My culinary journey began in 2016, when I pivoted from a high tech career to immerse myself in the vibrant flavors of Southeast Asia. From bustling street stalls to the private kitchens of local mothers, I learned the soulful secrets of authentic cooking.

Upon returning to Tel Aviv, I honed my expertise in the city’s most prestigious kitchens, including the Italian institution “Forneto,” “Nitan Thai” alongside Chef Shahaf Shabtay, and as Kitchen Manager at “Taizu” under Chef Yuval Ben Neriah (consistently ranked as Tel Aviv’s best restaurant and featured in the Middle East & North Africa’s 50 Best list).

During my tenure at Taizu, I spearheaded international consultancy and opening projects, most notably the launch of “Layla” at The Den Bangalore.

For the past three years, based in Madrid, I have been orchestrating bespoke private events and providing culinary consultancy for leading brands, including the 15 location “Lamucca” group, “Hotel du Temps,” and local concept bars.

My philosophy is rooted in the balance between heritage and innovation, preserving the integrity of traditional flavors while translating them into a contemporary, high performance culinary language.