A resident of Tel Aviv, married and a father of twins boy and girl. I started my career at the Dan Hotels, where I studied, worked, and developed professionally. Over the years, I have had the privilege to serve as Head Chef in the three most exclusive hotels in Israel–all members of the exclusive The Leading Hotels of the World”: The King David Hotel in Jerusalem, the Dan Tel Aviv Hotel, and the Dan Eilat Hotel, whose kitchens I planned and managed since their opening. Simultaneously, I have acquired international experience in the kitchens of the world's most prominent hotels and restaurants, including chef Marc Vera’s three Michelin stars 'L'Auberge de l'Eridan' restaurant in Annecy, France, The Ritz Carlton in Boston and Plaza hotel in New York, and the Kempinski hotel chain in Germany. The next chapter of my career saw me planning, opening and managing as the head chef the two leading conference and event centers in Israel: "Avenue" – at Airport City and "Lago" in Rishon Le Zion . Both centers are able to host events, banquets and conventions of up to 5,000 guests. Since 2017, I have served as Culinary Director of the Dan Gourmet Campus in Tel Aviv, Israel's leading and largest culinary campus. For more than 23 years, I have been the owner and manager of Steinitz Culinary Ltd., providing culinary consulting both domestically and internationally. I teach, lecture and write about cooking and culinary arts in Israel and worldwide.