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Phone:      +1135498746
E-mail:      info@example.com
Address:   Patterson 989,NY
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Chef Avi Steinitz

Local and seasonal ingredients,
Integrating traditional and modern cooking styles,
love and passion,
are the cornerstones of my kitchen.

My sources of inspiration

– Orchards of Rishon Le Zion, my birthplace, with their intoxicating citrus scent.
– The fresh vegetables and fruits straight from my grandfather's garden and orchard. FARM TO TABLE in its best.
– Childhood flavors: My grandma's and my mother's Jewish-Polish food.
– Persian cuisine received as dowry from my wife. It has become my second home cuisine.
– The elite European cuisine with its finest food ingredients and classic cooking to which I was exposed in Switzerland, during my first job overseas.
– My travels around the world in a never-ending search for new ingredients, tastes, scents and foods.

Each and all together are the inspiration for my cuisine



Steinitz Culinary Ltd.
8 Bareli St.
Tel Aviv 6936459
Tel: 0545-295758
Fax: 03-7411717
Email: avi@avisteinitz.com


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.

.Steinitz Culinary Ltd

Steinitz Culinary Ltd. established in 1997, specializes in customized culinary consulting in Israel and abroad.
Among my clients are the leading Israeli companies in the food industry, hotel groups, food chains, restaurant chains and more.

Among my past and present clients are:

Yoskovich Group Events
Pilpel Catering
Tour Plus
Meatless Monday -Israel
Roomers hotels – Germany
Kosherica – Miami U.S.A.
Shalom catering – Zurich
Le Calabash – Loire valley France
Atlantis – Nassau Bahamas
Prime Minister's Office
Azrieli Group
El Al – Company Chef
Aroma Israel
Osem Nestle – Israel
Unilever Israel
Dan Gourmet – Tel Aviv
Tnuva – Adom-Adom
Tnuva Chef
Shufersal Israel

Steinitz Culinary Ltd. established in 1997 specializes in customized culinary consulting in Israel and abroad. Among my clients are the leading Israeli companies in the food industry, hotel groups, food chains, restaurant chains and more.

Among my past and present clients are-
Prime Minister's Office, Azrieli Group, El Al – Company Chef, Aroma Israel, Osem Nestle – Israel, Unilever Israel, Dan Gourmet – Tel Aviv, Tnuva – Adom-Adom & Tnuva Chef, Diplomat, Shufersal Israel, Yoskovich Group Events, Pilpel Catering, Munier, Tour Plus, Meatless Monday – Israel, Roomers hotels – Germany, Kosherica – Miami U.S.A., Shalom catering – Zurich, Le Calabash – Loire valley France, Atlantis – Nassau Bahamas.

Kosher Gourmet

My many years working in hotel restaurants and conference canter kitchens are the basis of my expertise in kosher cooking. Kosher food will always be the home where I grew up.
High-end kosher food is a challenge for a chef who is used to cook without any restrictions, but in my experience in both kosher and non-kosher cooking, I do not see this as a difficulty.
Fine raw ingredients, cooking techniques appropriate to the them, and especially a proper understanding of the processes of kosher cooking, are my cornerstones for superior, kosher and contemporary cooking.

Accurate and creative cooking using fine local ingredients and seasonal vegetables and fruits are fundamental to my credo for an high-end and contemporary kosher cooking
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