Yaki | Chef & Culinary Consultant

After years in the best restaurants in Israel and abroad, from Michelin kitchens to Tel Aviv, my conclusion is that doing the work right depends on operations. Every dish that leaves the pass during service, or at an event abroad, is not magic – it is the result of a system that works and precise management.

I shaped my professional standard in places where there is no room for compromise. I did stages at two-Michelin-star restaurants – 'Alchemist' in Copenhagen and 'Belcanto' in Lisbon – where I saw up close what absolute rigor means. Later, at 'Claro', under chef Ran Shmueli, I learned to translate that standard into work with a full dining room at high volume.

To understand hospitality fully, I had to be on the owner's side. For three years I ran an Italian restaurant I owned. That period taught me that every culinary decision is ultimately measured in purchasing, payroll, food cost and the bottom line. That is why today I come to restaurant consulting speaking first the language of numbers and operations.

Today I am Executive Chef at 'Qumran' in Tel Aviv, responsible for running the kitchen and translating Moshik Roth's culinary vision into results on the floor. Alongside that, I support businesses that need a tight culinary operation, a stable team and control of their numbers.

Knowing the kitchen this deeply made it clear to me that high performance also requires the right physical gear. From that understanding I founded Garlant – a brand of technical, ergonomic workwear for the entire hospitality industry. Garlant is built on the same DNA that guides me in the kitchen: functionality, technical precision, and a real fit for the needs of the people who work on the floor.