"At the beginning of my career I used to cook rare ingredients that only professional chefs had access to, but today I work with everyday vegetables- I try to unravel a new flavor that I hadn’t discovered before, and I also try to not get in the way of their natural flavor. I have been in love with vegetables for many years and recently I have discovered a way to start cooking them while they are still in the ground, in the garden bed. Alongside my long-standing love of vegetables, I have a long-standing love of bread, of any kind and of any shape. I built a tabun clay oven in my backyard where I bake breads and focaccia alongside the finest and freshest meat and fish that can be found across the Land of Israel."