1) How did you get your start on the culinary scene?
I
was always attracted to food and the kitchen, even as a child I used to watch
my mother cook, go with her to the market, and help her in the kitchen. At the
age of 15, I started working in a small restaurant and couldn't get enough.
After the army, I studied in Tadmor's Culinary School and for 10 years worked in
major restaurants in TLV. I also worked in Michelin starred restaurants in
Provence southeastern France. Two years ago we opened ARIA Restaurant & Bar
where I am the executive Chef.
2) What do you hope to bring to the Atlanta community?
I
hope to bring real authentic Israeli flavors for the Atlanta community to taste
and reminisce, and hopefully to make them want to come and visit in Israel.
3) What, if any, are the major differences you see
between Israeli and American cuisine?
I think the major difference between the
two cuisines is in the flavors and seasoning, Israeli food has lots of olive
oil, lemon juice and fresh herbs, cumin and other spices.
4) What are you most looking forward to during your time
in Atlanta?
The thing that I am most looking forward during my stay in Atlanta
is to see how people react to my food, to watch their faces as they take a bite
into something. That will give me great pleasure. Also I would like to visit
some local markets and eat in restaurants.