Photography Michael Katz Chef Ambassador. Cook & Chef Institute
I feel cooking is science, history, art, love and life. That is why I demand a lot of the cooking utensils I use and, in the day-to-day, there is no hesitation: I always choose Bergner

Michael Katz

Signature Chef

Born in Israel in 1970 Started is cooking career 1991-1996 in Brussels-Belgium as an apprenticeship at the 2 Michelin Star Restaurant “L’Ecaller du Pallais royal “ with chef Atilio Basso From there moved to the Villa Loraine 2 Michelin star – with Chef Freddy van Casserie, then to Restaurant Bruneau 3 Michelin stars chef Jean Pierre Bruneau...

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Born in Israel in 1970 Started is cooking career 1991-1996 in Brussels-Belgium as an apprenticeship at the 2 Michelin Star Restaurant “L’Ecaller du Pallais royal “ with chef Atilio Basso From there moved to the Villa Loraine 2 Michelin star – with Chef Freddy van Casserie, then to Restaurant Bruneau 3 Michelin stars chef Jean Pierre Bruneau as “chef de partie”, and finished period in Belgium as sous chef of the 2 Michelin star restaurant “La Bergerie” in Namur with chef .Guy Lefevre.
In 1997 he opened is restaurant with Manger Andrew Jacobs (form the Giraffe group London) In the Jerusalem Israel for five years -the restaurant was awarded at the 10 best restaurant in the country by French “Gault Milleu” guide, the American “Fodors” Travel Guide and the American/ Canadian “Formmers “Travel Guide and the local press.
In 2001 Michael Moved to England with is wife Sandra and Daughter Mia –taking on to jobs of building a menu and team for two restaurants in London “Ruddland stubbs” in smith field and “The Brasserie” in Whetstone.
In March 2004 he joined the Cordon bleu as Cuisine instructor , the first israeli chef to be a full teacher in this venue.
In 2006 till 2009 Michael as moved to Mexico teaching culinary skills and working as a food developer at the “Serel” company.
In 2009 he has returned to Israel to Take lead the “Adom” group as an its executive chef – directing 5 venues held by the company.
In 2013 the “Haba” family have asked Michael if he would be interested in building with them there new venue at the “Machne Yehuda” market in Jerusalem, a new concept of a “Market Jerusalem” bistro.
This new venue since it stated as became a new icon in the culinary Jerusalem.
 

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Recipes. The Cook & Chef Institute
 
Recipes by Michael Katz