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.]

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

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