I'm a firm believer in the wholesome experience approach. These days restaurants & hotels are more of a multisensory experience than just a place to wine and dine, they form as a live theater show where the viewers are part of the cast. And for that, you need a good Auteur, a director with a vision, with the know-how to write well, direct, edit and guide a massive team towards the accomplishment of this vision – with the single most important goal, the experience of the viewer. I design and build restaurant stories – and bring them to life, working with all the team members on the way, front of house, kitchen, wine designers, architects, sound and music experts, PR and marketing, construction and much more, making sure that the result is whole, complete and captivating.

Although I offer this set of skills and services when designing and launching a venue, I believe they deserve a category of their own as sometimes I provide them as such. My extensive experience in restaurant opening, shooting for various media platforms, and of course, the making of the Palomar cookbook – developing, writing, shooting, and styling it gave me a large set of skills.

My services include, among others, product development, menu design, food styling, recipe development, food cost and food concept development.

The stage is no stranger to me. The performance bug creeped in my blood from a young age, and the minute I started playing guitar, I had dreams of the big stage. My first gig was in my Bar-Mitzva, only 6 months after I started playing, and since that day - the stage has been second home to me. The next 10 years I spent preforming, crafting my guitar & drumming skills and my stage presence.
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Performance came very naturally, but my public speaking skills were enhanced and developed over the following 15 years in open kitchens, entertaining and conversing with my guests. TV appearances on BBC, culinary panels, book festival talks, and culinary workshops have all given me the chance to practice this craft and feel at home in front of a large crowd.

Feel free to contact me to see how we can collaborate on TV appearances, talks, culinary and creative culinary content writing.