Born in Rehovot, ISRAEL, grew up & raised in Jerusalem. Still young, the family noticed his artistic & gastronomic capabilities beside his grandmother  & supportive parents. Began his work at the kitchens of the Hyatt Regency Jerusalem, while studying cuisine at the Hadassah college of technology (with apprenticeship at the King David Hotel). Joined the Dan-Eilat promenade restaurants after his studies. While progressing at the Dans, returned back to the King David.


 
Then came 1997, when Erez had the chance to relocate and continue in high studies at Institute Paul Bocuse (then called EACH-Lyon), for two years of which he successfully graduated. as well as doing two long apprenticeships at restaurant Le Jardin des Sens of the Pourcel brothers in Montpellier (won it’s 3rd Michelin star during his apprenticeship). then came the stage at Le Violon d’Ingre of chef Christian Constant in Paris (won it’s 2nd Michelin star during the stage).
 
After two years of haute cuisine experience in France, erez returned back to Israel to open the Raffsoda mixed kitchens at the north beach of Eilat. Later on moved back to Jerusalem for the opening of Shonka restaurant. He ended traveling & settled at the prestigious Grill Room at the Dan Tel Aviv. on 2000, erez found himself in an unknown situation of which he had to reinvent himself….this time as an entrepeneur.
 
First, producing his own line of deserts for cafes and restaurants as well as private clients in Tel Aviv. never the less erez had never forgotten his deep love to kitchen, & gave his services as a caterer in private occasions.
 
Committed to breakthroughs since 2004, erez hosted people in his fancy apartment for gourmet dinners for up to 12 around table. After 5 years of home based service, he started again on 2009, this time as a private chef. And is now entertaining privates & groups for up to 70 seated or 100 people invited for cocktail parties. giving special treatment to his guests, with much attention, unpretentious atmosphere of home. Feel free, sit back & enjoy the fruits of his passion, of the climate and his magnificent cooking.

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