Meet the best Israeli chefs taking the food world by storm
In the past decade, the Israeli food scene has exploded in popularity around the world, with an abundance of delicious restaurants, markets, and pop-ups that are rich in both flavour and culture. The chefs behind these dining experiences work to blend the essence of authentic Israeli cuisine with the vibrance of diverse cities globally.
Keep reading to learn more about the Israeli chefs leading this movement!
Tomer Hauptman (Nomadic, London)
Chef Tomer Hauptman is certainly not short of experience -- he has worked as the head chef of Mr. Porter in Amsterdam and The Palomar in London, and is now taking his talents to the woodlands, where he is cooking as a part of an outdoor dining experience with Nomadic.
Hauptman’s appreciation for Israeli’s cuisine started from memories of growing up with his Romanian grandmother’s Jewish Ashkenazi and Middle Eastern dishes. Furthermore, his cooking is inspired by the food culture in Israel that you can’t find anywhere else.
Working with Rassa chefs Eyal Jagermann and Zoe Tigner-Haus at ANAN, Tomer’s aspirations are to bring the same Israeli dining experience to London without sacrificing the grab-and-go element that he loves about restaurants in Israel.
Eyal Jagermann (The Barbary, London)
Driven by the hustle and cultural melting pot of Israel, chef Eyal Jagermann brings with him the high standards of food, hospitality, and atmosphere of Israeli cuisine to London.
Born in Israel of Austrian descent, Jagermann grew up experiencing the foundations of Israeli cuisine; the culmination of Middle Eastern, Arabic, North African, and Asian foods made him fall in love with restaurants and good food.
Jagermann moved to London to study culinary management and entrepreneurship at Le Cordon Bleu, and soon found his way into The Palomar team. After gaining experience in one of the top restaurants in London, he founded The Barbary. In 2020, Jagermann teamed up with Tomer Hauptman and Zoe Tigner-Haus to launch ANAN, an immersive culinary experience centered around the universality of hummus.
Zoe Tigner-Haus (ANAN, London)
Chef Zoe Tigner-Haus grew up surrounded by the Tel-Aviv markets and produce, and the freshness and adaptability of Israeli cuisine is something that she wants to share with the world.
Zoe first started working in hospitality at 18 years old at the famous Cafe Puaa in Jaffa, as well as other restaurants in Tel-Aviv, before moving to London.
Chef Zoe truly started appreciating the culinary arts and the impact of ingredients while running the front-of-house operations at The River Café, an innovative seasonal Italian restaurant. From there, chef Zoe joined Tomer Hauptman and Eyal Jagermann in starting ANAN, where she shares her skills with dishes surrounding hummus with hungry Londoners curious about Middle-Eastern cuisine.