The Chef

Rotem Nadam

I cook from a personal place —
with attention, patience and care.

The Hand

"The food I remember most was never trying to impress. It was simply right."

The Path

My professional path was shaped inside working kitchens — through years of service, responsibility, and daily repetition.

I began my career in Tel Aviv, progressing from line cook to sous chef, and later taking on head chef roles.

I then continued my formal training in Paris.

I graduated from Le Cordon Bleu Paris, completing the Le Grand Diplôme in both cuisine and pastry.

Living and studying within a foreign culture, exposed to a wide range of cuisines, markets, and contemporary French kitchens, deeply shaped the way I think about food.

Those two years in Paris were formative — immersed in a city where food is culture, materials are treated with reverence, and technique is a shared language.

Today, my work moves between modern French discipline and the directness, openness and energy of Israeli culinary culture.

Fish wrapped in mangold, cauliflower cream — fish · mangold · cauliflower cream.

This foundation continues to inform
the way I work today.

The Practice

My approach is rooted in classical French technique,
with respect for ingredients, timing, and context.

I cook by listening —
to the place, the moment,
and the people around the table.

Precision, when done properly, should feel calm.

Selected
Experience

Gouje & Daniel, Bnei Zion

Line cook

Ouzeria, Tel Aviv

From line cook to sous chef

Le Cordon Bleu, Paris

Le Grand Diplôme — Cuisine & Pastry

Ouzeria, Tel Aviv

Sous chef

Café Martini, Tel Aviv

Head chef

Emek Brasserie, Emek Hefer