Resume

After spending 5 years in NYC, I made Aliyah on October 4, 2006. During those 5 years in New York, I cared for my mother, started a career as a painter and studied Torah. Now living in Jerusalem I've returned to the world of cooking, refreshed, revitalized and re-inspired by all that I've experienced during that time. The abstract watercolors I paint are filled with life and the food I prepare is filled with love.

Before returning to NYC I worked for 9 years as a private chef, based out of Monaco, cooking for some of the world's most discerning clientele. Before that I worked in some of the best kitchens in NYC, including Restaurant Daniel, Le Montrachet and the Mark Hotel. I've also applied my culinary skills on several large private motor yachts throughout the Mediterranean and the Caribbean. I'm a graduate of the New York Restaurant School, finishing 1st in a class of over 500. I'm a student of my craft and very humble.

My approach towards cooking is simple. I combine the finest ingredients available with polished culinary skills, imagination, enthusiasm, patience, love, a respect for dietary and cultural needs, and a selfless desire to share the best of who I am in the pursuit of culinary magic. To quote Paul Bocuse, the famous french chef, "My job as chef is to find the most perfect strawberry and then present it in such a way as to show the strawberry in all its wonder." More than anything, my food is delicious. Whether I'm preparing a simple omelet or an extravagant 8 course dinner appropriate for leaders of nations, I'm always aware that cooking is really my way of serving Hashem by bringing a little love into the world.

- Graduated 1st in class from a prestigious New York culinary institute

- Excellent management skills and experience

- Specializing in French, Italian, Mediterranean, American, Low Fat, Kosher and Nouvelle

Cuisine

- Part artist, part showman; able to communicate my passion for the work

- World Class restaurant experience. New York’s Restaurant Daniel, Le Montrachet and

The Mark Hotel

2 Years experience as executive chef aboard private mega-yachts throughout the Mediterranean and the Caribbean 1998 - 2000

M/Y Winged Glory Capt. Heinz W. Krodel

Planned, provisioned and executed daily meals for 10 guests and 9 crew during a tour of Turkey and Greece.

M/V Uniwest (ex Bermie) Capt. C. Vogel

Planned, provisioned and executed daily meals for 10 guests and 8 crew. On occasion planned and executed dinner parties for 40-60 people on one hours notice.

M/Y Lands End Capt. Peter Traun

Completed a 3 month tour of the Caribbean including the crossing of the Atlantic both ways from the Mediterranean. Planned, provisioned and executed menus for 7 guests and a crew of 11.

M/Y Willies Wish Capt. G. Doug Ewen

Planned, shopped and executed daily meals for family of 6 and a crew of 4. Maintained two kitchens for Kosher cuisine in a galley not designed or suited for such a purpose.

Organizational skills were tested to the max.

M/Y The Commitment Capt. Steve Partridge

Planned, shopped and executed daily meals for 6 guests and 8 crew.

Lord and Lady Saatchi, Saint Jean, Cap Ferrat

Planned, shopped daily and executed daily meals for family, guests and occasional lunch parties for up to 40 people.

Freelance Chef 1994 - Present

New York Restaurant School 1993

Graduated 1st in class of over 500 with Highest Honors

City College, CUNY B.A. 1978

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Professional Objective

Highlights of Qualifications

Professional Experience

Education

Each day I go out to the market in search of the finest ingredients. If I’m in search of beef, I’ll find the best beef, or the best fruit, or the finest cheeses. Whatever it is I’m looking for I’ll find the best available that day. Nine years of shopping the markets of France have honed my sense of discernment. I love my work and the passion I bring to the kitchen can be felt beyond the kitchen walls.