 years in 2002.
In 1994 we opened Dixie Grill Bar. Dixie made her own culinary impression. In 2006 we opened “Philadelphia”, the little fast sister of Dixie. In 2016 a second branch of “Philadelphia” was opened.
I am proud of Dixie and team that leads and preserve her as a leading restaurant in the country by all standards. I feel very lucky (my mother would have said “without any bad eye”). I am blessed to have been raised by parents that gave me endless love, I am blessed to have a wonderful women and amazing kids, I had the chance to follow my dreams, be involved in different projects around the world, host TV shows and write books on the food I love.
Yafo Tel Aviv was opened on 11.11.11 and she is the connection between everything I did until now, the experience, my desires and personal taste – present and future, an exciting dish which is mostly joyful and stimulate anticipation of what to come.
I believe that food is the way to people’s heart. Food is not just for survival; food is comforting, a way to express love and passion. It connects between people and cultures.
