Jessy Bodec
Israel
Biography
Cave Bialik by Jessy Bodec
Small production of natural wine from selected single vineyards in the Judean Hills (annual production: 5000 bottles).
Wine Space by Jessy Bodec, Tel Aviv (February 2003 to present):
- Head sommelier & Ceo
- The company consults various types of clients including the restaurant industry, private collectors, importers & local wineries. We build wine menus, train wine professionals, organize guided wine tastings & tours, buy & sell wine.
- The company also imports high-end oak barrels from France for local wine producers.
Toto restaurant, chef Yaron Shalev, Tel Aviv (January 2014 - September 2015):
- Head sommelier.
Mul Yam restaurant, chef Yoram Nizan, Tel Aviv (January 2008 - March 2009):
- Head sommelier.
Raphael restaurant, chef Rafi Cohen, Tel Aviv (February 2004 - July 2005):
- Head Sommelier.
Keren restaurant, chef Haim Cohen, Tel Aviv (August 2001 - April 2003):
- Sommelier.
- Golden Grapes Israel’s Annual Wine Competition: Judge since 2005
- Best Sommelier 2005, Yarden Trophy, Israel
- Adviser to the Ministry of Tourism for the advancement of Israel’s wine trails.
- Member of the committee for wine vocabulary at the Institute of Hebrew Language in Jerusalem.
1996 - 1997:
- Bachelor degree studies (economics & business management), at Cornell University, New York USA.
1993 - 1996:
- Chief Sergeant in the Israeli Marines Troops of the Israeli Defense Forces.
1991: immigration to Israel from Paris, France.
The Cook & Chef Foundation is formed by relevant figures from international haute cuisine and young talent who share a vision of the world based on respect, on ethics, and on the good work of signature cooking.