What was your first industry job?
I was a commis chef hotel at the Dan Hotel chain in Tel Aviv.
If you weren’t in kitchens, what would you do?
A gardener, I truly love the land and flowers don’t answer back!
What industry figure do you most admire, and why?
Thomas Keller. He is a responsible human being, as well as being a fabulous chef. He respects the planet.
What’s your pet hate in the kitchen?
Too much talking!
What’s the oddest thing a customer has said to you?
“The potatoes are too potatoey.” I have no idea what they meant.
Sum up your cooking style in a single sentence…
Mediterranean, fresh, tasty and always in season – clarity on the plate, hence the name Claro
What’s the worst review you’ve ever had?
Luckily nothing too horrendous. Sometimes people say “it was nice”, but I’m not in the business of serving nice food. I want my food to excite people.
What advice would you give someone starting out in the industry?
If you’re not in love with food, don’t do it.
Which single item of kitchen equipment could you not live without?
The grill.
What would you choose to eat for your last meal?
Pasta.
À la carte or tasting menu?
À la carte.
What’s the best meal you’ve ever had in a restaurant?
Troisgros in Rouen. The wild duck, carved at the table, was unforgettable.
What’s your favourite fast food joint?
Din Tai Fung.
What’s the dish you wish you’d thought of?
The hamburger!
What’s the most overrated food?
Truffle.
You’re restaurant dictator for a day – what would you ban?
Microwave.
Who would your dream dinner party guests be?
Frank Sinatra, Winston Churchill, Barbara Streisand, Auguste Escoffier, and my grandmother.
What’s your earliest food memory?
Eating macaroni and feta cheese, I was six.
What’s the closest you’ve ever come to death?
Fortunately, never.
Where do you go when you want to let your hair down?
Claro in Tel Aviv – it’s my happy place.
What’s your tipple of choice?
A good Bloody Mary.
What’s your favourite food and drink pairing?
Oysters and white wine, but on the beach in Normandy.
What do you consider to be your signature dish?
Our lamb platter to share - slow cooked shoulder and neck with tzatziki, matbucha, pickled vegetables and pita bread.