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 I caused quite some trouble when I was young. First I started doing graffiti in Israel and other places. After that, when I was in the army I learned how to tattoo and opened a tattoo shop. And, then at 21 I opened my first restaurant.

I caused quite some trouble when I was young. First I started doing graffiti in Israel and other places. After that, when I was in the army I learned how to tattoo and opened a tattoo shop. And, then at 21 I opened my first restaurant.

 I started cooking when I was 14. My dad had restaurants and event spaces, and I started cooking there! He knew I loved to cook and gave me that opportunity.

I started cooking when I was 14. My dad had restaurants and event spaces, and I started cooking there! He knew I loved to cook and gave me that opportunity.

 Before cooking here I had a food truck called Shuka truck. We outfitted a 2003 Ford food truck in winter and went for it. We became quite famous!   

Before cooking here I had a food truck called Shuka truck. We outfitted a 2003 Ford food truck in winter and went for it. We became quite famous!

 

 This is "duck, both ways". I made duck in two completely different ways on serve them together.

This is "duck, both ways". I made duck in two completely different ways on serve them together.

 "My food is highly influenced by where I come from. Here, taste my matbucha." [a cooked dish of tomatoes and roasted bell peppers seasoned with garlic and chili pepper.]

"My food is highly influenced by where I come from. Here, taste my matbucha." [a cooked dish of tomatoes and roasted bell peppers seasoned with garlic and chili pepper.]

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 I've been 9 months here. The kitchen is huge! Especially if you compare it to a food truck. And my sous chefs are amazing.

I've been 9 months here. The kitchen is huge! Especially if you compare it to a food truck. And my sous chefs are amazing.

 I came to the Culinary Institute of America in Hyde Park. However after a few months I got a gig at Boulud Sud, and that was really intense, but invaluable!

I came to the Culinary Institute of America in Hyde Park. However after a few months I got a gig at Boulud Sud, and that was really intense, but invaluable!

IMG_4658.jpg
 I'm making you my grilled octopus. It's amazing!

I'm making you my grilled octopus. It's amazing!

 Visuals are really important, so I put a lot of effort in my plating.

Visuals are really important, so I put a lot of effort in my plating.

IMG_4777.jpg
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 I caused quite some trouble when I was young. First I started doing graffiti in Israel and other places. After that, when I was in the army I learned how to tattoo and opened a tattoo shop. And, then at 21 I opened my first restaurant.
 I started cooking when I was 14. My dad had restaurants and event spaces, and I started cooking there! He knew I loved to cook and gave me that opportunity.
 Before cooking here I had a food truck called Shuka truck. We outfitted a 2003 Ford food truck in winter and went for it. We became quite famous!   
 This is "duck, both ways". I made duck in two completely different ways on serve them together.
 "My food is highly influenced by where I come from. Here, taste my matbucha." [a cooked dish of tomatoes and roasted bell peppers seasoned with garlic and chili pepper.]
IMG_4722.jpg
 I've been 9 months here. The kitchen is huge! Especially if you compare it to a food truck. And my sous chefs are amazing.
 I came to the Culinary Institute of America in Hyde Park. However after a few months I got a gig at Boulud Sud, and that was really intense, but invaluable!
IMG_4658.jpg
 I'm making you my grilled octopus. It's amazing!
 Visuals are really important, so I put a lot of effort in my plating.
IMG_4777.jpg
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