Visions Gourmandes no sólo en las Chefs están expuestos y Fotógrafos de exposiciones, pero también responden a las preguntas de nuestro amigo periodista Margaux Cintrano...
Interview of the day is with :
Since 2002, top notch Chef Meir Adoni, has been entitled the leader of elite epicurism in Tel Aviv, Israel. Chef Meir is a gentleman driven by passion, and innovative creation, also owning three, Tel Aviv based restaurants, Catit, Mizlaia and Blue Sky, wherein he also directs and creates catered events, participates in Television Shows, authors books, and is known worldwide as the Gastronomic leader of Israel, lecturing and providing mentorship.
Chef Meir Adoni was born in Eillat, the most southern town in Israel. He was raised in a Moroccan home, always surrounded by traditional cusines, so he has always had culinary inspiration and has always been driven by passion to become a professional Chef.
Catit, his 1st restaurant, opened in 2002, and which he considers the heart of his creations, a culinary temple or gastronomic shrine. Catit, is where he blends Moroccan and Israeli traditions with cutting edge state of the art high technology.
In 2011, Chef Meir opened Mizlala, a Tel Aviv vanguard Brasserie wherein, imaginative cocktails and international gastronomic modernity go hand in hand.
In 2013, Chef Adoni, opened Blue Sky, located on the roof top of the Tel Aviv Carlton Hotel , possessing views of the of the spectacular Mediterranean Sea and coastline. This state of the art restaurant, is his only Kosher dietary law restaurant specializing in signature high end Kosher cuisine.
Chef Meir has been continuing his culinary education in some of the world´s best Culinary Institutions, and apprenticeships, including: Chef Grant Achatz at Alinea in Chicago, Chef René Redzepi of Noma in Copenhagen, Chef Juan Mari Arzak in San Sebastián, The Basque Country, Le Cordon Bleu of Sydney, Australia, Le Maison Lenôtre of Paris, and numerous others.
Furthermore, Chef Meir Adoni, published his first book, called The Seven Last Seduction Desserts in 2003.
Though none of his restaurants are Michelin Stars, in 2011, he was chosen by The james Beard Foundation of Manhattan as Honorary Chef of Tel Aviv. Additionally, in 2013, Time Out of London had chosen Restaurant Catit, and Restaurant Mizlala as the 2 best restaurants in Tel Aviv.
It is a simple Israeli philosophy, that is the cornerstone of their culture. Passion drives every action, whether going to work, or cooking dinner. Inspired by that idea, I asked Chef Meir Adoni, to discuss how he and his culture influence the way in which he approaches cuisine and dressage.
> Interview de Meir Adoni
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