Fresh, local, kosher and high quality ingredients.

Starting work in a restaurant in his mid-teens, young Chef Rafaeli was soon promoted to barman, and then maître d’, having completed a specialty course. After his stint in the Israeli Army, he pursued his passion at the Netanhya Culinary Academy, where he was taught by one of Israel’s top chefs. Working as a cook at a five-star hotel, he began to develop his repertoire of signature dishes, many featuring the ingredients and condiments of his Central Asian background.

An ambitious young man, he traveled to the USA at the age of 23, eager to pursue his dream of becoming a chef. Before long, he was employed at one of the top wedding venues in New York.

International Cuisine

At home on three continents, Chef Rafaeli works confidently in a wide variety of cuisines: American, French, Russian, Middle Eastern, and Central Asian, as well as a memorable Brazilian-style barbecue.

On outdoor occasions, Chef Rafaeli often sets up a wood-fired kebab station that adds a smoky aroma to his koftas and shashliks, succulent after overnighting in his unique tenderizing marinade.

Something for Everyone

Protein-packed or plant-based, every dish in Chef Rafaeli’s repertoire is wholesome. Featuring unusual veggie mixes, his colorful salad bowls are packed with nutrients. Although his cuisine leans heavily towards lamb, beef, and chicken, he enjoys exploring the possibilities of fish and vegetables as well, with vegan shawarma being one of his most innovative dishes.

Globetrotting Executive Chef

Multicultural and multilingual (he’s fluent in Russian, Hebrew, English, and Bukharian), supervising staff at venues all over the world comes naturally to Travelling Executive Chef Rafaeli. Not only does he provide mouth-watering spreads at family celebrations, he also oversees meal preparation and presentation for get-away events like destination weddings and business seminars.