The Chef

Rotem Nadam

The hand

I cook from a personal place —

with attention, patience and care.

The path

Shaped inside working kitchens.

I began in Tel Aviv and moved from line cook to sous chef, then to head chef. I trained at Le Cordon Bleu, Paris — Le Grand Diplôme in cuisine and pastry. Two years in a city where food is culture, materials are treated with reverence, and technique is a shared language.

fish · mangold · cauliflower cream

The practice

I cook by listening.

To the place, the moment, and the people around the table. Rooted in classical French technique, with respect for ingredient, timing and context.

Precision, done properly, should feel calm.

Selected experience

Gouje & Daniel, Bnei ZionLine cook
Ouzeria, Tel AvivLine cook → sous chef
Le Cordon Bleu, ParisLe Grand Diplôme — cuisine & pastry
Ouzeria, Tel AvivSous chef
Café Martini, Tel AvivHead chef
Emek Brasserie, Emek HeferHead chef
Attilio Cooking SchoolCooking instructor

Cooking, for me, is a way of
paying attention.

Let's talk

The Chef

I cook from a personal place —

Shaped inside working kitchens.

I cook by listening.

Cooking, for me, is a way ofpaying attention.

Cooking, for me, is a way of
paying attention.